Saucy Tofu Noodles with Cucumbers and Chili Crisp

Loosely inspired by Sichuan dan dan noodles, this saucy, spicy, satisfying, and meatless recipe starts with tofu that’s been torn into small crumbles, then seared hard on the stove. Don’t be afraid to go full Hulk on the tofu as you squeeze out every bit of water. You’re going to be obliterating it anyway, and getting out as much moisture as possible is critical to achieving the final ground-meat-like texture.

¼ cup soy sauce

1 Tbsp. light or dark brown sugar

1 Tbsp. tahini

1 Tbsp. toasted sesame oil

2 tsp. black (Chinkiang) vinegar or balsamic vinegar

1 Tbsp. store-bought chili crisp, plus more for serving

4 Persian cucumbers, thinly sliced into rounds

½ cup unseasoned rice vinegar

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

1 14-oz. block extra-firm tofu, drained

2 Tbsp. cornstarch

4 Tbsp. vegetable oil, divided

8 oz. shiitake mushrooms, finely chopped

1 shallot, finely chopped

1 1" piece ginger, peeled, finely chopped

2 garlic cloves, finely chopped

10 oz. fresh ramen or dried wheat noodles

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer