Tofu Tahini Dan Dan Noodles Recipe | Yummly
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Tofu Tahini Dan Dan Noodles

SECONDS(17)
Jordan: "This was delicious. I just added more veg to the…" Read More
11Ingredients
15Minutes
530Calories
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Description

Tofu recipes are a dime a dozen, but unfortunately it takes some pretty mad tofu chops to get it to taste like anything. All too often, people are presented with a plate of tofu that leaves them yearning for meat and flavor. This dish will wipe away all your bean curd blues! We’ve amped up tofu with our spicy, dan dan noodles recipe. Creamy tahini, salty soy, sweet honey, and spicy sriracha coat the noodles. The firm tofu is cooked crispy and seasoned with the flavors of the Sichuan province of China. You too can love tofu!

Ingredients

US|METRIC
4 SERVINGS
  • 8 ounces Chinese egg noodles
  • 2 cups tofu (we used firm)
  • 2 tablespoons Sriracha
  • 2 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons Tahini
  • 2 whole scallions (just use the green part, but don't throw away the white part)
  • 2 garlic cloves
  • vegetable oil (staples)
  • ginger (optional)
  • peanuts (or cashews, optional)
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    Directions

    1. Place a medium pot over high heat. Add water and bring to a boil for the noodles. Next, place a pan or wok over very high heat and coat with vegetable oil. Crumble up your tofu and add it to the pan.
    2. In a large bowl, combine the sriracha, honey, 2 tablespoons of soy sauce, and tahini to make the dressing. Grab 2 tablespoons of your boiling water from the stove and add it to your dressing. Stir to combine. Thinly slice the scallions. Add half of them to the dressing and reserve the other half for garnish.
    3. Toss your egg noodles into the pot of boiling water and cook until tender, about 4 minutes.
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    NutritionView More

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    530Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories530Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat7g35%
    Trans Fat0g
    Cholesterol0mg0%
    Sodium1980mg83%
    Potassium410mg12%
    Protein20g39%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber3g12%
    Sugars13g26%
    Vitamin A4%
    Vitamin C4%
    Calcium50%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(17)

    Jordan a month ago
    This was delicious. I just added more veg to the recipe by stir frying some red bell pepper, shiitake mushrooms, and bok choy in the pan before adding crumbled tofu. The sauce is terrific.
    Elaine Fath 4 months ago
    turned out great! will be saving 🔥
    Andreea Petra 5 months ago
    It is such an amazing and delicious dish!! As I’m not a big fan of extremely spicy food, I went on and switched Sriracha with Sweet Chili and it turned out just perfect! I also went about and added grated ginger and crushed peanuts to give the dish some personality and texture. Although it didn’t take me just 15 minutes to cook it, it actually is a great recipe! I will surely try it out again!
    Maya McKinzie 5 months ago
    Soooo good! The sauce was a little spicy and salty for my tastes so I added a bit of ketchup and hoisin! My bf is a meat eater so I marinated thin sliced pork in the same sauce I made for the noodles, and then cooked in the wok for him to add over top of his!
    Shalyse 7 months ago
    this was good. not terribly difficult. couldn't figure out the garlic paste do i just used minced. would probably be elevated with some shredded veggies (like carrots... maybe some spinach or sweet peas?) will try with added veggies next time
    Blanks 8 months ago
    This was excellent I added the ginger and upped the garlic I also added broccoli and matchstick carrots. It was too spicy for my 10-year-old, though it was legit spicy! I also used Chinese egg noodle “nests” which have a really nice texture
    Paulina 8 months ago
    it was very tasty. reminds me of Thailand. ☺️
    Lori Wilson 10 months ago
    I love this recipie and the chef is awesome as well; straightforward and my best Asian dish to date. I made it with mostly buckwheat soba and a dash of crushed jarred ginger. Triple Yummly!
    Samantha H. a year ago
    great! I would make it again.
    Stru a year ago
    Baked the tofu to make it crispy. My presentation was terrible, but the overall recipe was delicious.
    :+) a year ago
    really good! didn’t fry the tofu long enough but it still turned out great.
    Elkin a year ago
    Good “base”. I added broccoli and shredded carrots which made it a meal.
    Birchmeier a year ago
    Tasty I'll do it again
    Marie W a year ago
    I made some substitute for tahini with peanut butter, and some sweet pepper as well as spaghetti sauce. It was very good.
    Vera a year ago
    Super!!!i added fresh ginger
    Joy M. 2 years ago
    Love this recipe. Would make it again
    LaRose 2 years ago
    i doubled down on the honey and left out the nuts because i forgot them. i also substituted linguine because Trader Joes. it turned out really well, but could use some vegetables. 10/10 will make again probably once a week.

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