Szechuan Dan Dan Noodles

vegan · vegetarian · dairy-free ⓘ

From a reel by Herbifoods — watch the original

Ingredients

• 400 g firm tofu
• 2 tbsp mushroom powder (dried shiitake)
• 1 tsp dark soy sauce
• 1 tsp rice vinegar
• 2 tbsp mushroom “oyster” sauce
• 2 tbsp Chinese roasted sesame paste (or tahini)
• 3-4 tbsp Sichuan chili oil
• 2 tbsp light soy sauce
• 1 tbsp black vinegar (Chinkiang vinegar)
• 1/2 tsp toasted Sichuan pepper powder
• 2 garlic cloves
• 2-4 tbsp noodle cooking water
• 250g noodles
• 1 bunch baby bok choy or choy sum
• 2 tbsp Roasted peanuts
• scallions

Instructions

1. Prepare the tofu meat topping by combining the firm tofu, mushroom powder, dark soy sauce, rice vinegar, and mushroom oyster sauce.
2. Create the noodle sauce by mixing the sesame paste, Sichuan chili oil, light soy sauce, black vinegar, Sichuan pepper powder, and garlic.
3. Cook the noodles and the baby bok choy or choy sum.
4. Thin the noodle sauce with 2-4 tablespoons of the hot noodle cooking water.
5. Assemble the dish by combining the noodles with the sauce, adding the tofu topping, greens, roasted peanuts, and scallions.