Noodle salad with roasted broccoli and peanut silken tofu sauce

Ingredients for 6 servings:

• 80 ml soy sauce, sweet (Kikkoman Sushi & Sashimi)
• 150 ml vegetable stock
• 100 g tofu (silken tofu)
• 1 tsp Tabasco
• 1 garlic clove(s)
• 100 g peanuts, roasted, salted
• 250 g broccoli
• 4 tbsp sesame oil
• 150 g lettuce (lettuce hearts)
• 200 g pasta (spaghettini), vegan
• salt water
• 1 tsp sesame oil
• 3 tbsp fried onions
• Salt
• possibly coriander leaves (4 – 6 stalks)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, hot and cold a delight

For the peanut sauce, blend the broth, silken tofu, chili sauce, peeled garlic, and 50g of peanuts (no more!) with a blender or immersion blender until creamy and season with salt if desired. For my taste, the seasoning of the broth and soy sauce is perfectly fine. Thinly slice the broccoli, season with salt, and fry in hot oil in a wok or large pan over medium heat for about 5 minutes. Meanwhile, finely slice the lettuce hearts. Cook the noodles in salted water according to the package instructions, cool under cold running water, and toss with the sesame oil in a sieve. If you want to serve it warm, skip the cold running water step! Roughly chop the remaining 50g of peanuts, then mix all ingredients with the peanut sauce. Finally, sprinkle with the fried onions and serve with torn coriander leaves (if desired).