Vegan Dandan Noodles with Tofu Sauce
Ingredients
- 250g medium firm tofu
- 4 garlic cloves, crushed and finely chopped
- 1 tsp minced ginger
- 3 bok choy, sliced
- Pinch of salt
- 300g rice noodles
- 2 shallots, finely sliced
Sauce
- 1/4 cup water
- 2 tbsp tamari
- 1/2 - 1 tbsp unhulled tahini
- 1 tsp apple cider vinegar
- 2 tbsp chilli paste
- 1 tbsp + 1 tsp sesame oil
- Cracked pepper
Preparation
In a large frypan, heat a splash of oil and crumble in the tofu. Fry for a few minutes before adding the garlic and ginger. Continue cooking until fragrant.
Meanwhile, cook the rice noodles. Drain. Set aside.
Whisk all sauce ingredients together. Set aside.
Add the sliced bok choy to the tofu and cook until it begins to wilt. Add a pinch of salt.
Pour half the sauce over the tofu/greens, add the cooked noodles, stir well, then remove from the heat. Pour over the remaining sauce and mix well again. Serve topped with sliced shallots and enjoy!