Per serving · Approximate values estimated by AI
Dan Dan Noodles with Crispy Tofu
60% authentic · Vegetarian Sichuan-inspired
A vegetarian twist on Dan Dan Noodles, replacing the traditional pork with crispy pan-fried tofu for a satisfying texture and plant-based protein.
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
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
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
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
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
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.
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