Vegan Olive Oil 'Zha Jiang Mian' Noodles
Ingredients
- 1/2 cup Filippo Berio Delicato Extra Virgin Olive Oil (plus more for noodles)
- 16oz firm tofu, pressed and cubed
- 10oz mushrooms, cleaned and cubed
- 2 medium-sized eggplants, cubed
- 2 tablespoons finely chopped ginger
- 3 tablespoons chopped green onion tops
- 6 servings of your favorite noodles, cooked as directed
- 1-2 cups julienned carrot and cucumber
Sauce
- 2 tablespoons sweet bean sauce
- 1 tablespoon spicy doubanjiang
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon cooking wine (optional)
- 3/4 cup vegetable stock
Preparation
Mix the sauce ingredients (except the stock) in a bowl until well-combined.
Heat a non-stick skillet with 1/2 cup of oil over medium heat. Add the ginger and tofu, pan-frying the tofu cubes until a light yellow crust forms, flipping occasionally, for 5-8 minutes.
Sauté the mushrooms for another 3-5 minutes until they brown. Add the eggplant and continue to cook for about 5-8 minutes until softened.
Stir in the prepared sauce and green onion tops, then pour in the vegetable stock. Once the mixture comes to a boil, lower the heat to medium-low, cover the pan, and simmer for 8-10 minutes, stirring occasionally to prevent sticking.
While waiting, prepare the noodles as directed on the package. Toss the cooked noodles with a few splashes of oil to prevent sticking.
To serve immediately, mix the noodles with the sauce and toss with the julienned vegetables.
The sauce is enough for 6-8 servings. For meal prep, place noodles in containers, top with vegetables, and spoonfuls of sauce. Mix before serving.