Tofu & mushroom dan dan-style noodles
- Sophie Gastman
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Serves 4
Easy
Prep: 15 mins
Cook: 12 mins - 15 mins
A star rating of 5 out of 5.4 ratingsRate
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Try Sophie's take on the iconic Sichuan dish, which is traditionally made with pork mince – here, it's swapped with crumbled tofu and mushrooms for plant variety
Dairy-free
Egg-free
Low sugar
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
For the sauce
-
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
To assemble
-
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)
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Nutrition: Per serving
- kcal538
- fat29g
- saturates4g
- carbs40g
- sugars8g
- fibre5g
- protein26g
- salt3.99g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
-
step 5
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.
Recipe tips
Store the leftovers
Keep the components separate if possible, and store in airtight containers in the fridge for up to two days. Reheat the tofu and noodles with a splash of stock or water to loosen the sauce.
Make it gluten-free
Use gluten-free noodles and check the soy sauce is gluten-free.
Use mince
Swap tofu and mushrooms for 350g pork mince, and fry until browned. Drain off any excess fat if using a high-fat pork.
Make it less spicy
Use less chilli crisp and start with ½ tsp of Sichuan peppercorns – or skip them altogether.
Swap the Sichuan peppercorns
You’ll lose the tingle, but a generous pinch of pepper and extra chilli crisp will still bring the heat.
Reduce the salt
Use low-sodium soy sauce, skip the dark soy sauce or dilute the sauce with a splash of stock or water.
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A star rating of 5 out of 5.4 ratings
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