Quick & Spicy Tofu Dan Dan Noodles Recipe You’ll Love
These Tofu Dan Dan Noodles are a bold, spicy, and satisfying vegan twist on the Sichuan classic. Featuring chewy noodles, rich sesame-chili sauce, crispy tofu, and crunchy toppings, this dish is packed with umami and heat. Perfect for a quick weeknight meal that feels like a takeout treat—done healthier at home.
Ingredients
- Noodles & Veggies:
- ▢ 16 ounces fresh noodles Note 1
- ▢ 6 ounces fresh spinach
- For the Sauce:
- ▢ ¼ cup chili oil Note 2
- ▢ ¼ cup hot water
- ▢ 3 tablespoons Chinese sesame paste Note 3
- ▢ 3 tablespoons soy sauce
- ▢ 1 tablespoon organic brown sugar
- ▢ 2 garlic cloves minced
- ▢ ½ teaspoon Sichuan peppercorns ground
- ▢ ½ teaspoon Chinese five spice
- For the Tofu:
- ▢ 8 ounces super-firm tofu
- ▢ 2 tablespoons soy sauce
- ▢ 1 tablespoon hoisin sauce
- ▢ ½ teaspoon Chinese five spice
- ▢ 1 tablespoon peanut oil
- For Serving:
- ▢ ¼ cup roasted and salted peanuts chopped
- ▢ 2 scallions chopped
Instructions
- Cook the noodles and spinach: Bring a large pot of water to a boil. Add the noodles and cook according to the package directions. In the last 30 seconds of cook time, add the spinach. Drain both together in a colander.
- Prepare the sauce: In a small bowl, whisk together the chili oil, hot water, sesame paste, soy sauce, brown sugar, garlic, Sichuan peppercorns, and Chinese five spice. Taste and adjust seasonings if needed. If too thick, add a bit more hot water.
- Dice the tofu: Finely dice the tofu into ¼-inch or smaller cubes.
- Make tofu seasoning sauce: In a bowl, mix soy sauce, hoisin sauce, and Chinese five spice.
- Cook the tofu: Heat peanut oil in a nonstick skillet over medium heat. Add the tofu in a single layer and cook for about 8 minutes, flipping occasionally to brown all sides.
- Glaze the tofu: Pour the tofu seasoning sauce over the tofu. Stir to coat and cook for 1 more minute until the sauce is mostly absorbed. Transfer tofu to a plate.
- Assemble the bowls: Divide the prepared sauce into four bowls. Add the noodles and spinach on top and toss gently to coat.
- Top and serve: Add the crispy tofu over the noodles. Garnish with chopped peanuts and scallions. Serve immediately.
Notes
- Note 1: Any wheat-based fresh Asian noodles will work (e.g., lo mein, udon, or fresh ramen). Dried noodles can be substituted, adjusting cook time.
- Note 2: Use homemade or store-bought chili oil with flakes for depth. Adjust the quantity based on your spice preference.
- Note 3: Chinese sesame paste is richer and more bitter than tahini. You can substitute tahini in a pinch, but flavor will differ.