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Dan Dan Tofu Noodles

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 tricks your brain into thinking your tongue is on a spin cycle.

  • 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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