Vegan Dan Dan Noodles
Elevate your dinner game with this irresistible Vegan Dan Dan Noodles recipe—an authentic, plant-based take on the classic Sichuan dish. Featuring crumbled, spiced tofu as a savory protein-packed topping, this recipe is brimming with bold flavors, thanks to aromatic Sichuan peppercorns, creamy peanut butter, and a zesty blend of chili oil and soy sauce. A medley of bok choy and mung bean sprouts adds vibrant crunch, while chewy noodles soak up the rich, umami-packed sauce. Ready in under 45 minutes, this colorful and satisfying dish is perfect for weeknight dinners or a flavorful meal prep option. Serve it up garnished with fresh green onions for a restaurant-quality experience at home. Vegan, quick, and utterly delicious—this is your new go-to noodle dish!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons chili oil
- 2 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon Sichuan peppercorns
- 4 cloves garlic
- 1 inch piece ginger
- 3 stalks green onions
- 1 cup mung bean sprouts
- 2 cups bok choy
- 8 ounces noodles (rice or wheat, ensure vegan)
- 1 cup water
- 1 teaspoon salt
Instructions
Prepare the tofu by draining and pressing it to remove excess moisture, then crumble into a bowl.
Heat a non-stick skillet over medium heat and add the crumbled tofu. Stir occasionally for 5-7 minutes until it begins to brown.
Add 1 tablespoon of soy sauce, the sesame oil, and the five-spice powder to the tofu. Mix well and cook for another 2-3 minutes. Remove from heat and set aside.
In a small mixing bowl, combine the chili oil, peanut butter, rice vinegar, and remaining soy sauce. Whisk together until smooth.
Crush the Sichuan peppercorns using a mortar and pestle or spice grinder.
Mince the garlic and ginger, and thinly slice the green onions. Set aside a handful of green onion slices for garnish.
Cook the noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
In the same skillet used for the tofu, add a tablespoon of water. Sauté the minced garlic and ginger for about 1 minute until fragrant.
Add the bok choy, mung bean sprouts, and salt to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
Combine the cooked noodles with the sautéed vegetables in the skillet. Pour the prepared sauce over the noodles and toss until evenly coated.
Divide the noodle mixture into bowls and top with the seasoned tofu crumbles.
Sprinkle the reserved green onions and crushed Sichuan peppercorns over the top for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 13.5 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1702 mg | 131% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
