Breastfeeding Friendly Vegan Zha Jiang Mian
Total time45 min
Prep time20 min
Cook time25 min
4.5(25)
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Learn more āIngredients
4 servings
For the sauce
- 14 oz firm tofu, drained and crumbled into small pieces
- 8 oz shiitake mushrooms, stems removed, caps finely diced
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp doubanjiang (fermented black bean paste)
- 2 tbsp tianmian sauce (sweet bean sauce)
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp sugar
- Ā¾ cup water
For the noodles
- 12 oz thick wheat noodles (such as udon or fresh-style thick chinese noodles)
- 1 tsp toasted sesame oil
For serving
- 1 medium cucumber, julienned or cut into thin matchsticks
- 4 radishes, thinly sliced
- 3 scallions, thinly sliced (green parts only)
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat.
- 2
Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the crumbled tofu and cook, stirring occasionally, until the pieces are lightly golden and any surface moisture has evaporated, about 5ā6 minutes.
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