AI-generated imageShiitake Tofu Sesame Dan Dan Noodles
A two-serving vegetarian dan dan noodle bowl topped with spiced shiitake-tofu crumbles and a creamy sesame sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Pat dry and crumble 200 g tofu. Mince 100 g shiitake, 12 g garlic and 10 g ginger; wash and trim 140 g bok choy.
- 02
In each bowl whisk 17.5 g sesame paste, 10 ml soy sauce, 10 ml black vinegar, 8 ml chili oil, 3 g sugar and 30 ml hot noodle water. Reserve remaining 10 ml soy sauce for tofu.
Add hot noodle water 15 ml at a time if sauce is thick. For peanut allergy, omit garnish and avoid utensil cross-contact. - 03
Heat 15 ml oil over medium heat; sauté shiitake four minutes. Add tofu and stir-fry 4–5 minutes until drier; add garlic, ginger and the reserved 10 ml soy sauce, cooking one more minute.
- 04
Cook 220 g noodles according to package directions; add bok choy to boiling water for the last two minutes until tender. Drain, divide into sauce bowls and top with tofu-shiitake crumbles, 20 g scallions and 20 g optional peanuts; toss and eat immediately.
Helpful source links
Before you cook
Contains sesame, soy and wheat, and peanuts if used. Handle hot chili oil carefully and heat tofu fully. For vegetarian suitability, check packaged sesame paste, chili oil and black vinegar for animal or fish ingredients. Refrigerate leftovers at 4°C/40°F or below within two hours.
Allergens: sesame, soy, wheat, peanuts (optional)
Image & source credits
AI-generated image.
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