From the archive · Originally published 26 April 2022. Seasonal dishes, events, prices and opening hours refer to that time. Please contact the restaurant for current information.
Shanghai has been put on pause. The streets are almost empty, even the usually crowded East Nanjing Road pedestrian street. While we cannot go out, community food deliveries are helping us manage everyday life.
Today, we are using those supplies to make tofu noodles with dan dan sauce. You will need silken tofu, garlic, carrot, ginger, sesame paste and noodles.
1. Mix half a spoonful of doubanjiang, half a spoonful of fermented black bean sauce, one spoonful of oyster sauce, one spoonful of soy sauce, a little sesame oil and a little sugar. The source calls this a plant-based recipe but does not specify the oyster sauce; choose a plant-based version if cooking vegan. 2. Thin one spoonful of sesame paste with water. 3. Finely chop the garlic, carrot and ginger. 4. Cook the tofu in boiling water and lift it out. The original recipe suggests adding a little salt to soften the beany flavour. 5. Stir-fry the chopped vegetables, add the mixed sauce and sesame paste, and continue cooking. Add the cooked tofu and stir gently. 6. Cook and drain the noodles, then spoon the tofu and dan dan sauce over them.
A simple bowl is ready. Even while staying at home, let’s keep taking care of ourselves. We hope the pandemic will pass soon and we can meet again.
This post includes a video. The cover image and written story are included here; watch the full video in the original Xiaohongshu post.
Source: DULi on Xiaohongshu · View the original post ↗
Translated from the edited Chinese journal. Duplicate bilingual passages are combined for readability. Images are retained in their original published form.