These vegan Dan Dan Noodles are a vegetarian take on the classic Sichuan-style noodles, with a terrific tofu topper standing in for the meat without skimping on protein.
Fiery, creamy, tangy and nutty, this saucy dish is deeply savoury and finishes with the tongue-tickling tingle Sichuan cooking is famous for. It’s one of those recipes which tastes restaurant-level but comes together in under twenty minutes with minimal effort and a just a few pantry staples.
How To Make These Vegan Dan Dan Noodles
- Prep the tofu. Crumble a block of extra-firm tofu into a bowl and toss it with corn flour until every piece is fully coated. Heat a splash of sesame oil in a pan and cook the tofu until golden and crisp. Stir in dark soy sauce until the crumble turns dark, glossy and delicious, then set it aside.
- Toast and prep the aromatics. Toast Sichuan peppercorns in a dry pan until fragrant, then gently crush them to a fine consistency using a mortar and pestle.
- Build the sauce. In a heatproof bowl, combine the toasted peppercorns with minced garlic, grated ginger, crushed red pepper flakes and sesame seeds. Pour over hot sesame oil and let it sizzle, which blooms all the aromatics and releases their flavour.
- Finish the sauce. Stir in soy sauce (with a little dark soy if you like extra depth), peanut butter, sesame paste or tahini, a splash of vinegar and a pinch of sugar if you want it. Mix well and taste as you go: add a squeeze of lime for more acidity or a spoonful more peanut butter for extra creaminess.
- Assemble. Pour the sauce over your noodles of choice and toss to coat. Top with the crispy tofu crumble, scallions and a scattering of sesame seeds, then dive in!
Dan Dan Noodles
Vegetarian dan dan noodles with a crispy tofu crumble to swap out the meat. Ready in under 20 minutes, these saucy noodles are fiery yet creamy, tangy and nutty, with a tongue-tickling Sichuan peppercorn tingle.
Ingredients
For the tofu:
- 1 block extra-firm tofu crumbled
- 2-3 tbsp corn flour
- splash sesame oil for cooking
- 1.5-2 tbsp dark soy sauce
For the sauce base:
- 1-2 tbsp Sichuan peppercorns
- 3-4 cloves garlic minced
- knob of ginger grated
- 3-4 tsp gochugaru (crushed red pepper flakes)/ chilli flakes
- 2-3 tsp sesame seeds
- 1.5-2 tbsp hot sesame oil
To season the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (alternatively use more light soy sauce)
- 2 tbsp peanut butter (or sesame paste/ tahini)
- 1/2 tbsp vinegar
- 1/2 tbsp sugar optional
To serve:
- 200 gm noodles of choice
- scallions (for garnish)
- sesame seeds (for garnish)
Instructions
- Cook your noodles of choice until just shy of al dente. Drain, reserving the starchy pasta cooking water.
- Crumble the tofu into a bowl. Add corn flour and toss until evenly coated.
- Heat sesame oil in a pan and cook the tofu until golden.
- Stir in dark soy sauce and cook until tofu is dark and glossy. Set aside.
- Toast Sichuan peppercorns in a dry pan until fragrant. Crush finely with a mortar and pestle.
- In a heatproof bowl, combine toasted peppercorns, garlic (minced), ginger (grated), gochugaru, and sesame seeds.
- Pour in hot sesame oil and let it sizzle.
- Stir in soy sauce, dark soy sauce, peanut butter or sesame paste, vinegar, and sugar. Mix well and adjust flavors as desired (add lime juice for acidity or more nut butter for creaminess).
- Cook noodles according to package instructions. Drain and place in a bowl.
- Pour the sauce over the noodles and mix to coat.
- Top with tofu crumble, scallions, and sesame seeds. Serve hot and enjoy!
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