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Dan Dan Noodles

Spicy, creamy Dan Dan Noodles with crispy tofu and tender bok choy deliver bold flavor in a satisfying plant-based bowl!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Noodles
Cuisine: Chinese Inspired
Keyword: Chinese Inspired, Noodles, Spicy, Tofu
Servings: 4

Equipment

  • Mixing Bowl
  • Medium to Large Skillet
  • Medium to Large Pot

Ingredients

Sauce

  • ¼ cup Tahini Make sure it is well mixed before using
  • 2 tbsp Soy Sauce
  • 2 tbsp Sichuanese Chile Crisp
  • 2 to 3 tbsp Brown Sugar
  • ½ tsp Chinkiang (Chinese Black Vinegar)
  • ¼ cup Boiling Water Can use water before you add noodles

Tofu

  • 2 tbsp Avocado or Vegtable Oil Divided
  • ½ cup Capers Minced
  • 2 cloves Garlic Minced
  • 16 oz Extra Firm Tofu Drained and crumbled
  • 1 tbsp Rice Wine
  • 1 tbsp Soy Sauce
  • 2 tsp Hoisin

Noodles

  • 12 oz Chinese Wheat Noodles or Lo Mein Noodles
  • 8 to 10 Bok Choy

For Serving

  • Extra Chili Oil
  • Green Onions
  • Roasted Peanuts

Instructions

Sauce

  • Mix the sesame paste, soy sauce, sesame oil, chile crisp, brown sugar, and vinegar in a large bowl. The mixture will be thick. Taste and add more chile oil or brown sugar, or other seasonings, to your liking.

Tofu

  • Place your skillet over high heat and add 1 tbsp of oil to the pan. Add in the capers, cooking for 1 minute, or until fragrant. Remove about half of the capers and add them to the sauce mix.
  • Add in the other tbsp of oil to your pan and add in your garlic and mix until fragrant, about 30 seconds, and add in your crumbled tofu. Smash the tofu into the veggies, breaking the tofu into tiny bites. Once the tofu has started to brown or turn golden in color, add in the wine, soy sauce, and hoisin. Stir until incorporated and lower the heat to low.

Noodles

  • Fill a medium pot with water and place it on the stove to boil. Once your water is boiling, take ¼ cup of the boiling water and whisk it into your sauce, and set it aside.
  • Add the noodles to the pot of boiling water, and cook according to the package's instructions.
  • Add the bok choy and cook until bright green, about 1 minute longer. Drain the noodles and bok choy. Run them under hot tap water to rinse excess starch off the noodles.
  • Place the noodles in a bowl and toss with the sauce, then add in your bok choy, and sprinkle the tofu mixture over the top, and top off your noodles with extra chili oil, peanuts, and or green onions, and enjoy!
  • Storage Instructions: Store leftover Dan Dan Noodles in an airtight container in the refrigerator for up to 3 days. Keep the tofu and bok choy mixed in to maintain flavor, or store separately if you prefer firmer textures.
  • Reheating Instructions: Reheat gently on the stovetop or in the microwave, adding a splash of water or plant-based milk and stirring well to loosen the sauce and restore its creamy consistency.