Zha Jiang Mian (Vegan)





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


  • 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. Add all sauce ingredients to a bowl and whisk to combine.
  2. Add the shiitake mushrooms, walnuts, ginger and garlic to a food processor and pulse blend until 
  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. 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. Serve over noodles and top with cucumbers, scallions and sesame seeds. Enjoy!