[NO BGM] How to Make Real Sichuan Dan Dan Noodles |Bold Spicy and Comforting100% Vegan【Rice Killer】

Dan Dan noodles — bold, spicy, and comforting — are a classic from Sichuan China. In this vegan version, tofu steps in for the meat, bringing the same rich flavor and satisfying texture.
A simple dish, yet so deeply addictive. This is plant-based comfort food at its best.
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【Vegan "Meat" Topping】
(*Serves 4*)

1 block firm tofu (300g)
3 tsp dark soy sauce
1 tsp light soy sauce
1 tsp sugar
1 tsp ground Sichuan pepper
50g ya cai (fermented mustard stems)
1 tsp green Sichuan peppercorns (májiāo) for that signature numbing sensation
2 tsp minced scallions
2–3 tbsp oil

【Dan Dan Sauce (Per Bowl)】

1 tbsp light soy sauce
1.5 tsp Chinese black vinegar
1 tsp sugar
1 tsp Sichuan pepper oil
2 tsp Chinese sesame paste (or tahini)
1 tsp toasted sesame oil
1 tbsp chili oil
½ tsp ground Sichuan pepper
½ tsp minced garlic
Salt to taste (about 1 tsp)
⅓ cup of noodle water



🌿【Other Ingredients】

~100g thin dry noodles per serving
Crushed roasted peanuts
Toasted sesame seeds
Chopped scallions or cilantro
3 tbsp noodle cooking water or unsweetened plant milk
Your favorite leafy greens (for blanching)


👩‍🍳【Instructions】

1.Prepare the tofu: Press out excess moisture from the tofu, then mash it with a fork.
2. Infuse the oil: In a pan, heat oil over low heat and sauté the green Sichuan peppercorns until fragrant. Remove the peppercorns and set aside.
3. Pan-fry tofu: Raise to medium heat, add the crumbled tofu. Let it sit undisturbed for 2–3 minutes until golden and crispy on the bottom. Flip, then add all the seasoning ingredients for the vegan “meat.” Stir to mix thoroughly until it takes on a ground-meat-like texture.
4. Add ya cai: Once tofu is fairly dry, stir in the ya cai and sauté until fragrant. Add a bit more oil if needed—this improves both flavor and texture.
5. Make the sauce: Mix sesame paste with sesame oil first until smooth, then add the rest of the sauce ingredients. Stir well and set aside.
6. Prep toppings: Crush the roasted peanuts, chop scallions or cilantro, and crush the sautéed green peppercorns from earlier.
7. Cook the noodles: Boil the noodles (I prefer them slightly al dente). While boiling, quickly blanch some greens.
8. Assemble: Add cooked noodles to the sauce bowl. Top with a generous spoonful of tofu-ya cai topping, crushed peanuts, green peppercorn dust, blanched greens, and a sprinkle of chopped herbs and sesame seeds.
Enjoy!

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【素肉末】
（可以用做4碗面）
1盒老豆腐300g
3茶匙老抽
1茶匙生抽
1茶匙糖
1茶匙花椒粉
40g芽菜
1茶匙麻椒
2茶匙葱末
2～3大勺油

【碗汁】

1大勺生抽
1.5茶匙醋
1茶匙糖
1茶匙花椒油（如果用了炸花椒就可以跳过）
2茶匙芝麻酱
1茶匙芝麻油
1大茶匙辣椒油
半茶匙花椒粉
半茶匙蒜蓉
1茶匙盐调味

【其他】
1人份细干面条约100g
花生碎
熟芝麻
葱花或者香菜
3大勺面汤或无糖植物奶
个人喜欢的青菜

【步骤】
1. 豆腐挤掉多余水分，用叉子碾碎
2. 起锅烧油，小火，加入麻椒煸出香味后将麻椒盛出备用
3. 中火，下入豆腐碎，先不要翻动，煎2～3分钟后底部变焦黄再翻面，加入【素肉末】中的调味料翻炒均匀，即可形成与肉末相似的质地
4. 待豆腐碎水分煸干，下入芽菜继续煸炒出香味即可，必要时可以适量补一些油，油润的口感更好
5. 调碗汁，将芝麻酱和芝麻油混合后拌匀，再加入其他调味料拌匀备用
6. 烤过的花生切碎，切葱花或香菜碎，刚才煸过的青花椒压碎成末，备用
7. 煮面（我喜欢稍硬一些），同时烫熟一些青菜
8. 组装，将面条加入碗汁中，撒上一大勺素肉末芽菜碎臊子，花生碎，麻椒碎，青菜，点缀少许葱花/香菜碎和芝麻

开动！

tips：
1 如果在炒素肉末的时候已经使用了青花椒炸油，碗汁中就可以不用加花椒油了，除非你像我一样喜欢麻辣口味
2 煮面是，水第一次沸腾后加入半杯到一杯冷水，再沸腾后煮熟。这样“两开法”是中国人常用的煮面方法。比从头到尾一次沸腾煮的面更有嚼劲
3 担担面是比干拌面稍微湿润一些的半干半面，不同于汤面所以不需要加太多面汤或植物奶，以免稀释它强烈的麻辣川味
4 做好的素肉末可以在冰箱中保存2天，也可以作为tacos或pasta的配料，尽快吃完比较好（很好吃啊，一不小心就都吃光啦）