Serves 1
Directions
- 1Marinate the tofu and let it sit.
- 2Blanch some spinach, then remove it.
- 3Cook the noodles in the same water used for blanching spinach.
- 4Make the sauce in a large bowl while the noodles cook.
- 5Add the cooked noodles to the sauce.
- 6Cook mushrooms and onions in batches.
- 7Cook scallion, carrot, and pepper in batches.
- 8Scrape the tofu and add a little extra soy and some toasted Sichuan peppers.
- 9Combine the spinach, cooked veggies, tofu, and cilantro in the bowl with the noodles and sauce.
- 10Mix everything thoroughly.
- 11Serve with chili crisp and lime, or eat directly from the serving bowl.
Ingredients
- tofu
- spinach
- glass noodles
- sauce
- mushrooms
- onions
- scallion
- carrot
- pepper
- soy
- toasted Sichuan peppers
- cilantro
- chili crisp
- lime
Equipment
large bowl
Tips
- Cook veggies in batches to keep them fresh and prevent mushiness.
- Adding toasted Sichuan peppers is optional but encouraged.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m