Spicy Dandan Noodles
Ingredients
- 16oz firm tofu, pressed & mashed
- 1 teaspoon ginger, finely minced
- 4 tablespoons suimiyacai (pickled mustard greens)
- 1 tablespoon tamari/light soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon five-spice powder
- oil for cooking
Preparation
Oz firm tofu, pressed & mashed
Teaspoon ginger, finely minced
Tablespoons suimiyacai (pickled mustard greens)
Tablespoon tamari/light soy sauce
Teaspoons dark soy sauce
Teaspoon five-spice powder
Oil for cooking
Sauce ingredients: mix together 3 tablespoons tamari/low sodium soy sauce, 2 tablespoons sesame paste (not tahini), 2 tablespoons chili oil with sediment (store-bought or see recipe on highlights), 1/2 tablespoon black vinegar (optional), 1 teaspoon maple syrup/sugar with 1/4 cup of hot water until well combined
Other ingredients: favorite greens - blanched (used 3 cups of yuchoy or replace with bok choy), *crispy garlic oil (optional, see recipe below), toasted sesame seeds
Blanch veggies & cook noodles based on package's instructions, then set aside
In a heated non-stick pan with no oil, dry mashed tofu for 1min by stirring continuously, then add 2 teaspoons of oil & continue to cook until tofu turns golden brown
Push tofu to the side of the pan, add a drizzle of oil & saute ginger until fragrant
Then, add suimiyacai, soy sauce, dark soy sauce, five-spice powder & continue to cook until sauce is reduced
Add in blanched greens, cooked noodles, garlic oil (if using), sprinkle of sesame seeds, sauce & toss everything until well combined
Served warm
Crispy garlic oil: mince 3 cloves of garlic & place them in a microwave-safe bowl
Add enough oil to cover the garlic & microwave for 1-2 minutes, garlic will turn crispy after it's cooled down
