These vegan Dan Dan style noodles are a simplified version of the traditional Sichuan dish, packed with flavor and ready in just 15 minutes. Perfect for busy vegans craving a satisfying and spicy meal, this recipe uses tofu instead of meat and incorporates chili oil for a kick that won’t overwhelm your taste buds.
Ingredients:
- 300g extra-firm tofu
- 2 tbsp cornflour
- 2.5 tbsp dark soy sauce or tamari
- 1 tbsp tahini
- 1/2 thumb fresh ginger, peeled and finely chopped
- 1/2 tsp Chinese 5 spice powder
- 1 tsp chili oil
- 1 pak choi
- 180g noodles (udon or gluten-free)
- 2 spring onions
- 2 tsp sesame oil
Method:
- Heat 1.5 tsp sesame oil in a wok over medium-high heat.
- Crumble tofu and mix with cornflour in a bowl.
- Fry tofu with 1/2 tbsp soy sauce for 10 minutes until crispy.
- Mix remaining soy sauce, tahini, ginger, 5 spice, chili oil, and 2 tbsp water in a small bowl.
- Cook noodles according to package instructions.
- Set aside crispy tofu and wipe the wok clean.
- Fry pak choi in 1/2 tsp sesame oil for a minute.
- Combine noodles, crispy tofu, sauce, and most of the spring onions in the wok.
- Heat through for 30 seconds, being careful not to overcook.
- Serve topped with remaining spring onions and extra chili oil if desired.
Don’t hesitate to try this quick and delicious vegan take on Dan Dan noodles. It’s a perfect way to enjoy a restaurant-quality meal at home in just 15 minutes. The combination of crispy tofu, chewy noodles, and spicy-savory sauce will have you coming back for more!