Mustard Free Vegan Zha Jiang Mian

Total time45 min

Prep time20 min

Cook time25 min

4.5

(25)

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Ingredients

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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
¾ 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
Can be omitted
radishes
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 5–6 minutes.

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