Dan Dan Noodles with Crispy Tofu

Ingredients

• Wheat noodles400g
• Firm or extra-firm tofu, pressed and cubed300g
• Sichuan chili bean paste (Doubanjiang)1.5 tbsp
• Chili oil3 tbsp
• Sesame paste2 tbsp
• Soy sauce2 tbsp
• Chinkiang vinegar1 tbsp
• Sugar1 tsp
• Sichuan peppercorns, ground1 tsp
• Preserved mustard greens (Zha Cai), finely chopped40g
• Garlic, minced2 cloves
• Ginger, minced1 tsp
• Scallions, chopped2 tbsp
• Peanuts, roasted and crushed2 tbsp
• Vegetable oil3 tbsp
• Cornstarch (for tofu)1 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Steps

1. 1

   Prepare the tofu: Toss the pressed and cubed tofu with cornstarch, salt, and pepper until evenly coated. Heat 2 tbsp of vegetable oil in a skillet over medium-high heat. Pan-fry the tofu cubes until golden brown and crispy on all sides. Remove from skillet and set aside.

2. 2

   Make the sauce base: In the same skillet (add remaining 1 tbsp oil if needed), sauté minced garlic and ginger until fragrant. Stir in Sichuan chili bean paste and cook for 1 minute. Add chopped preserved mustard greens and cook for another minute. Remove from heat.

3. 3

   Prepare the sauce: In a bowl, whisk together chili oil, sesame paste, soy sauce, Chinkiang vinegar, sugar, and ground Sichuan peppercorns. Stir in the cooked sauce base from the skillet.

4. 4

   Cook the noodles: Bring a pot of salted water to a boil. Cook the wheat noodles according to package directions until al dente. Drain well.

5. 5

   Assemble the noodles: Divide the prepared sauce among four serving bowls. Add the cooked noodles and toss to coat. Top with the crispy tofu cubes, chopped scallions, and crushed peanuts.