Vegan Dan Dan Noodles

🛒 Ingredients

• Fresh or Dried Wheat Noodles 100 g · 370 kcal
• Firm Tofu 100 g · 80 kcal
• Sichuan Preserved Vegetables (Ya Cai) 15 g · 5 kcal
• Garlic 10 g · 15 kcal
• Fresh Ginger 10 g · 8 kcal
• Scallions (Green Onions) 20 g · 6 kcal
• Soy Sauce 30 g · 25 kcal
• Chinkiang Black Vinegar 15 g · 5 kcal
• Chinese Sesame Paste 15 g · 90 kcal
• Chili Oil 20 g · 180 kcal
• Sichuan Peppercorn Oil 5 g · 45 kcal
• Maple Syrup 7 g · 20 kcal
• Vegetable Oil 15 g · 130 kcal

👨‍🍳 Instructions

1. Prepare the tofu 'mince': Press firm tofu to remove excess water, then crumble it finely. Heat vegetable oil in a pan over medium-high heat and sauté the crumbled tofu until golden brown and slightly crispy, about 5-7 minutes. Stir in the minced Sichuan preserved vegetables and cook for another 2 minutes, then remove from heat.
2. Prepare the sauce: In a bowl, combine soy sauce, Chinkiang black vinegar, Chinese sesame paste, chili oil, Sichuan peppercorn oil, maple syrup, minced garlic, and grated ginger. Whisk until well combined and smooth. Taste and adjust seasonings as needed.
3. Cook the noodles according to package instructions until al dente. Drain well, reserving about 1/4 cup of the noodle cooking water.
4. To serve, pour a portion of the sauce into the bottom of a serving bowl. Add the hot, drained noodles on top of the sauce. If the sauce is too thick, add a tablespoon or two of the reserved noodle water to thin it out.
5. Top generously with the prepared tofu 'mince' and a sprinkle of fresh chopped scallions. Mix everything well before eating.