20-MINUTE HIGH PROTEIN SILKEN TOFU DAN DAN NOODLES

I’m usually skeptical when it comes to "viral" recipes. But this Silken Tofu Dan Dan Noodles? 

I tried it the other day, and I’m officially obsessed. It’s ultra-velvety, high-protein, and surprisingly light. And the secret is to blend a block of silken tofu until it's smooth.

The best part? You don’t need to prepare a complicated sauce. We’ve already done the hard work for you. NOMMii Tingly Numbing Chili Oil Noodles are the perfect base for this recipe. All the spice and depth you need is right in the pack! 

Total time: 20 mins

Difficulty: Super Easy

Protein: ~70g protein per serving

🛒 INGREDIENTS

• 1 pack NOMMii Tingly Numbing Chili Oil Noodles
• A block of silken tofu (300 grams)
• 150 grams of minced pork (or king oyster mushroom if you are vegan)
• 1-2 stalks fresh scallions, separate the white and green part, roughly chopped
• 1 clove of garlic, finely diced
• salt, to taste

🍳 INSTRUCTIONS

• Blend the silken tofu until completely smooth and velvety. Set aside.
• In a pan over medium-low heat, sauté the ground pork with diced garlic and scallion whites. Pro-Tip: Wait until the water evaporates and the sizzling gets louder; this removes the "porky" odor and develops flavor.
• Stir in the Tingly Numbing Oil sauce pack. Add a splash of water and a pinch of salt to create a lush sauce. Let it simmer.
• Cook your noodles according to the package instructions while the sauce simmers.
• Place noodles in a bowl, pour over the blended silken tofu, and top with the savory pork sauce.
• Finish with white sesame seeds and scallion greens. 

IN THE MAKING

FUN FACT

Do I need to cook the Silken Tofu? 

NO, you do not need to cook it and you can absolutely eat silken tofu "raw"!

In fact, silken tofu is technically not even "raw" when you buy it. During the manufacturing process, the soy milk is boiled and then cooled with a coagulant, meaning the tofu is pre-cooked inside the package.