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Tantanmen featuring pan-fried tofu, seared enoki mushrooms, a jammy-ish egg, sca…

Tantanmen featuring pan-fried tofu, seared enoki mushrooms, a jammy-ish egg, scallion, and homemade chili oil. I referenced @hettymckinnon’s recipe, and her broth is vegan-friendly, creamy, tangy, savory, nutty and just full of flavor. Omit the egg in this dish if you want to keep things completely vegan.

Tantanmen is a Japanese version of dan dan noodles, a classic spicy Sichuan noodle dish. Both utilize toasted sesame paste to lend a nutty flavor to the dish.

Hetty’s recipe suggests incorporating either soy or oat milk into the vegetable-kelp broth. I used unsweetened Asian soy milk 豆漿 which is just soybeans and water without any additives and gums–and it’s creamier than some boxed varieties. You can find it from the refrigerated section next to the tofu at HMart.

Find Hetty’s recipe ‘Vegan Tantanmen with Pan-Fried Tofu’ on @nytcooking 🍜

I also made a non-vegetarian version of this tantanmen using chicken broth, Asian soy milk, and seasoned it with fish sauce. Instead of using regular Chinese sesame paste that’s made of toasted white sesame seeds, I used black sesame paste instead, which transformed everything into an interesting gray broth 😅. It was still delicious, with a more sweet-nutty fragrance and flavor.