Ingredients:

  • 200g Extra-firm tofu, pressed and crumbled
  • 100g Shiitake mushrooms, finely minced
  • 1 tbsp Dark soy sauce
  • 1 tsp Fresh ginger, grated
  • 2 cloves Garlic, minced
  • 1 tbsp Hoisin sauce
  • 3 tbsp Chinese sesame paste
  • 3 tbsp Chili oil with flakes
  • 2 tbsp Light soy sauce
  • 1 tbsp Black vinegar
  • 1 tsp Sichuan peppercorns, toasted and ground
  • 0.5 tsp Granulated sugar
  • 200g Dried wheat noodles
  • 2 cups Baby bok choy
  • 2 tbsp Roasted peanuts, crushed
  • 2 Scallions, thinly sliced
  • 1 tbsp Sui Mi Ya Cai (preserved mustard greens)

Instructions:

  1. Heat a splash of oil in your wok until it shimmers. Add the tofu and 100g minced shiitake mushrooms, cooking until the water evaporates and they begin to golden and sizzle.
  2. Stir in the 1 tsp ginger and 2 cloves minced garlic. Add the 1 tbsp dark soy sauce, 1 tbsp hoisin, and 1 tbsp Sui Mi Ya Cai. Cook 2 mins until the sauce is absorbed and the mixture looks dark and glossy. Set this aside.
  3. In each serving bowl, add 1.5 tbsp Chinese sesame paste, 1.5 tbsp chili oil, 1 tbsp light soy sauce, 0.5 tbsp black vinegar, 0.5 tsp sugar, and 0.5 tsp ground Sichuan peppercorns.
  4. Add 2 tablespoons of hot water (or noodle water) to each bowl. Whisk vigorously until the sauce turns a pale, velvety tan color.
  5. Cook 200g dried wheat noodles in boiling water according to package instructions (usually 4-6 minutes).
  6. During the last minute of noodle cooking, drop 2 cups of baby bok choy into the same pot until vibrant green and slightly wilted.
  7. Drain the noodles (keep a little water) and divide them into the bowls. Top with the warm tofu crumble, crushed peanuts, and scallions. Toss immediately at the table to coat every strand in that spicy, numbing gold.