Tofu Dan Dan Noodles
A delicious and flavorful vegan take on the classic Dan Dan Noodles, featuring crispy tofu crumbles and a rich, creamy sesame-chili sauce.
Ingredients
- 300 g medium firm tofu
- 0.5 tbsp dark soy sauce
- 1 tsp rice wine vinegar
- 1 tsp Chinese 5 spice powder
- 1 tsp sugar
- 1 tsp white pepper
- 1 pinch MSG (optional)
- 1 tbsp neutral oil
- 1 count spring onion (white part only), chopped
- 1 tbsp ginger, minced
- 3 cloves garlic, chopped
- 5 tbsp sesame paste
- 2 tbsp chili crisp
- 0.5 tbsp sesame oil
- 0.5 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp black vinegar
- 5 tbsp noodle water
- 150 g Chinese noodles, uncooked
- 5 count broccolini
- 1 tbsp spring onion (green parts only), sliced
- 1 tbsp peanuts, crushed
- 1 tsp chili oil
Method
- 1
In a bowl, crumble the medium-firm tofu with your hands until it resembles ground meat.
- 2
Add dark soy sauce, rice wine vinegar, Chinese 5-spice powder, sugar, white pepper, and optional MSG to the crumbled tofu. Mix well until everything is evenly combined.
- 3
Heat a dry pan over medium heat. Add the seasoned tofu and spread it into an even layer. Spray or drizzle with a little neutral oil.
- 4
Cook for 5-7 minutes, stirring and tossing occasionally, until the tofu has dried out, become crispy, and developed a dark, meaty appearance.
- 5
Add the chopped white part of the spring onion, minced ginger, and chopped garlic to the pan with the tofu. Sauté for another minute until fragrant. Set the cooked tofu crumbles aside.
- 6
Bring a pot of water to a boil. Add the Chinese noodles and cook according to package directions. In the last minute of cooking, add the broccolini to the pot to blanch it.
- 7
Before draining, reserve about 5 tablespoons of the starchy noodle water for the sauce.
- 8
While the noodles are cooking, combine the sesame paste, chili crisp, sesame oil, light soy sauce, sugar, and black vinegar in a large mixing bowl.
- 9
Add the reserved hot noodle water to the sauce ingredients and whisk vigorously until smooth and creamy.
- 10
Once cooked, drain the noodles and immediately add them to the bowl with the sauce. Use tongs or chopsticks to toss thoroughly, ensuring every strand is coated in the beautiful sauce.
- 11
Transfer the saucy noodles to a serving bowl. Arrange the boiled broccolini on one side. Generously top the noodles with the crispy tofu crumbles.
- 12
Garnish with sliced spring onion greens, crushed peanuts, and a final drizzle of chili oil. Mix everything together before eating and enjoy.
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