Tofu Dan Dan Style Noodles

Tue, 21 April 2026

Serves 2 medium bowls

Prep 5 min Cook 20-25min

These are so tasty and packed with flavour and are usually made with pork mincemeat. I decided to try this out with using broken up firm tofu instead and it was a success and using spaghetti noodles which is a frequently used ingredient in Hong Kong.

Equipment

Chopping board/knives

Measuring spoons/scales

Wok/frying pan

Wooden spoon

ladle

Ingredients

100g spaghetti boiled to al dente (approx. 150ml of the pasta cooking water)

1 tbsp veg oil

1 tsp minced garlic

1/2 tsp five spice

1/2 tbsp Chilli oil

1 tsp hoisin sauce

1 tsp Shaoxing wine

2xtsp dark soy sauce

1 tsp sesame oil

1 tbsp tahini paste

1 tsp sugar

Good pinch of fine sea salt and ground white pepper

200-250g medium/firm tofu broken down into mince

Spring onions and toasted peanuts for garnishing.

Method

1. Boil your spaghetti accordingly to the packaging instructions and strain and leave about 1 cup of pasta water.

2. While the pasta is cooking – make the tofu sauce.

3. In a wok, add 1 tbsp of veg oil, and on high heat add the garlic and five spice and fry until fragrant – 30- 60 seconds.

4. Then add in the hoisin sauce, Shaoxing wine, dark soy sauce, sesame oil, tahini paste, sugar, salt and pepper and simmer for a couple of minutes. Put in the tofu and break it up further with a wooden spoon. Then to thin it out with a ladle of pasta water and simmer again for about 3-5 minutes. Taste and adjust for seasoning. Then toss the hot cooked spaghetti through the sauce, until they are fully covered.

5. To serve, garnish with the peanuts and spring onions