Seed Oil Free Vegan Zha Jiang Mian

Total time45 min

Prep time20 min

Cook time25 min

4.5

(25)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!