Dan Dan Mian — Sichuan Tofu and Sesame Noodles

Other Fast With Oil Published June 13, 2026

Dan dan noodles are Sichuan street food at its most addictive — chewy wheat noodles pooled in a slick of chili oil, black vinegar, and toasted sesame paste, crowned with crisp savory tofu crumbles that stand in for the traditional minced pork without a hint of compromise. The crumbles fry up dark and craggy, the sauce is numbing and nutty and sour all at once, and the whole bowl hits you with the deep ma-la tingle that makes Sichuan food impossible to stop eating. This is a fasting bowl with real heft: the tofu and sesame between them carry serious protein, and the noodles keep you full for hours.

On strict no-oil days, skip the chili-oil base and the tofu fry: dry-toast the tofu crumbles in a nonplatonic dry skillet until firm and browned, and build the sauce with chili flakes bloomed in hot noodle water plus extra black vinegar and soy. It loses some gloss but none of its fire.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 1 block (400g) firm tofu, pressed and crumbled into pea-sized bits
- 2 tablespoons vegetable oil (omit for strict days)
- 2 tablespoons soy sauce, divided
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon five-spice powder
- 400g (14 oz) fresh or dried wheat noodles
- 4 stalks baby bok choy or 2 cups spinach, blanched
- 3 scallions, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped

For the sauce (divide between 4 bowls):

- 3 tablespoons Chinese sesame paste (or tahini)
- 2 tablespoons chili crisp or chili oil (omit oil portion for strict days)
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan peppercorn
- 2 cloves garlic, finely grated
- 4-6 tablespoons hot noodle cooking water

METHOD

1. If using oil: heat oil in a wok or skillet over medium-high. Add the crumbled tofu and fry undisturbed for 3 minutes, then stir and continue frying until dark golden and crisp at the edges, about 8 minutes total. (For strict days: dry-toast the crumbles in a hot dry skillet, stirring often, until firm and browned, about 10 minutes.)

2. Add 1 tablespoon soy sauce, the Shaoxing wine, and five-spice to the tofu. Toss for 1 minute until the liquid evaporates and the crumbles look lacquered. Set aside.

3. Whisk together all the sauce ingredients except the noodle water. Divide among 4 deep bowls.

4. Bring a large pot of water to a boil. Cook the noodles according to the package. In the last minute, drop in the bok choy or spinach to blanch. Reserve a cup of the cooking water before draining.

5. Stir 1-2 tablespoons of hot noodle water into each bowl of sauce until it loosens into a pourable, glossy dressing.

6. Divide the noodles and greens among the bowls. Top each with the tofu crumbles, scallions, and chopped peanuts. Toss hard at the table so every strand picks up the sauce.

NOTES

- For strict no-oil days: use the dry-toast method in step 1 and replace the chili crisp with chili flakes bloomed in 2 tablespoons of hot noodle water. Lean harder on black vinegar and Sichuan pepper for punch.
- Sesame paste separates in the jar — stir it well before measuring. Tahini works but is milder; add a pinch more sugar to balance.
- No Sichuan peppercorn? The dish is still excellent, just not numbing. A little extra chili and a squeeze of lime keep it lively.
- Soy curls or rehydrated TVP can replace the tofu crumbles for an even meatier texture and more protein.