Spicy Dan Dan Noodles
Ingredients
- 3 servings of noodles of your choice
- 16 oz firm tofu, pressed and mashed
- 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
Additional items
- favorite greens, blanched (e.g., 3 cups yu choy or bok choy)
- crispy garlic oil (optional)
- toasted sesame seeds
Preparation
Prepare the sauce by mixing all sauce ingredients together until well combined.
Blanch the veggies and cook the noodles based on package's 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 tofu turns golden brown.
Push the tofu to the side of the pan, add a drizzle of oil and saute the ginger until fragrant.
Add the SuiMiYaCai, tamari or light soy sauce, dark soy sauce, five-spice powder and continue to cook until the sauce is reduced.
Add in the blanched greens, cooked noodles, garlic oil if using, a sprinkle of sesame seeds, the prepared sauce and 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 and microwave for 1-2 minutes. Let it cool until the garlic turns crispy.
