TOFU DAN DAN NOODLES RECIPES

Steps:

• To Prep To start the noodle sauce, in a bowl combine together 4 tbsp soy sauce and the sesame paste, stir until fully combined. Then add in vinegar, garlic, ginger, sugar and spring onions. Mix thoroughly. Add the Lee Kum Kee Chiu Chow Chilli Oil, white pepper and Sichuan peppercorns to the sauce, stir until combined. Set aside. Using a food processor, pulse king oyster mushrooms, 3 spring onions and garlic until finely chopped . Add in tofu pieces and pulse the mixture again, until all ingredients are finely chopped, (not a paste!). To Cook In a wok, add in vegetable oil until medium-high heat. Add in the Sichuan preserved vegetables and cook for 2 mins. Reduce the heat, add the tofu and mushroom mixture, cooking for 2 mins, stirring very gently. Pour 1½ tbsp LKK Premium soy and Shaoxing wine into the wok. Continue to cook for 7-8 mins, gently turning the mixture over so it does not stick to the pan. It should become lightly browned. Remove from heat and set aside. Cook the fresh wheat noodles according to packet instructions. Place pak choi into boiling water for 30 secs. In 4 separate bowls, divide the cooked noodles, then ¼ of the sesame noodle sauce mixture to each, stir through lightly to combine. Top noodles with a generous spoonful of tofu mixture, then add pak choi, finely sliced spring onion and peanuts.

Steps:

• For chilli oil, heat oil with ginger in a saucepan to 120°C-130°C. Place chilli flakes in a heatproof bowl, then pour hot oil over and leave for 24 hours before using (see note).
• Marinate tofu with light soy sauce, half the Shaoxing and season to taste with salt and pepper (15 minutes). Drain shiitake, reserving soaking water. Squeeze excess water from shiitake and slice off and discard stalks, then finely chop the caps and set aside.
• For dan dan sauce, heat chilli oil in a wok over medium heat. Add ya cai and spring onions, and stir-fry until fragrant (1 minute). Add marinated tofu, shiitake and remaining Shaoxing and stir-fry until fragrant (1-2 minutes). Add remaining sauce ingredients and reserved mushroom water; mix well. Bring to the boil and simmer for 5 minutes.
• Meanwhile, cook noodles according to packet instructions. Drain into a colander and rinse with hot water. Toss with oil to prevent sticking and divide noodles among serving bowls. Spoon over dan dan sauce and top with spring onions and extra chilli oil for chilli lovers.