Ingredients with Measurements:
- 1 package of Mohnyin Tjin noodles (8 oz)
- 1 block of firm tofu (14 oz), cut into small cubes
- 8 oz of mushrooms (shiitake or cremini), sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the Mohnyin Tjin noodles according to the package instructions. Drain and set aside.
2. In a mixing bowl, whisk together the soy sauce, oyster sauce, sugar, and black pepper. Set aside.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds.
4. Add the tofu and mushrooms to the skillet and stir-fry for 3-4 minutes, until the tofu is lightly browned and the mushrooms are tender.
5. Pour the sauce mixture over the tofu and mushrooms, and stir to coat evenly.
6. Add 2 cups of water to the skillet and bring to a boil.
7. In a small bowl, mix the cornstarch and 2 tablespoons of water until smooth. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
8. Add the cooked Mohnyin Tjin noodles to the skillet and stir until heated through.
9. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 10g
Carbohydrates: 38g
Protein: 14g
Sodium: 750mg
Fiber: 3g
Sugar: 4g
Substitutions for ingredients:
- Mohnyin Tjin noodles can be substituted with any type of Asian noodles.
- Firm tofu can be substituted with chicken or shrimp.
- Shiitake or cremini mushrooms can be substituted with any type of mushrooms.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or bok choy to the stir-fry.
- Use different types of protein such as beef or pork.
- Add chili flakes or Sriracha for a spicy kick.
Tips and tricks:
- Make sure to drain the tofu well before cutting into cubes to prevent excess moisture.
- Stir-fry the tofu and mushrooms over high heat for a crispy texture.
- Adjust the amount of soy sauce and oyster sauce to your taste preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Pair with a side of steamed rice or a side salad.
Suggested side dishes:
- Steamed rice
- Side salad with ginger dressing
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tofu is sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure to cook the tofu and mushrooms to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mohnyin Tjin is a type of Burmese noodle made from rice flour. It is commonly used in stir-fry dishes in Myanmar.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a crispy texture from the stir-fried tofu and mushrooms.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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