Dou Dou (豆豆)
When the summer heat kills your appetite, this Iced Soy Milk Udon (冰豆乳烏龍麵) is the answer — chilled bouncy noodles in a creamy, nutty soy milk broth topped with crispy frozen tofu mince and fresh cucumber. 炎炎夏日沒胃口？這碗冰涼濃郁的豆乳烏龍麵絕對讓你胃口大開——Q彈烏龍麵配上花生豆乳湯底，加上酥脆素肉燥，清爽又滿足。
📹 Watch the Recipe
Recipe by 野菜鹿鹿 Veggie Deer
🥘 Why This Recipe Works
Cold noodle dishes are a summer survival strategy across Asia, but this Taiwanese twist takes it to another level. The broth — a blend of soy milk, silken tofu, and peanut butter — sounds unusual but creates an impossibly creamy, nutty base that coats each strand of chilled udon like a dream. It’s rich without being heavy, and the peanut adds a subtle depth that makes you wonder why no one thought of this before.
The magic doesn’t stop there. Frozen tofu (凍豆腐) is crumbled and dry-fried until golden and crispy, turning it into a savory, crunchy “meat floss” (素肉燥) that adds texture and umami. It’s the kind of resourceful cooking that defines great vegan Chinese home cooking — turning simple ingredients into something extraordinary.
This version: 10 ingredients, no stove required for the broth, 20 minutes.
🛒 Ingredients
For the Soup Base
| Soy milk (豆漿) | 300 ml | Unsweetened |
| Silken tofu (嫩豆腐) | ½ block | |
| Peanut butter (花生醬) | 1 tbsp | Smooth |
| Salt (盐) | ¼ tsp |
For the Toppings
| Frozen tofu (凍豆腐) | ½ block | Thawed, crumbled |
| Cucumber (小黃瓜) | 1 | Julienned |
| Chili oil (辣椒油) | To taste | For serving |
For the Noodles
| Udon noodles (烏龍麵) | 2 portions | Fresh or frozen |
| Soy sauce (醬油) | 1 tbsp | For the tofu mince |
| Mirin (味醂) | 1 tbsp | For the tofu mince |
👨🍳 Instructions
Step 1: Make the Soy Milk Broth
- In a blender, combine soy milk, silken tofu, peanut butter, and salt
- Blend until completely smooth and creamy
- Transfer to a bowl or jar and refrigerate until well chilled
Step 2: Make the Crispy Tofu Mince (素肉燥)
- Thaw frozen tofu completely, then squeeze out excess water and crumble into small pieces
- Heat a non-stick pan over medium heat (no oil needed)
- Add crumbled tofu and dry-fry, stirring constantly, until golden brown and crispy
- You’ll hear a sizzling sound when it’s ready — that’s the moisture evaporating
- Add soy sauce, mirin, and a splash of water, then stir-fry until the liquid is absorbed
- Set aside to cool — it will crisp up further as it cools
Step 3: Cook the Noodles
- Cook udon noodles according to package directions
- Drain and immediately rinse under cold running water until completely cool
- Drain well and set aside
Step 4: Assemble
- Divide chilled noodles between serving bowls
- Pour the cold soy milk broth over the noodles
- Top with crispy tofu mince and julienned cucumber
- Drizzle with chili oil to taste
- Serve immediately — mix well before eating
💡 Tips & Substitutions
| No frozen tofu? | Use firm tofu, crumbled and pan-fried with a little oil until golden. The texture won’t be as fluffy but still delicious. |
| Can I use other noodles? | Thick wheat noodles, soba, or even spaghetti work in a pinch. The key is chilling them thoroughly after cooking. |
| Not a fan of peanut butter? | Substitute with tahini (sesame paste) for a different but equally delicious nutty flavor. |
| Make it ahead? | The broth and tofu mince can be prepared 1-2 days ahead. Cook noodles fresh for best texture. |
📊 Nutrition
Per serving (serves 2 as a main dish)
~380 cal · Protein: 18g · Carbs: 45g · Fat: 14g · Fiber: 4g
Ingredients
Method
Notes
🌱 Why This Dish
Cold noodle dishes (涼麵, liáng miàn) have been a staple of Chinese and Japanese summer cuisine for centuries. The Japanese introduced udon noodles to Taiwan during its colonial period, and Taiwanese cooks adapted them into their own unique cold noodle traditions. What makes this version special is the ingenious use of soy milk — a staple breakfast drink across Taiwan and China — as a savory soup base.
野菜鹿鹿 (Veggie Deer), a popular Taiwanese vegan channel, represents the new wave of plant-based cooking that’s sweeping East Asia. Their style is all about making vegan food accessible, creative, and undeniably delicious — no expensive substitutes, no complicated techniques, just smart cooking with everyday ingredients. This Iced Soy Milk Udon is a perfect example: a dish that’s innovative yet deeply rooted in Taiwanese home cooking traditions.
