Vegan Dan Dan Noodles

This is my vegan version of the popular Sichuan street food, ‘dan dan noodles’, that are creamy and nutty with a tingly spice that makes them so addicting!

Servings: 6

Ingredients:

• 1 package of lo mein noodles 

• 1 persian cucumber, thinly sliced 

• cilantro for garnish

Dan Dan Sauce:

• 1 tbsp minced garlic (or 6 cloves minced)

• ⅓ cup chili crisp

• 3 tbsp soy sauce

• 1 tbsp sugar 

• ¼ tsp ground Sichuan pepper 

• 4½ tbsp sesame paste 

• 1 tbsp black vinegar

• ⅓ cup noodle water

Tofu crumble:

• 1 block of tofu, pressed 

• 1 ½ tsp minced garlic (or 3 cloves minced)

• 1 ½ tsp minced ginger

• ½ tsp minced green chilies (or 1 minced green chili)

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 2 tsp sugar

• ⅓  cup water 

Directions:

1. Heat the oven to 400 degrees

2. Spray baking sheet with oil spray 

3. Crumble tofu and spread onto baking sheet

4. Bake tofu for 18-20 minutes

5. Boil water and cook noodles according to directions (mine usually take about 4 minutes to cook) and reserve some noodle water

6. Prepare Dan Dan sauce by mixing garlic, chili oil, soy sauce, sugar, Sichuan pepper, sesame paste, black vinegar, and noodle water and set aside

7. Once tofu is done baking, heat a pan on medium heat and add a swirl of oil

8. Add ginger, garlic, green chilies, sugar, dark and light soy sauce and water and bring tofu sauce to a simmer

9. Add in tofu crumble and coat evenly in sauce 

10. To serve the noodles, add a few spoons of Dan Dan sauce to a pasta bowl and layer on noodles and tofu crumble 

11. Garnish with sliced cucumber, cilantro and a drizzle of chili oil

12. Enjoy!