Spicy Dan Dan Noodles
Ingredients
- 3 servings noodles of your choice
- 16 oz firm tofu
- 1 teaspoon ginger, finely minced
- 4 tablespoons SuiMiYaCai (pickled mustard greens)
- 1 tablespoon tamari or light soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon five-spice powder
- oil for cooking
Sauce
- 3 tablespoons tamari or low sodium soy sauce
- 2 tablespoons sesame paste (not tahini)
- 2 tablespoons chili oil with sediment
- 1/2 tablespoon black vinegar (optional)
- 1 teaspoon maple syrup or sugar
- 1/4 cup hot water
Other
- favorite greens, blanched
- crispy garlic oil (optional)
- toasted sesame seeds
Preparation
Blanch the vegetables and cook the noodles according to package instructions, then set aside.
In a heated non-stick pan with no oil, dry the mashed tofu for 1 minute by stirring continuously, then add 2 teaspoons of oil and continue to cook until the tofu turns golden brown.
Push the tofu to the side of the pan, add a drizzle of oil, and sauté the ginger until fragrant.
Add SuiMiYaCai, soy sauce, dark soy sauce, and five-spice powder, then continue to cook until the sauce is reduced.
Add the blanched greens, cooked noodles, garlic oil if using, a sprinkle of sesame seeds, and the sauce, then toss everything until well combined. Serve warm.
Crispy garlic oil
Mince 3 cloves of garlic and place them in a microwave-safe bowl.
Add enough oil to cover the garlic.
Microwave for 1-2 minutes; the garlic will turn crispy after cooling down.
