WHAT YOU DO
Step 1. To make the dan dan oil, put everything in a saucepan and heat gently on a very low heat until the oil is just beginning to simmer. Turn off the heat, cover the pan with a lid and leave to stand for at least one hour, but preferably for up to 24 hours.
Step 2. Pass through a fine sieve (and, if necessary, a piece of kitchen paper) to get a clear oil. Discard the solids and store the oil. This keeps well for up to three months.
Step 3. Now make the sauce for the noodles. Whisk together the tahini, water, soy sauce and five-spice in a small pot over a low heat until emulsified, then slowly whisk in the dan dan oil, adding more water if required. Set aside.
Step 4. Fry the aubergine in oil until browned and almost fully cooked. Add the mushrooms, cabbage stalk and garlic, and cook for a few minutes more. Add the tofu and continue to cook until everything is nicely browned.
Step 5. Stir in the hoisin, Shaoxing cooking wine, soy sauce and five-spice, and cook for one minute, then remove the pan from the heat. Cook the noodles according to the packet instructions.
Step 6. To serve, place a spoonful of the tofu mix in a bowl. Add some warmed sauce, then the noodles, then some steamed greens and finally a little more sauce.
Recipe extracted from Paradiso by Denis Cotter, published by Nine Bean Rows. Photography by Ruth Calder-Potts
