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Dan Dan Tofoo

Dan Dan! No, that's not the sound of Alan Partridge shouting across a car park - it's the incredible aroma of Sichuan flavours sloshing around your bowl. We're talking málá, that iconic numbing heat from Sichuan peppercorns that vibrates at roughly 50Hz, tricking your brain into thinking your tongue is on a spin cycle. And right in the middle of that beautiful chaos? Our Tofoo, braised to absolute perfection in Toban Djan, ginger, and dark soy. Total lip-smacker.

  • Serves: 1 people
  • Prep: 20 mins
  • Cooking: 10 mins
Get started

Ingredients

  • 80g Naked Tofoo, finely diced

  • 3 tbsp Toban Djan (Chilli Bean Paste)

  • 1 tsp grated ginger & 1 tsp minced garlic

  • 1 tsp black vinegar & 1 tsp sugar

  • Dark soy sauce

  • 100g Cooked soba noodles

  • Crispy chilli oil & Sichuan peppercorns

  • Spring onions, sliced

  • Cornflour slurry (to thicken)

Get started

  1. Braise: Gently braise your diced Tofoo in the Toban Djan, ginger, garlic, vinegar, sugar, and dark soy. Stir in a splash of cornflour slurry to get it thick and glossy.
  2. Infuse the oil: Toast your Sichuan peppercorns lightly in a dry pan, crush them up, and mix them directly into your crispy chilli oil.
  3. Dress the noodles: Cook your soba noodles, drain, and toss them in sesame oil with a tiny splash of vinegar and sugar.
  4. Plate up: Nest your noodles in a warm bowl, spoon over the rich, braised Dan Dan Tofoo, and finish with plenty of spring onions and your buzzy peppercorn chilli oil.
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