Ingredients with Measurements:
- 8 oz. dried wheat noodles
- 1 block of firm tofu, cut into small cubes
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 2 tbsp. chili bean paste
- 1 tbsp. soy sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. Chinese black vinegar
- 1 tbsp. sugar
- 1 cup vegetable broth
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 inch ginger, minced
- Salt, to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried wheat noodles and cook according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and stir-fry for 1 minute until fragrant.
3. Add the chili bean paste, soy sauce, dark soy sauce, Chinese black vinegar, and sugar. Stir-fry for 1-2 minutes until the sauce is well combined.
4. Add the cubed tofu, vegetable broth, green onions, garlic, and ginger. Stir-fry for 3-4 minutes until the tofu is heated through and the sauce has thickened slightly.
5. Add the cooked noodles to the wok or skillet and toss to coat with the sauce. Season with salt to taste.
6. Serve hot, garnished with additional green onions if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 58g
- Protein: 19g
- Fiber: 5g
Substitutions for ingredients:
- Dried wheat noodles can be substituted with any type of noodles such as rice noodles or egg noodles.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add sliced bell peppers, mushrooms, or bok choy for additional vegetables.
- Use ground pork or chicken instead of tofu for a meatier version.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the noodles from sticking to the bottom.
- Adjust the amount of chili bean paste according to your desired level of spiciness.
- For a milder version, remove the Sichuan peppercorns.
Storage instructions:
- Store any leftover noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the noodles in individual bowls and garnish with additional green onions and sesame seeds.
Garnishes:
- Green onions, sliced
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth to thin it out.
- If the noodles are too dry, add a splash of water or vegetable broth to the wok or skillet.
Food safety advice:
- Make sure the tofu is cooked through before serving.
Food history:
- Chongqing Spicy Tofu Noodles is a popular dish from the Sichuan province in China. It is known for its spicy and numbing flavor profile.
Flavor profiles:
- Spicy, numbing, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese