Vegetarian Udon Noodles with Peanut Sauce
This chilled vegetarian main dish combines Japanese-style udon noodles, crunchy cabbage and carrots, and tofu with a tasty Thai peanut sauce.
Bring a large pot of lightly salted water to a boil.
Cook udon in boiling water stirring occasionally until noodles are tender yet firm to the bite 10 to 12 minutes.
Meanwhile pat tofu dry and cut into small cubes; set aside.
Place cabbage carrot red pepper and scallions in a large bowl.
Whisk together vegetable broth peanut butter brown sugar soy sauce rice vinegar garlic ginger and cayenne pepper in a small saucepan over low heat.
Bring mixture to a simmer and whisk constantly until thickened about 1 minutes.
Set peanut sauce aside to cool.