Spicy Dan Dan Noodles

• servings: 2
• total time: 30 minutes

Ingredients

8 oz (225 g) extra firm tofu

1 tbsp (15 ml) sesame oil

1 tbsp (15 ml) hoison sauce

1.5 tsp (8 ml) shaoxing wine or dry sherry

1 pinch of chinese 5 spice

1 tbsp (15 ml) soy sauce

5 oz (140 g) green leafy vegetables

5 oz (140 g) dried thin white wheat noodles or other wheat noodles

2 tsp (10 ml) neutral oil

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2 (30 ml) tbsp soy sauce

1 tbsp (16 g) chinese sesame paste

1 tsp sugar

1 pinch of chinese fice spice

1 tsp szechuan pepper

2 tbsp (30 ml) chili garlic oil

1 tbsp (15 ml) sesame oil

1 clove of garlic

2 tbsp (30 ml) hot water from noodles

Directions

Press the tofu for at least 10 minutes. Afterward, transfer tofu to a bowl and crumble with hands or fork.

Heat large skillet or wok over medium-high heat. Add the sesame oil. Once hot, add the crumbled tofu. Add hoison sauce, wine, five-spice powder, and soy sauce. Mix well and cook, stirring about 2 minutes, until tofu dries up and resembles minced meat, about 10 minutes.

While tofu cooks, bring medium sized pot of water to boil. Blanch vegtables for 3 to 4 minutes, or until cooled to desired doneness. Then remove the veggies from the water, rinse with cold water and set aside. Add noodles to the pot and cook until chewy according to package. Drain noodles from the water, reserving the water to for the sauce later. Then divide between two bowls and add add some oil to the noodels and mix to coat well. This is done to prevent sticking. Set aside.

While the noodles cook, prepare the sauce. In a large bowl, mix all the sauce ingredients together. Adjust seasoning based on taste. Divide between the two bowls.

Top noodels with minced tofu, blanched greens, and chopped peanut and scallions, if desired.