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Prep
15m
Cook
15m
Total
30m
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
To make the sauce, add the silken tofu, tahini, soy sauce, sesame oil and garlic to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside.
For
2
M
I
For the Noodles
330
g
Silken tofu
1
tbsp
Tahini
Per Serving
Calories
664kcal
Fat
21g
Carbs
62g
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A
Agata Fidor
a month ago
Hello! Could you please be specific about sichuan pepper - when do you add it -to RAW meat or when it is almost fried? Also.. there is a need to add salt? Also I can see on the video that at the end you add black souce - it is not on the list, is it optional or..? Thank you :)
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Finn
a month ago
Hey! Thanks for flagging this, I've updated the method to include when to add the sichuan peppercorns. The sauce at the end is just a drizzle of chilli oil, totally optional and more for a little flare than anything! With the salt, it'll just be a case of tasting to see if you need any at each point. I held back from suggesting any as there are a lot of salty components in the recipe but once you've cooked the beef, give it a try and it might need a pinch of salt.
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H
Hannah
2 months ago
So good. I added some sautéed bok choy for extra veg. Also, huge game changer if you have the extra time: I broke the tofu into big chunks and boiled it in salted water for a few minutes to get rid of the bean-y tofu taste, then drained and blended with the rest of the sauce ingredients.
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Caroline
3 months ago
Omfg this was really good!!
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L
Lukas
3 months ago
Had to improvise and use Another Block of firm Tofu as a substitute for the beef, worked like a charm. Quite a versatile dish.
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