Ingredients
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6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
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6 teaspoons tahini
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1 ½ teaspoons reduced-sodium vegetable bouillon paste (see Tip)
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1 ½ teaspoons Chinese rice wine
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1 ½ teaspoons packed light brown sugar
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¾ teaspoon black vinegar (see Tip)
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3 cups shredded napa cabbage
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9 ounces extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups)
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¾ teaspoon Sichuan peppercorns, coarsely ground
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1 ½ cups cooked black or brown rice ramen noodles (see Tip)
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1 ½ teaspoons toasted sesame seeds
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3 cups very hot water, divided
Directions
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Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, 1/2 teaspoon each bouillon paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar. Top each with 1/2 teaspoon sesame seeds. Cover and refrigerate for up to 3 days.
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To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
