A simpler take on the traditional Sichuan dish ‘dan dan noodles’, featuring a fragrant sauce made with tahini, coated over delicious noodles and crispy tofu mince. This quick recipe can be enjoyed in just 15 minutes and serves 2.
1: Add 1.5 tsp of sesame oil to a non-stick wok or pan on medium-high heat.
2: Crumble the tofu into a mixing bowl to resemble a mince-like texture, then stir in the cornflour.
3: Add the tofu to the wok and stir in 1/2 tbsp of dark soy sauce. Cook for 10 minutes 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, chilli oil, and 2 tbsp of water. Stir and set aside.
5: Cook the noodles for 2-4 minutes or until al dente.
6: Transfer the cooked tofu to a bowl. Wipe the wok clean, return it to heat, and add another 1/2 tsp of sesame oil.
7: Add the pak choi and fry for a minute.
8: Reduce the heat and add the cooked noodles, crispy tofu, sauce, and most of the spring onion to the wok. Stir and heat through for 30 seconds, avoiding overcooking the noodles.
9: Serve in bowls, topped with the remaining spring onion and more chilli oil if desired.
