Zha Jiang Mian (Vegan)

Sauce

• 1 tbsp dark soy sauce (15ml)
• ¼ cup shaoxing wine (60ml)
• 1/2 ml cup shiitake mushroom soaking water (120ml)
• 1/3 cup water (80ml)
• 3 tbsp ground bean sauce (45g)
• 2-3 tbsp sweet bean sauce, to taste (30-45g)
• 1 tbsp chili bean sauce, to taste (15g)

Mince

• 5-6 dried shiitake mushrooms (100g, after soaked weight)
• 4 oz firm tofu (110g)
• ¼ cup walnuts (32g)
• 1 tbsp ginger (15g)
• 2 garlic cloves (6g)

Other

• 1 small onion, chopped or scallion bottoms (40g)
• 2 tsp cane sugar (8g)
• ¼ tsp salt, to taste
• ¼  tsp pepper, to taste

To serve

• Noodles
• Cucumber
• Carrots
• Bok choy
• Scallions or cilantro
• Sesame seeds

1. 1

   Add all sauce ingredients to a bowl and whisk to combine.

2. 2

   Add the shiitake mushrooms, walnuts, ginger and garlic to a food processor and pulse blend until

3. 3

   To a food processor, add the mushrooms, walnuts, ginger and garlic and process. Add in tofu and pulse until chopped into small bits (but not a paste).Add in the tofu and pulse blend a few times just until crumbly.

4. 4

   Add peanut oil to a wok or large pan and cook the tofu mixture until it begins to look dry over medium high heat. Add in the sauce over low heat, stirring continuously for 8 minutes. Add in the chopped onions and fry until cooked but still crisp (about 4 minutes). Add sugar, salt and pepper to taste.  If the pan gets too dry at any point, add in 1/4 cup fo water. Remove from heat.

5. 5

   Serve over noodles and top with cucumbers, scallions and sesame seeds. Enjoy!