Ingredients with Measurements:
- 1 pack of Luosifen noodles (500g)
- 1 block of firm tofu (300g), cut into small cubes
- 200g of mushrooms (shiitake or oyster), sliced
- 1 tablespoon of vegetable oil
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of doubanjiang (spicy bean paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of black vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 liter of water
- 2 scallions, chopped
- 1 red chili pepper, sliced
- Coriander leaves, chopped
Special equipment needed:
- Large pot
- Strainer
- Wok or frying pan
Step-by-step instructions:
1. Rinse the Luosifen noodles under cold water and set aside.
2. In a large pot, bring 1 liter of water to a boil. Add the Luosifen noodles and cook for 3-5 minutes until tender. Drain and set aside.
3. In a wok or frying pan, heat the vegetable oil over medium-high heat. Add the garlic and ginger and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced mushrooms and stir-fry for 2-3 minutes until they are cooked through.
5. Add the cubed tofu and stir-fry for another 2-3 minutes until lightly browned.
6. Add the doubanjiang, soy sauce, black vinegar, sugar, and salt. Stir-fry for 1-2 minutes until well combined.
7. Add the cooked Luosifen noodles to the wok and stir-fry for 1-2 minutes until heated through.
8. Divide the Luosifen with tofu and mushrooms into bowls.
9. Garnish with chopped scallions, sliced red chili pepper, and coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 48g
Dietary fiber: 4g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- Luosifen noodles can be substituted with rice noodles or udon noodles.
- Firm tofu can be substituted with silken tofu or tempeh.
- Shiitake or oyster mushrooms can be substituted with any type of mushrooms.
Variations:
- Add sliced carrots, bell peppers, or bok choy for extra vegetables.
- Use chicken or beef instead of tofu for a meaty version.
- Add a boiled egg or some peanuts for extra protein.
Tips and tricks:
- Luosifen noodles can be found in Asian grocery stores or online.
- Luosifen is a spicy and sour noodle soup from the city of Liuzhou in southern China.
- Adjust the amount of doubanjiang and chili pepper according to your spice tolerance.
- Use a non-stick wok or frying pan to prevent sticking.
Storage instructions:
Store any leftover Luosifen with tofu and mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Luosifen with tofu and mushrooms in a microwave or on the stove until heated through.
Presentation ideas:
Serve the Luosifen with tofu and mushrooms in individual bowls and garnish with chopped scallions, sliced red chili pepper, and coriander leaves.
Garnishes:
Chopped scallions, sliced red chili pepper, and coriander leaves.
Pairings:
Serve the Luosifen with tofu and mushrooms with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the Luosifen with tofu and mushrooms with some steamed rice or a side of stir-fried vegetables.
Troubleshooting advice:
- If the Luosifen noodles are too chewy, cook them for a few more minutes until tender.
- If the Luosifen with tofu and mushrooms is too spicy, reduce the amount of doubanjiang and chili pepper.
Food safety advice:
Make sure to cook the Luosifen noodles and the tofu and mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
Luosifen is a popular street food in Liuzhou, Guangxi province, China. It is made with rice noodles, pickled bamboo shoots, peanuts, and a spicy and sour broth.
Flavor profiles:
Spicy, sour, umami, savory.
Serving suggestions:
Serve the Luosifen with tofu and mushrooms as a main dish for lunch or dinner.
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Region: Chinese