Tofu Walnut Dan Dan Noodles
A vegan version of the classic dan dan noodles. Crumbled tofu, chopped walnuts
Make Sauce
01
| ⅓ cup | tamari or soy sauce |
| 3 Tbsp. | rice vinegar |
| 3 Tbsp. | peanut butter or tahini, almond butter |
| 2 Tbsp. | olive oil |
| 2 Tbsp. | water |
| 1 Tbsp. | maple syrup or honey, sugar |
| 2 tsp. | chili paste sambal oelek or sriracha |
| 1 tsp. | sesame oil |
| ¼ tsp. | cinnamon, ground |
Whisk ingredients together until well combined.
Prepare Ingredients
02
| 1 package | firm tofu |
| 1 cup | walnuts |
| ½ medium | bell pepper red, yellow or orange |
| 1 small | zucchini |
| 1 medium | carrot |
| 2 clove | garlic |
| 1 inch | ginger |
| 3 lb. | bok choy |
Crumble tofu into into small pieces. Finely chop walnuts or pulse in food processor until small and crumbly. Thinly slice bell pepper. Slice zucchini in half lengthwise then thinly cut on an angle into 1/8-1/4” slices. Grate carrots. Mince garlic and ginger. Thinly slice bok choy.
Cook Noodles
03
| ¼ lb. | rice noodles |
Bring a medium or large pot of water to a boil. Add noodles, stirring often to prevent sticking until cooked through, about 4-6 minutes. Drain noodles and rinse under cold water.
Cook Dan Dan
04
| 1 Tbsp. | coconut oil |
Heat oil in a large pan over medium heat. Add garlic and ginger, cook until softened and fragrant, about 30 seconds.
Add tofu and walnuts cook until starting to brown stirring often, about 7 minutes.
Stir in bell pepper, carrot and zucchini, cook 3 minutes, until slightly softened.
Stir in bok choy and and sauce. Cook until wilted, 2 minutes.
Add noodles to pan. Remove from heat.
Serve
05
| 3 | green onion |
| 1 cup | cilantro |
| ¼ cup | roasted peanuts |
| ½ | lime |
Thinly slice green onions. Roughly chop cilantro.
Serve topped with peanuts, green onions, cilantro and a fresh squeeze of lime juice.