Tofu & mushroom dan dan-style noodles
2 tbsp rice vinegaror Shaohsing rice wine, if you have it)
Ingredients · Servings 4
- 400g firm tofu drained and pressed
- 200g mushrooms (any type), finely chopped
- 5 garlic cloves grated
- 2 tsp ginger peeled and grated
- 2 tbsp soy sauce
- 2 tbsp rice vinegar or Shaohsing rice wine, if you have it)
- 1 tbsp neutral oil such as vegetable
- ½-1 tbsp Sichuan peppercorns
- 4-5 tbsp chilli crisp to taste
- 3 tbsp tahini
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 garlic cloves grated
- 4 portions of thick cooked noodles (such as straight-to-wok udon)
- 4 handfuls of leafy greens (pak choi or chard work well)
- 240ml hot vegetable stock
- 2 spring onions thinly sliced
- 1 tbsp roasted peanuts finely chopped (optional)
Method · 30 min
- Crumble the tofu into a bowl with the mushrooms, garlic, ginger, soy sauce, rice vinegar and a good pinch of black pepper, and mix well. Set aside while you prep the rest of the ingredients.
- For the sauce, toast the Sichuan peppercorns in a dry frying pan over a medium heat for 2-3 mins until fragrant, then grind to a powder using a pestle and mortar or coffee grinder. Mix with the rest of the sauce ingredients in a bowl or jug.
- Heat the oil in a large frying pan over a medium-high heat and fry the tofu and mushrooms until browned and slightly crisp, stirring occasionally for 6-7 mins.
- Meanwhile, heat the noodles following pack instructions. In the final 1-2 mins of cooking, add the greens to the same pan (the timing will depend on the greens used). Drain and rinse the greens under cold running water to halt the cooking process.
- Divide the sauce equally between four bowls, then pour a quarter of the hot stock into each to loosen the sauce. Divide the noodles and tofu and mushroom mixture between them, then toss well to coat in the sauce. Top each bowl with the greens, spring onions and chopped peanuts, if using.
For the sauce
- 4-5 tbsp chilli crispto taste
To assemble
- 1 tbsp roasted peanutsfinely chopped (optional)
- kcal538
- fat29g
- saturates4g
- carbs40g
- sugars8g
- fibre5g
- protein26g
- salt3.99g
