Dan Dan Noodles with Tofu
For the Sauce
1 Tbsp peanut oil4 Tbsp ya cai (preserved mustard greens) or tianjin (preserved cabbage)3-4 green onions1 1/2 Tbsp light soy sauce1/2 Tbsp dark soy sauce4-5 Dried Chinese Chiles, depending on heat preference1 1/2 Tsp Chianking vinegar (black Chinese vinegar)1 Tsp Sichuan pepper
For the ToppingSplash peanut oil1/2 lb tofu 1 large handful mustard greens, washed and dried1 Tbsp Shaoxing rice wine2 Tsp light soy saucesalt to taste
8 oz dried Chinese Noodles
1. Drain and press the tofu to remove some of the water. Chop coarsely and set aside.
2. Toast the chilies and the sichuan pepper in a hot dry pan until fragrant. Set aside the pepper to cool.
3. Add water to the pan and simmer the chilies until they soften enough to chop. Set aside to cool and chop finely, being careful to thoroughly wash the knife, cutting board and your hands before reuse.
4. In a large wok over med-high heat, warm the oil. Add the pickled vegetables and stir-fry until hot and fragrant. Set aside.
5. Add another tablespoon of oil and when it is hot, add the tofu. When the tofu begins to crisp, add the shaoxing wine, soy sauce and salt. When cooked through, turn off the heat. Add the greens and set aside, allowing them to wilt over the tofu, stirring occasionally.
6. Grind the sichuan pepper in a mortar and pestle or spice grinder, and thinly slice the green onions.
7. Combine all of the sauce ingredients in a large bowl. Cook the noodles according to the instructions on the package. When the noodles are cooked and drained, add them to the bowl with the sauce. Top with the tofu and vegetable mixture, and stir gently just before serving to combine.
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