VEGAN TANTANMEN WITH PAN-FRIED TOFU
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
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Nyatusah Bless
b_nyatusah52@gmail.comThis recipe looks delicious! I can't wait to try it.
Koly begum
begum@gmail.comI followed the recipe exactly, but my tantanmen didn't turn out as good as I expected. I think I might have overcooked the tofu.
Rashod Hayes
hrashod8@hotmail.comThis recipe was a bit too bland for my taste. I had to add some extra spices to give it some flavor.
Sleekcheek Wardrobes
wardrobes.sleekcheek@yahoo.comI'm always looking for new vegan recipes, and this one did not disappoint. It's a delicious and easy-to-make meal.
Rachit Chhetri
rachit.chhetri93@hotmail.comThis recipe is a must-try for any vegan. It's packed with flavor and the tofu is cooked perfectly.
Wickus Steyn
steyn57@yahoo.comThe flavors in this dish are amazing! I highly recommend it.
Davy Seekoei
seekoeidavy@yahoo.comThis was so good! I'll definitely be making it again.
april yang
yangapril36@gmail.comI love the creamy broth and the crispy tofu in this dish. It's the perfect comfort food for a cold day.
Tannisha-Leigh Osbourne
to@hotmail.comThis recipe is a keeper! It's easy to make and always a hit with my family.
Tamara “Twizzler” Hancock
hancock@yahoo.comThe broth was a bit too spicy for me, but I was able to tone it down by adding some extra coconut milk. Overall, it was a good recipe and I'll definitely make it again.
David Vela
v_d@gmail.comThis was my first time making tantanmen, and it turned out great! The instructions were easy to follow and the end result was a delicious and satisfying meal.
Md,shamim Khan
k@yahoo.comI'm not vegan, but I love this recipe! The broth is so flavorful and the tofu is crispy and delicious. I've made it several times now and it's always a hit with my friends and family.
Jeremy Armstrong1127
a-j@hotmail.comThis vegan tantanmen was a flavor explosion! The broth was rich and creamy, with a perfect balance of spice and tang. The pan-fried tofu was crispy on the outside and tender on the inside, and the noodles were cooked perfectly. I added a few extra ve