Vegetarian Vegan Zha Jiang Mian

Total time45 min

Prep time20 min

Cook time25 min

This bowl of noodles is a savory, deeply umami take on the classic braised sauce dish, built entirely from tofu and finely diced shiitake mushrooms that turn golden and edge-browned before soaking up a rich, dark bean-based sauce. Garlic and ginger get bloomed right in the pan, and the sauce simmers down with sugar and a touch of sesame oil until it's glossy and thick enough to cling to every strand of noodle. Thick, chewy wheat noodles get tossed in sesame oil so they stay slick and separate, then get piled high and topped with crisp cucumber matchsticks, thinly sliced radish, and scallions for crunch and freshness against the deep, savory sauce. It's the kind of meal that feels indulgent and comforting but comes together with plant-based staples from start to finish, making it an easy, satisfying pick for a vegetarian table. Toasted sesame seeds scattered over the top add one more layer of nutty crunch before serving.

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Ingredients

4 servings

For the sauce

14 oz firm tofu, drained and crumbled into small pieces
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
8 oz shiitake mushrooms, stems removed, caps finely diced
2 tbsp neutral oil (such as canola oil 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
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.

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