Tofu Dan Dan Noodles

🥘 Ingredients

• tofu 300 g, crumbled
• dark soy sauce ½ tbsp
• rice wine vinegar 1 tsp
• five spice powder 1 tsp
• sugar 1 tsp
• white pepper 1 tsp
• msg ¼ tsp, optional
• neutral oil 1 tbsp
• spring onion 1 stalk, white part only
• ginger 1 tbsp, minced
• garlic 3 cloves, chopped
• sesame paste 5 tbsp
• chilli crisp 2 tbsp
• sesame oil ½ tbsp
• light soy sauce ½ tbsp
• sugar 1 tsp
• black vinegar 1 tsp, optional
• noodle water 4 ½ tbsp
• noodles 150 g, uncooked
• broccolini 4 stalks, boiled
• spring onion greens 1 tbsp, chopped
• crushed peanuts 2 tbsp
• chili oil 1 tbsp

1. 1

   In a pan, crumble tofu and toss with dark soy sauce , rice wine vinegar , five spice powder , sugar , white pepper , and msg . Add neutral oil and mix in spring onion , ginger , and garlic and stir-fry until browned and fragrant, 6 minutes .
2. 2

   In a bowl, whisk together sesame paste , chilli crisp , sesame oil , light soy sauce , sugar , and black vinegar . Whisk in noodle water to loosen; set aside.
3. 3

   Meanwhile, cook noodles in salted water until al dente, then drain. Boil broccolini until tender, then drain.
4. 4

   In a large bowl, toss the drained noodles with the tofu and its sauce; add the broccoli and toss again. Garnish with spring onion greens and crushed peanuts . Drizzle chili oil over the top and serve.