Japanese-Inspired Tofu Tan Tan Men
with Udon Noodles, Bok Choy, Cabbage & Sriracha
- Soy
- Wheat
- Sesame
- Peanuts
The stars of this Japanese-style soup are the thick, chewy udon noodles that cook right in the broth (only one pot to clean!). It starts with ground beef and garlic seared in the pot, to which you'll add Szechuan paste, Sriracha, peanut butter, and soy sauce. Once you've added the noodles, just ladle it all out and finish with scallions and sesame seeds.
Ingredients
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 unit
Tofu
(Contains: Soy)
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 ounce
Udon Noodles
(Contains: Wheat)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Thinly slice scallions, separating whites from greens.
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes.
Transfer to a plate.
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Transfer to a plate.
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.
Taste and add as much remaining soy sauce as you like. Taste and season with salt and pepper if desired.
Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break noodles apart. Cook until tender, 1-2 minutes.
Divide broth and noodles between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
