Dan Dan Noodles with Tofu

• Fresh whole wheat noodles
• 1 pack of extra firm tofu
• 2 spring onions
• 1 thumb size ginger
• 2 garlic cloves
• 1 tsbp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp green Sichuan peppercorns
• 1 tsp salt
• 4 Tbsp preserved mustard greens

The Sauce:

• 1 tsp chiu chow chilli oil
• 1 tbsp sesame paste
• 1 tsp black vinegar
• 1tbsp Soy Sauce
• 1 tsp Sesame oil
• Topping:
• Fried shallots
• Crushed peanuts

Toast & crush the Sichuan peppercorns.

Slice the spring onions, grate the ginger and garlic. 

Mix the Chilli oil, sesame oil, sesame paste, black rice vinegar and mix it together. If it’s too thick, let it down with some water or veggie stock until it’s a nice dripping consistency. Stir in your Sichuan peppercorns.

Heat up your wok to a high heat with a couple of Tbsp of vegetable oil. Add your crumbled tofu and let sit for around 30 seconds before stir-frying. When some of the moisture has gone, add in your light and dark soy sauce. Stir-fry for another 30 seconds before adding your preserved mustard greens. Add in your ginger and garlic and just cook out the raw flavour. Once that’s done, set the topping aside for later.

Cook the noodles as per the pack instructions and then rinse in cold water to remove excess starch and stop the cooking process.

Add your sauce to the bottom of a serving bowl, add your noodles. Put your tofu topping on top of the noodles and add your spring onions. Garnish with chilli oil, chopped peanuts and fried shallots.

Mix everything before eating.