Tofu Dan Dan-style Noodles

Dan dan noodles originated from Sichuan, China, and were sold by street vendors carrying them on bamboo poles. ‘Dan dan’ references how the noodles are carried on these poles. While usually made with pork, this crumbled tofu (bean curd) version of dan dan noodles is so tasty and packed with flavour. I decided to try it out with spaghetti, which is a frequently used ingredient in Hong Kong, and it was a great success. Recipe adapted from Simply Speedy Chinese by Suzie Lee (Quadrille, £24) Photography by Uyen Luu.

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Ingredients

spaghetti 100 g
garlic cloves 1 tsp (chopped)
Chinese 5 spice ½ tsp
chilli oil ½ tbsp
hoisin sauce 1 tsp
Shaoxing rice wine 1 tsp
soy sauce 2 tsp
sesame oil 1 tsp
tahini 1 tbsp
sugar 1 tsp
firm tofu 250 g (crumbled)
spring onions 2 (sliced)
salted peanuts 2 tbsp

Method

Cook the spaghetti

Bring a saucepan of water to the boil and cook the spaghetti according to the package instructions until al dente, then drain, reserving a cup of the pasta cooking water.

Make the sauce

Finely chop the garlic cloves.
Meanwhile, heat a dash of vegetable oil in a wok or frying pan over a high heat and fry the garlic and Chinese 5 spice for 30–60 seconds until fragrant.
Add the chilli oil, hoisin sauce, Shaoxing rice wine, soy sauce, sesame oil, tahini, sugar and a pinch of salt and white pepper, and simmer for a couple of minutes.

Cook the tofu

Crumble the tofu into the pan and break it up further with a wooden spoon. Add a ladle of pasta water and simmer for 3–5 minutes, then taste and adjust the seasoning as needed.