Creamy Vegan Tofu Noodles

The idea of a creamy Chinese noodle dish with a tofu sauce sounded intriguing. And the picture in the New York Times looked tasty. I liked the idea of getting my protein in a noodle dish via the sauce. Since silken tofu isn’t low fodmap, I was excited to try making a sauce with firm tofu, which the recipe calls for. Only after I made the dish did I realize that this isn’t an authentic Chinese noodle dish, but an essentially vegan invention with Chinese flavors. By then it was too late.

The dish was edible, but just barely. I had to force myself to eat it, and about halfway through the week my will gave out. The flavors of the dish, 5 spice and creamed firm tofu, were strange and unappetizing. The texture of the sauce was much to heavy for the noodles. The best part of the dish was the topping, but it was much too spicy for me. I used 2/3 of the chili oil called for, which was a mistake. I should have used 1/4. I had to add a bunch more of the other ingredients to balance it out.


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