Ingredients:
9 oz dry udon noodles
1 package soft tofu
1 c unsweetened vegetarian milk
2 tbsp peanut butter or taihini
4 tbsp sesame seeds
2 tbsp brown sugar
4 cloves of garlic
2 bunches of green onion
1/2 tsp kosher salt

2 hard boiled eggs
1/2 cucumber, julienned
1/2 green pepper, julienned
4 tbsp sesame seeds

Blend tofu, milk, peanut butter, sesame seeds,, garlic, onion, sugar and salt until smooth. Cook udon (or other noodles) according to package, mix with a bit of oil and ideally cool for 1 hour in the refrigerator. Put 1 cup of tofu sauce on the bottom of the bowl and top with noodles, and top with fresh vegetables, egg and sesame.

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