Ingredients
n
360 g noodles
b
1 bunch broccolini, steamed until tender crisp
F
For the 'Meaty' tofu topping:
f
250 g firm tofu, pressed and crumbled
d
1 tbsp dark soy sauce
l
1 tbsp light soy sauce
S
1 tbsp Shaoxing wine (or mirin)
d
1 tsp doubanjiang
g
1 tsp ginger, finely minced
g
1 clove garlic, finely minced
b
1 tsp brown sugar
f
¼ tsp five spice
n
1 tbsp neutral oil
F
For the Spicy tahini sauce:
g
4 cloves garlic, grated
c
4 tbsp chili oil (plus extra to serve)
s
4 tbsp soy sauce
g
2 tsp ground Sichuan peppercorns
d
2 tbsp dark brown sugar
t
1 ½ tbsp tahini (or up to 2 if you want it creamier)
b
2 tsp black vinegar
A
3 A few tbsp hot noodle water to thin if needed
Directions
1
Steam the broccolini first and set aside.
b
1 bunch broccolini, steamed until tender crisp
2
Cook noodles according to package instructions. Drain and toss lightly with a touch of oil to prevent sticking.
n
360 g noodles
n
1 tbsp neutral oil
3
For the 'Meaty' tofu topping:
1
In a pan, heat oil over medium-high. Add crumbled tofu and fry until lightly browned and a bit crispy.
n
neutral oil
f
250 g firm tofu, pressed and crumbled
2
Add garlic, ginger and sauté another minute.
g
1 clove garlic, finely minced
g
1 tsp ginger, finely minced
3
Stir in dark soy sauce, light soy sauce, Shaoxing wine, doubanjiang, sugar, and five spice. Cook until fragrant and the liquid has mostly evaporated. The tofu should be deeply colored and savory.
d
1 tbsp dark soy sauce
l
1 tbsp light soy sauce
S
1 tbsp Shaoxing wine (or mirin)
d
1 tsp doubanjiang
b
1 tsp brown sugar
f
¼ tsp five spice
4
For the Spicy tahini sauce:
1
Whisk together chili oil, soy sauce, Sichuan pepper, sugar, tahini, black vinegar, and garlic until smooth. Add a bit of hot noodle water to loosen if thick.
c
4 tbsp chili oil (plus extra to serve)
s
4 tbsp soy sauce
g
2 tsp ground Sichuan peppercorns
d
2 tbsp dark brown sugar
t
1 ½ tbsp tahini (or up to 2 if you want it creamier)
b
2 tsp black vinegar
g
4 cloves garlic, grated
A
3 A few tbsp hot noodle water to thin if needed
2
Divide the sauce between bowls. Add noodles, toss to coat well, and top with the tofu mixture.
3
Serve with broccolini on the side (or pile it right on top), spring onions and drizzle extra chili oil to finish.
