Tofu Dan Dan Noodles
Tofu Dan Dan Noodles
Ingredients
For the Tofu Crumbles
- 300 g medium firm tofu
- 1/2 tablespoon dark soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon Chinese 5 spice powder
- 1 teaspoon sugar
- 1 teaspoon white pepper
- pinch MSG, optional
- 1 tablespoon neutral oil
- 1 spring onion stalk, white bit only
- 1 tablespoon minced ginger
- 3 cloves garlic, chopped
For the Sauce
- 5 tablespoons sesame paste
- 2 tablespoons chili crisp
- 1/2 tablespoon sesame oil
- 1/2 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon black vinegar, optional
- 4-5 tablespoons noodle water
- 150 g Chinese noodles, uncooked weight
- 4-5 broccolini
For the Garnish
- as needed spring onion greens
- as needed crushed peanuts
- as needed chili oil
Instructions
- 1
Crumble 300g medium firm tofu into a bowl, slightly mashing it to create a crumbly texture.
⏱️ 2 min
- 2
Add 1/2 tablespoon dark soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon Chinese 5 spice powder, 1 teaspoon sugar, 1 teaspoon white pepper, and a pinch of MSG (optional) to the crumbled tofu. Mix all ingredients thoroughly until the tofu is well coated.
⏱️ 3 min
- 3
Heat a dry pan over medium heat with 1 tablespoon neutral oil. Add the seasoned tofu crumbles and spread them out evenly in the pan. Cook for 5 to 7 minutes, stirring occasionally, until they start to brown.
⏱️ 7 min
- 4
While the tofu is cooking, finely chop 1 tablespoon ginger, 3 cloves garlic, and the white part of 1 spring onion stalk.
⏱️ 5 min
- 5
Add the chopped ginger, garlic, and spring onion (white bit only) to the cooking tofu in the pan. Continue cooking and stirring until the tofu chunks dry out and become meaty in texture.
⏱️ 5 min
- 6
Bring a pot of water to a rolling boil. Add 150g Chinese noodles (uncooked weight) to the boiling water. Quickly add 4-5 broccolini to the same pot to boil alongside the noodles. Cook according to noodle package instructions until al dente.
⏱️ 5 min
- 7
In a separate large bowl, combine 5 tablespoons sesame paste, 2 tablespoons chili crisp, 1/2 tablespoon sesame oil, 1/2 tablespoon light soy sauce, 1 teaspoon sugar, and 1 teaspoon black vinegar (optional). Add 4-5 tablespoons of the hot noodle water (from the boiling noodles) to the sauce mixture to loosen it up and achieve a smooth consistency. Mix all sauce ingredients well until combined.
⏱️ 3 min
- 8
Once the noodles are cooked, use tongs or a spider strainer to transfer them directly from the pot into the bowl with the prepared sauce. Mix the noodles and sauce together thoroughly until all the noodles are evenly coated.
⏱️ 2 min
- 9
Divide the saucy noodles into individual serving bowls. Arrange the boiled 4-5 broccolini on one side of the noodles. Add a generous amount of the cooked tofu crumbles next to the noodles and broccolini.
⏱️ 2 min
- 10
Garnish the dish with freshly chopped spring onion greens, a sprinkle of crushed peanuts, and a drizzle of chili oil, as needed. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Dan Dan Noodles
For the Tofu Crumbles
- 300 g medium firm tofu
- 1/2 tablespoon dark soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon Chinese 5 spice powder
- 1 teaspoon sugar
- 1 teaspoon white pepper
- pinch MSG, optional
- 1 tablespoon neutral oil
- 1 spring onion stalk, white bit only
- 1 tablespoon minced ginger
- 3 cloves garlic, chopped
For the Sauce
- 5 tablespoons sesame paste
- 2 tablespoons chili crisp
- 1/2 tablespoon sesame oil
- 1/2 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon black vinegar, optional
- 4-5 tablespoons noodle water
- 150 g Chinese noodles, uncooked weight
- 4-5 broccolini
For the Garnish
- as needed spring onion greens
- as needed crushed peanuts
- as needed chili oil
Instructions
- 1
Crumble 300g medium firm tofu into a bowl, slightly mashing it to create a crumbly texture.
⏱️ 2 min - 2
Add 1/2 tablespoon dark soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon Chinese 5 spice powder, 1 teaspoon sugar, 1 teaspoon white pepper, and a pinch of MSG (optional) to the crumbled tofu. Mix all ingredients thoroughly until the tofu is well coated.
⏱️ 3 min - 3
Heat a dry pan over medium heat with 1 tablespoon neutral oil. Add the seasoned tofu crumbles and spread them out evenly in the pan. Cook for 5 to 7 minutes, stirring occasionally, until they start to brown.
⏱️ 7 min - 4
While the tofu is cooking, finely chop 1 tablespoon ginger, 3 cloves garlic, and the white part of 1 spring onion stalk.
⏱️ 5 min - 5
Add the chopped ginger, garlic, and spring onion (white bit only) to the cooking tofu in the pan. Continue cooking and stirring until the tofu chunks dry out and become meaty in texture.
⏱️ 5 min - 6
Bring a pot of water to a rolling boil. Add 150g Chinese noodles (uncooked weight) to the boiling water. Quickly add 4-5 broccolini to the same pot to boil alongside the noodles. Cook according to noodle package instructions until al dente.
⏱️ 5 min - 7
In a separate large bowl, combine 5 tablespoons sesame paste, 2 tablespoons chili crisp, 1/2 tablespoon sesame oil, 1/2 tablespoon light soy sauce, 1 teaspoon sugar, and 1 teaspoon black vinegar (optional). Add 4-5 tablespoons of the hot noodle water (from the boiling noodles) to the sauce mixture to loosen it up and achieve a smooth consistency. Mix all sauce ingredients well until combined.
⏱️ 3 min - 8
Once the noodles are cooked, use tongs or a spider strainer to transfer them directly from the pot into the bowl with the prepared sauce. Mix the noodles and sauce together thoroughly until all the noodles are evenly coated.
⏱️ 2 min - 9
Divide the saucy noodles into individual serving bowls. Arrange the boiled 4-5 broccolini on one side of the noodles. Add a generous amount of the cooked tofu crumbles next to the noodles and broccolini.
⏱️ 2 min - 10
Garnish the dish with freshly chopped spring onion greens, a sprinkle of crushed peanuts, and a drizzle of chili oil, as needed. Serve immediately.
⏱️ 1 min