Yuxiang Rousi

Yuxiang Rousi is a vibrant, spicy vegan dish featuring shredded vegetables and noodles, capturing the essence of Sichuan cuisine. This easy-to-make pasta dish is full of flavor and perfect for those seeking a meat-free alternative.

Ingredients

• Rice noodles - 200 grams
• Firm tofu - 150 grams
• Bell pepper (red) - 1 medium, julienned
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onion - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Chili bean paste - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the rice noodles in warm water for about 15 minutes or until softened, then drain and set aside.
2. Press the firm tofu to remove excess moisture, then cut it into thin strips.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
4. Add the tofu strips to the skillet and cook until golden brown on all sides, about 5-7 minutes.
5. Stir in the julienned bell pepper, carrot, and zucchini, cooking for another 3-4 minutes until the vegetables are slightly tender.
6. Add the soaked rice noodles to the skillet, along with the soy sauce, chili bean paste, rice vinegar, sesame oil, salt, and black pepper. Toss everything together to ensure the noodles are coated in the sauce.
7. Cook for an additional 2-3 minutes until everything is heated through.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from a variety of vegetables.

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