Tofu & mushroom dan dan-style noodles
Serves 4
Easy
Prep:
Cook: -
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
Skip to ingredients
Units:
- 400g firm tofudrained and pressed
- 200g mushrooms(any type), finely chopped
- 5 garlic clovesgrated
- 2 tsp gingerpeeled and grated
- 2 tbsp soy sauce
- 2 tbsp rice vinegaror Shaohsing rice wine, if you have it)
- 1 tbsp neutral oilsuch as vegetable
For the sauce
- ½-1 tbsp Sichuan peppercorns
- 4-5 tbsp chilli crispto taste
- 3 tbsp tahini
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 garlic clovesgrated
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 onionsthinly sliced
- 1 tbsp roasted peanutsfinely chopped (optional)
Nutrition: Per serving
- kcal538
- fat29g
- saturates4g
- carbs40g
- sugars8g
- fibre5g
- protein26g
- salt3.99g
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.
