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Vegetarian Dan Dan Noodles with Crispy Tofu
Wheat noodles tossed with a tahini soy chilli sauce, served with crispy pan fried tofu and garlic ginger.
- 100 g wheat noodles
- 120 g firm tofu
- 20 g tahini
- 25 ml soy sauce
- 1 tbsp chilli oil
- 2 tsp black rice vinegar
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 2 pieces garlic cloves
- 10 g fresh ginger
- 2 pieces spring onions
- 2 g sichuan peppercorns
- 5 g caster sugar
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper to remove excess water, then cube into 1cm pieces
- Step 2
Toast sichuan peppercorns in a dry pan for 2 minutes, then grind coarsely
- Step 3
Heat vegetable oil in a frying pan, add tofu cubes and cook for 6-8 minutes until golden and crispy
- Step 4
Cook noodles according to package instructions until al dente, reserve 100ml cooking water before draining
- Step 5
In a serving bowl, whisk together tahini, soy sauce, chilli oil, vinegar, sesame oil, sugar and ground sichuan peppercorns
- Step 6
Add minced garlic and ginger to the sauce mixture
- Step 7
Add hot drained noodles to the sauce bowl with 60ml noodle water, toss to combine
- Step 8
Add more noodle water if needed to create a creamy coating
- Step 9
Top with crispy tofu and sliced spring onions
- Step 10
Serve immediately while hot
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