Spicy Sichuan Peanut Noodles with Tofu
Spicy Sichuan Peanut Noodles with Tofu
Ingredients
For the Noodles
- 1 pound sweet potato noodles, or glass noodles
- water, as needed, for cooking noodles
For the Tofu Topping
- 1 tablespoon vegetable oil
- 1 pound firm tofu, pressed and crumbled
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon Sichuan peppercorns, finely ground
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
For the Peanut Sauce
- 1/4 cup chili oil with flakes
- 2 teaspoons Sichuan peppercorns, finely ground
- 3 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
- 3 tablespoons creamy peanut butter
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
- 1/2 teaspoon salt, or to taste
For Garnish
- 3 scallions, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
Prepare the peanut sauce: In a medium bowl, whisk together the chili oil, ground Sichuan peppercorns (for the sauce), Chinese black vinegar, soy sauce, creamy peanut butter, granulated sugar, chicken broth, and salt. Whisk until smooth and well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min
- 2
Cook the tofu topping: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the pressed and crumbled firm tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 7-9 minutes. This helps remove excess moisture.
⏱️ 9 min
- 3
Add aromatics to tofu: Stir in the minced ginger and garlic into the cooked tofu. Cook for 1 minute until fragrant. Add the ground Sichuan peppercorns (for the tofu), soy sauce, and Shaoxing wine. Cook for another 2-3 minutes, stirring constantly, until the liquid has mostly evaporated and the tofu is well-coated.
⏱️ 3 min
- 4
Cook the noodles: While the tofu is cooking, bring a large pot of water to a rolling boil. Add the sweet potato noodles and cook according to package directions until tender, typically 5-8 minutes. Drain well.
⏱️ 8 min
- 5
Assemble the bowls: Divide the prepared peanut sauce evenly among 4 serving bowls. Add the hot, drained noodles to each bowl. Top with a generous portion of the cooked crumbled tofu mixture.
⏱️ 3 min
- 6
Garnish and serve: Garnish each bowl with chopped scallions, roasted peanuts, and fresh cilantro. Toss everything together just before eating to coat the noodles evenly with the sauce and tofu. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Peanut Noodles with Tofu
Ingredients
For the Noodles
- 1 pound sweet potato noodles, or glass noodles
- water, as needed, for cooking noodles
For the Tofu Topping
- 1 tablespoon vegetable oil
- 1 pound firm tofu, pressed and crumbled
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon Sichuan peppercorns, finely ground
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
For the Peanut Sauce
- 1/4 cup chili oil with flakes
- 2 teaspoons Sichuan peppercorns, finely ground
- 3 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
- 3 tablespoons creamy peanut butter
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
- 1/2 teaspoon salt, or to taste
For Garnish
- 3 scallions, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
Prepare the peanut sauce: In a medium bowl, whisk together the chili oil, ground Sichuan peppercorns (for the sauce), Chinese black vinegar, soy sauce, creamy peanut butter, granulated sugar, chicken broth, and salt. Whisk until smooth and well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min - 2
Cook the tofu topping: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the pressed and crumbled firm tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 7-9 minutes. This helps remove excess moisture.
⏱️ 9 min - 3
Add aromatics to tofu: Stir in the minced ginger and garlic into the cooked tofu. Cook for 1 minute until fragrant. Add the ground Sichuan peppercorns (for the tofu), soy sauce, and Shaoxing wine. Cook for another 2-3 minutes, stirring constantly, until the liquid has mostly evaporated and the tofu is well-coated.
⏱️ 3 min - 4
Cook the noodles: While the tofu is cooking, bring a large pot of water to a rolling boil. Add the sweet potato noodles and cook according to package directions until tender, typically 5-8 minutes. Drain well.
⏱️ 8 min - 5
Assemble the bowls: Divide the prepared peanut sauce evenly among 4 serving bowls. Add the hot, drained noodles to each bowl. Top with a generous portion of the cooked crumbled tofu mixture.
⏱️ 3 min - 6
Garnish and serve: Garnish each bowl with chopped scallions, roasted peanuts, and fresh cilantro. Toss everything together just before eating to coat the noodles evenly with the sauce and tofu. Serve immediately.
⏱️ 2 min