Tofu Sichuan Noodles

If you’re craving something spicy, make a bowl of these vegetarian tofu Sichuan noodles with plenty of mushrooms and chili oil.

I love spicy. Crave spicy. Every few weeks I whip up a batch of chile oil and drizzle it on just about everything and anything.

Sometimes, I simply heat up some oil and then pour the hot, sizzling, bubbly oil over a bowl of chile flakes. The hot oil gives the chile flakes a pleasing toasty flavor and, after a while, turns the oil a vibrant shade of red. Capsaicin, of course, a potent antioxidant found in chiles is responsible for its heat, red color, as well as many of chile’s health promoting properties.

Other times, my preparation of chile oil is a bit more elaborate, perhaps a few spices (a cinnamon stick, star anise, Sichuan peppercorns), cloves of garlic and ginger infused in the oil before it’s poured over the chile flakes. Regardless, it’s easy to prepare and highly addictive.

Given my love for heat, it’s not surprising that I have an assortment of chile flakes and powders on hand — milder Turkish Kirmizi chile pepper flakes; smoky, earthy Urfa Biber chile flakes; medium spicy roasted Burmese chile pepper flakes; fruity, minimally spicy Calabrian chile flakes; Korean chile flakes (Gochugaru, what you would use to make kimchi), to name a few. Typically we just think of chile flakes as, well, chile flakes, without considering that many types of chile peppers can be dried and made into flakes. I like a mild-to-moderate spicy chile for the oil. Something that imparts a bit of heat, but won’t scorch your tastebuds.

When it comes to Sichuan peppercorn, there are several types. There’s Chinese red and green Sichuan peppercorns. Also, Sansho Japanese prickly ash, which has a more pronounced citrus flavor than Chinese Sichuan peppercorns. All produce a mild cooling sensation that gives way to an effervescent, electric, tingling/numbing sensation due to the presence of a molecule known as hydroxy-alpha sanshoo. I purchased the Sichuan peppercorns from Kalusyan’s, NYC. Personally I like the green Sichuan peppercorns, which have a nice citrusy flavor, with a bit more of that mouth numbing zing. On a side note, ground Sichuan peppercorn mixed with salt makes for a nice all-purpose seasoning and alternative to black peppercorns.

As for today’s dish, the noodles are a vegetarian take on a Sichuan classic, dan dan noodles. But instead of the traditional pork topping, I was in the mood for a vegetarian version — a combination of maitake and tofu, seared in a skillet (or wok) with ginger, garlic, soy and rice wine.

Regarding the the sauce for these noodles, I combined some chile oil with toasted and ground Sichuan green peppercorns, tamari, tahini/sesame seed paste (this brand) and Chinese black vinegar. Black vinegar is one of those unique ingredients that really doesn’t have a substitute. It’s a bit malty, caramel-y, and maple syrup-y with just a hint of acidity. You can find it on amazon or at most Asian grocery stores. Like anything else, they vary in quality. Look for black vinegar free from additives, preservatives or colorings.

Took a trip to Philadelphia’s Chinatown neighborhood but couldn’t find fresh noodles, so I decided to whip up a batch of rye ramen-style noodles. I used this recipe from Food & Wine and cut the noodles on an Italian chitarra like this.

Click HERE for the Sichuan Chile Oil recipe.

Tofu Sichuan Noodles

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• Author: Linda Schneider
• Yield: 2 servings 1x

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Ingredients

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Sichuan Chile Oil (makes more than needed — keeps refrigerated for weeks):

• 1/2 cup neutral oil (such as sunflower or grapeseed)
• 3 tbsp mild-to-medium dried chile flakes (Korean gochugaru, Turkish kirmizi, or a mix)
• 1 cinnamon stick
• 2 whole star anise
• 1 tsp whole Sichuan peppercorns
• 2 garlic cloves, smashed
• 1 tsp fresh ginger, thinly sliced
• Pinch of salt

For the Noodles:

• 8-10 oz dried or fresh ramen-style noodles

For the Tofu-Mushroom:

• 1 tbsp neutral oil
• 4 oz (115 g) firm tofu, finely chopped
• 4 oz (115 g) maitake or other mushrooms, chopped
• 2-3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tsp Shaoxing rice wine (or sake or dry sherry)
• 2 tsp soy sauce or tamari
• Salt, to taste

For the Sauce:

• 1 tsp whole Sichuan peppercorns, toasted and ground
• 4 tbsp soy sauce or tamari
• 2 tsp Chinese black vinegar
• 2-4 tbsp Sichuan chile oil plus some flakes (adjust to desired heat)
• 2 tbsp tahini
• 1-2 tbsp reserved pasta cooking water, to loosen

Toppings:

• Thinly sliced scallions
• Roasted peanuts, roughly chopped
• Ground Sichuan peppercorns

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Instructions

Make the Sichuan Chile Oil

1. Combine the dried chile flakes and salt in a heatproof bowl. Set aside.
2. In a small saucepan over medium-low heat, warm the oil with the cinnamon stick, star anise, Sichuan peppercorns, smashed garlic, and ginger slices. Heat gently, stirring occasionally, until fragrant and the garlic just begins to turn golden, 5–8 minutes. Do not let it burn.
3. Remove the whole spices and garlic with a slotted spoon. Increase the heat briefly to medium-high until the oil is very hot (about 375°F / 190°C), then carefully pour it over the chile flakes. It will sizzle and bubble vigorously. Stir and let cool. The oil will turn a vibrant red. Store in a sealed jar at room temperature or refrigerate for up to a month.

Cook the Noodles

1. Bring a large pot of salted water to a boil. Cook the noodles until just al dente according to package directions. Reserve a cup of cooking water, then drain and transfer the noodles to a bowl of ice water to stop cooking. Drain again and set aside.

Cook the Tofu and Mushrooms

1. Heat a wok or large skillet over medium-high heat. Add the oil, then the tofu and mushrooms. Sauté, stirring occasionally, until nicely browned, 4–5 minutes.
2. Add the minced garlic and ginger (and a little more oil if needed) and sauté for 1 minute more. Add the rice wine and soy sauce and stir to combine. Season with salt to taste. Remove from heat.

Make the Sauce

1. In a bowl, whisk together the ground Sichuan peppercorns, soy sauce, black vinegar, chile oil, and tahini until smooth. Add 1–2 tablespoons of pasta cooking water and whisk to loosen to a pourable consistency.

Assemble

1. Spoon several tablespoons of sauce into the bottom of each serving bowl. Add the noodles on top, then spoon over the tofu-mushroom mixture.
2. Garnish with sliced scallions, chopped roasted peanuts, and a pinch of ground Sichuan peppercorns. Add more chile oil and sauce to taste. Serve immediately.

Notes

Chinese black vinegar is worth seeking out at an Asian grocery — it has a malty depth that no other vinegar replicates. For the chile oil, a mild-to-medium chile flake gives fragrant heat without scorching; use more oil or fewer flakes the first time and dial it up from there. The chile oil makes more than you need — drizzle it on eggs, rice, or anything else throughout the week.

• Category: Main

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