Chinese•gourmet

Vegan Ants Climbing a Tree

Here's how to make a vegan and vegetarian version of a beloved Chinese dish—spicy Ants Climbing a Tree from Sichuan Province!

Ingredients

Quantities are shown as originally provided.

5.25 ounces dried mung bean vermicelli/glass noodles ((1.75 ounces/50g = 1 bundle))
2 tablespons neutral oil ((such as vegetable, canola, or avocado oil))
1 tablespoon ginger ((minced))
8 ounces firm tofu ((finely diced))
1 large clove garlic ((chopped))
1 tablespoon spicy bean sauce ((la doubanjiang))
2 cups Asian vegetable stock ((can substitute store-bought vegetable stock or water mixed with 1 teaspoon mushroom powder))
1 tablespoon unsalted chili oil
1 teaspoon sugar
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1/4 cup scallion ((chopped))

1
Soak the dried mung bean noodles in water for 10 minutes. You can do this while you prep your other ingredients. Drain and set aside.
2
Heat a wok over medium-high heat until it’s just starting to smoke. Reduce the heat to low, and add the oil and minced ginger. Cook the ginger for 30 seconds to 1 minute, watching it closely to prevent burning.
3
Increase the heat to high, and add the firm tofu. Quickly spread the tofu in a single layer in the wok, and let it brown. Do not disturb the tofu until it forms a crust and pulls away from the surface of the wok. Once golden brown on one side, stir-fry the tofu cubes until golden on most sides and infused with ginger flavor.
4
Add the garlic, and cook for 30 seconds. Next, clear a space in the center of the wok. Add the spicy bean sauce and fry it for another 30 seconds.
5
Add the stock (or water and mushroom powder), chili oil, sugar, light soy sauce, and dark soy sauce. Bring everything to a boil.
6
Once boiling, add the glass noodles and scallions. Stir everything together for 1-2 minutes. It will look soupy, but after a few minutes, the noodles should have mostly absorbed the liquid. Serve alone, or with steamed rice!