Vegetarian Dan Dan Noodles

🛒 Ingredients

• Wheat Noodles 80 g · 296 kcal
• Firm Tofu 150 g · 120 kcal
• Sesame Oil 5 g · 45 kcal
• Light Soy Sauce 25 g · 18 kcal
• Sichuan Chili Oil 20 g · 180 kcal
• Chinese Sesame Paste 15 g · 90 kcal
• Chinkiang Vinegar 15 g · 5 kcal
• Fresh Garlic 10 g · 15 kcal
• Fresh Ginger 5 g · 4 kcal
• Vegetable Broth 30 g · 3 kcal
• Bok Choy 50 g · 7 kcal
• Scallions 10 g · 3 kcal
• Roasted Peanuts (unsalted) 15 g · 85 kcal
• Ground Sichuan Peppercorns 1 g · 0 kcal
• Granulated Sugar 5 g · 20 kcal

👨‍🍳 Instructions

1. Prepare the sauce: In a bowl, combine Sichuan chili oil, Chinese sesame paste, light soy sauce, Chinkiang vinegar, minced garlic, minced ginger, granulated sugar, and ground Sichuan peppercorns. Add vegetable broth and whisk until smooth.
2. Cook the tofu: Heat sesame oil in a pan over medium-high heat. Add crumbled firm tofu and cook until browned and slightly crispy, seasoning with a splash of light soy sauce. Set aside.
3. Cook noodles and greens: Bring a pot of water to a rolling boil. Cook the wheat noodles according to package directions until al dente; during the last minute, add the bok choy to blanch. Drain noodles and bok choy well.
4. Assemble the dish: Divide the sauce mixture evenly into serving bowls. Add the hot, drained noodles on top of the sauce.
5. Garnish and serve: Top the noodles with the cooked tofu, blanched bok choy, chopped scallions, and roasted peanuts. Toss everything together before eating and enjoy immediately.