Vegetarian Udon Noodles with Peanut Sauce

Ingredients

• 8 ounces Japanese udon noodles
• 1 (16 ounce) package firm tofu, drained
• 1 ½ cups shredded cabbage, or more to taste
• 1 cup shredded carrot
• 1 small sweet red pepper, seeded and cut into thin strips
• 2 scallions, or more to taste, thinly sliced

Instructions

1. 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.
2. Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
3. 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.
4. Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.