Yunnan Rice Noodles With Tofu (Douhua Mixian, 豆花米线)
Servings: 2 bowls
The Mala Market
Ingredients
For the Mixian Sauce (makes extra - enough for 4 bowls)
- 1 tablespoon tian mian jiang (sweet wheat paste)
- 1 tablespoon huang dou jiang (yellow soybean paste)
- 1 teaspoon doubanjiang (chili bean paste, preferably 3-year Pixian)
- ½ tablespoon vegetable oil
For the Meat Sauce (skip for a vegetarian version)
- 1 tablespoon vegetable oil
- 3½ ounces (100g) ground pork
- 1 teaspoon grated ginger
- 1 teaspoon tian mian jiang
- 1 teaspoon dark soy sauce (preferably Zhongba)
- ⅛ teaspoon five spice powder
For the Noodles and Other Toppings
- 7 ounces (200g) dried round rice noodles
- 10 ounces (300g) soft or silken tofu
- 3 tablespoons pickled mustard greens, such as yacai or homemade suancai
- 3 sprigs garlic chives
- 1 teaspoon light soy sauce (preferably Zhongba)
- 2 teaspoons sweet soy sauce (see Note)
- 1 teaspoon chili oil
- ⅛ teaspoon ground white pepper
- 1 tablespoon roasted peanuts, chopped
Instructions
Make the Mixian Sauce
- Mix doubanjiang, tian mian jiang and huangdou jiang in a small bowl until smooth, using your spoon to crush the big chunks. Heat the oil in a pan, on medium-low, then add the sauce mixture and fry it for 1 minute until fragrant. Add ¼ cup of water to the pan and let the mixture simmer for 3–4 minutes until it thickens. Mix with a spoon or silicon spatula until smooth. Set the mixture aside.
Make the Meat Topping
- Heat the vegetable oil in the (cleaned) pan over medium. Add the ground pork and fry for 2 minutes, until it is no longer pink. Add the grated ginger, tian mian jiang, five-spice powder and salt, and fry everything for another 1–2 minutes, until well mixed. Set the topping aside, covered, to keep warm.
Cook and Dress the Noodles
- Drain the tofu and place it in a bowl. Cover it with boiling water, and let it sit while you proceed with the rest of the recipe.
- Toast the mustard greens: Heat a pan over medium, add 2 tablespoons of the pickled greens and toast them for about 2 minutes, until the greens turn dry and smell fragrant.
- Chop the garlic chives into ½ inch-long pieces.
- Bring a pot of water to a boil and cook the dried rice noodles according to the package instructions, making sure they stay bouncy and don't cross over to mushy. Drain the noodles completely, rinse them under cold water for a few seconds, then put them into a large bowl and cover them with cold water.
- When you’re ready to serve, divide the noodles between two large bowls, then drain the tofu and add half to each bowl. Add 2 teaspoons of the homemade mixian sauce to each, along with half of the meat sauce (if using). Divide the pickled mustard greens, chives, light and sweet soy sauces, the chili oil and the white pepper between the bowls, and top everything with the peanuts. Serve with more of the mixian sauce on the side, so you can add more to your liking.
Notes
If you'd like, you can make a simple sweet soy sauce at home: Simmer 2 tablespoons of dark brown sugar, 4 tablespoons of light soy sauce and 2 tablespoons of water together for 15–20 minutes, until the mixture becomes syrupy and thick.