Vegan Ants Climbing a Tree

Name: Vegan Ants Climbing a Tree
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 5.25 ounces dried mung bean vermicelli/glass noodles; 2 tablespons neutral oil; 1 tablespoon ginger; 8 ounces firm tofu; 1 large clove garlic; 1 tablespoon spicy bean sauce; 2 cups Asian vegetable stock; 1 tablespoon unsalted chili oil; 1 teaspoon sugar; 2 teaspoons light soy sauce; 1 teaspoon dark soy sauce; 1/4 cup scallion

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
235 kcal
Course
Main Course
Cuisine
Chinese

Vegan Ants Climbing a Tree

Vanessa Yu

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

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Ingredients

Servings

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 (optional, to taste; if all you have is chili crisp or a store-bought chili oil, taste often to monitor salt levels)
1 teaspoon sugar
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1/4 cup scallion (chopped)

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Instructions

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.
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.
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.
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.
Add the stock (or water and mushroom powder), chili oil, sugar, light soy sauce, and dark soy sauce. Bring everything to a boil.
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!

Nutrition Information

Show Details

Calories 235kcal (12%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.003g Sodium 729mg (30%) Potassium 41mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 313IU (6%) Vitamin C 1mg (1%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 235 kcal

% Daily Value*

Calories	235kcal	12%
Carbohydrates	38g	13%
Protein	6g	12%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.003g	0%
Sodium	729mg	30%
Potassium	41mg	1%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	313IU	6%
Vitamin C	1mg	1%
Calcium	87mg	9%
Iron	2mg	11%