VEGETARIAN DAN DAN NOODLES RECIPES

Steps:

• Drain and pat dry the tofu before crumbling it, next mix all the ingredients for the tofu except 1 tbsp cooking oil. Let it marinate while you prepare the other ingredients. Marinate for at least 10mins.
• Combine all ingredients for the sauce in a mixing bowl and set aside.
• Heat a skillet or wok over high heat, add 1 tbsp of cooking oil and coat the pan. Next add the tofu mixture and stir fry until tofu browns a litle bit and you no longer have moisture on the bottom of the pan. (3-5 mins) After remove from heat and keep it warm.
• Cook the noodles by following the directions of the package. Drain and set aside. In the same pot, heat up the veggie broth and keep warm on low heat.
• Place 2-3 tbsp of the sauce on a bottom of a serving bowl and add the noodles on top. Add the cooked tofu mixture on top of the noddles and pour about ¼ or ? cup hot veggie broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds and sliced cucumbers. Add addtional red chili oil on top if needed. Mix everything and enjoy!

Steps:

• Prepare the TVP. Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP. Combine with minced mushrooms.
• Cook the Minced "Pork" Topping. In a non-stick pan, heat up vegetable oil on medium-high heat and cook the TVP and mushrooms until most moisture evaporates. Add the garlic, ginger, soy sauce, Shaoxing wine, doubanjiang, and five spice. Cook together, occasionally stirring until golden-brown and crispy — this could take up to 10 minutes. Once crumbly and crispy, remove from the heat and set aside.
• Make the Spicy Sauce. Simply add all ingredients to a bowl and whisk to thoroughly combine. Note for a simplified version of the spicy sauce (as I've showed in recipe video): Heat up 4 tablespoons of neutral oil and pour it over 4 cloves of minced garlic, 2 tablespoons of red chili flakes, 1 tablespoon of sesame seeds, and 1-2 teaspoons of ground Sichuan pepper. Then finish with soy sauce, dark brown sugar, black vinegar, and peanut butter. Stir to combine.
• Prepare Toppings. For my Bok choy, I simply blanched them in lightly-salted boiling water for around 45 seconds. Prepare any additional toppings as desired. Other great toppings are crushed peanuts, thinly chopped scallions (not pictured), etc.
• Assemble the Bowl. Cook the noodles of choice according to package directions. Strain the noodles and reserve the cooking water. For each bowl, first add about 180 grams of noodles. Top the noodles with about 1/4 cup of its cooking water (still warm), followed by 4-5 tablespoons of spicy sauce, a few tablespoons of minced "pork," some Bok choy, crushed roasted peanuts, and any additional toppings. Lightly toss to emulsify. Enjoy immediately.