Creamy Vegan Tofu Noodles

1. Cook Noodles

Bring a large pot of salted water to a boil. Add thick Chinese wheat noodles and cook according to the package instructions, usually around 6 minutes, until al dente. Rinse under cold water to stop the cooking process, then drain well.

2. Prepare Spicy Soy-Vinegar Sauce

In a small bowl, mix Chinkiang vinegar, soy sauce, chile oil, chopped scallion, and chopped fresh ginger. Add a splash of water to balance the intensity, then stir until well combined.

3. Make Tofu Sauce

Break firm tofu into pieces and place in a blender. Add sliced garlic cloves, granulated sugar, five-spice powder, and kosher salt. Blend with a bit of water until the mixture is smooth and creamy.

4. Combine Noodles and Tofu Sauce

In a large bowl, combine cooked noodles with the creamy tofu sauce, finely chopped cilantro leaves and stems, and sesame oil. Toss well, ensuring the noodles are evenly coated.

5. Serve

Divide the noodles among plates or bowls, drizzle with the spicy soy-vinegar sauce, and garnish with toasted white sesame seeds and additional cilantro sprigs.