298 calories per serving (1/2 of recipe); 17.7 g protein; 11.6 g fat; 28.1 g carbohydrate; 26.8 g net carbs; 430 mg sodium (with 50% reduced-sodium soy sauce; 697 mg with regular soy sauce); 75 mg cholesterol; 1.3 g fiber
1/2 momen firm tofu (180 g yakidofu broiled tofu in photo)
1 bundle (50 g) harusame mung bean vermicelli
2 green onions (42 g in photo)
1 taka no tsume red chili pepper (slices in photo)
1/2 tsp tobanjan chili bean paste
1 tbsp Shaoxing wine
1 tsp sugar
1 tsp kurozu brown rice vinegar
1 tbsp + 1 tsp soy sauce (50% reduced-sodium soy sauce in photo)
4 tbsp chicken stock
20-30 huajiao Sichuan peppercorns
1 tbsp oil (not in photo)
Soak mung bean vermicelli in water to rehydrate (30+ minutes; if in a hurry, soak in hot water for a few minutes or microwave in water for 1 minute or so).
Finely chop green onions.
Cut tofu into cubes.
Mix all ingredients for seasoning, except for 1 tsp of soy sauce.
In a pot, heat oil, and fry huajiao for a few minutes until fragrant.
Add green onions, and saute on medium heat.
When green onions start to cook, add taka no tsume, and continue sauteing.
Add bay shrimp, and stir.
Pour seasoning mixture, mix, and simmer until mung bean vermicelli absorbs the seasoning and liquid is almost gone, while stirring occasionally.
Taste, add remaining soy sauce as necessary (max. 1 tsp), stir, and cook until liquid is gone.
- Yakidofu broiled tofu is made of momendofu (firm tofu), and contains less water than momendofu. You do not have to drain excess water prior to cooking.
- Instead of cutting tofu into cubes, it can be crushed by hand as you add it to the pot.
- I use homemade chicken stock, which contains much less sodium than store-bought stock.
- The small amount of soy sauce added at the end is to give saltiness to the surfaces of food; your tongue will clearly sense the salty taste and trick you into being satisfied with the salt content. Cooking until liquid is gone is another key to intensifying the taste.
- Make sure to taste before adding remaining soy sauce at the end. Depending on the amount of mung bean vermicelli and tofu, it may not be needed at all.
(Last updated: January 24, 2014)