A simplified yet flavorful version of Dan Dan Noodles from Sichuan, made with tofu and chili oil for a spicy kick. This dish is quick to prepare and perfect for a satisfying meal.
1: Add 1.5 tsp of sesame oil to a wok on medium-high heat.
2: Crumble the tofu into a mixing bowl until it resembles a mince-like texture, then stir in the cornflour.
3: Add the tofu to the wok, stir in 1/2 tablespoon of dark soy sauce, and cook for 10 minutes or until crispy, stirring occasionally.
4: In a small bowl, combine the remaining 2 tbsp of dark soy sauce, tahini, fresh ginger, Chinese 5 spice powder, chili oil, and 2 tbsp of water. Stir to combine.
5: Cook the noodles for 2-4 minutes until al dente.
6: Once the tofu is ready, transfer it to a bowl and wipe the wok clean. Add another 1/2 tsp of sesame oil, then add the pak choi and fry for a minute.
7: Reduce the heat, add the cooked noodles, crispy tofu, sauce mixture, and most of the spring onion. Stir and heat through for 30 seconds.
8: Serve in bowls, topped with the remaining spring onion and additional chili oil if desired.
