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5.0 from 3 votes

Mung Bean Curd with Chili Oil Sauce (Liang Fen, 凉粉)

A traditional Chinese street food that is bursting with the flavors of a savory spicy sauce, liang fen is just what you need to bring a taste of China to your own kitchen this weekend! {Gluten-Free adaptable}To make the dish gluten-free, use rice vinegar (you might need to use a bit more) to replace the Chinkiang vinegar. This recipe is from Xi’an Famous Foods Cookbook by Jason Wang. I made small changes based on my personal preferences, such as increasing the sauce and using cucumber instead of peppers to serve with the bean curd.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 195 kcal
Course: Appetizer , Snacks
Cuisine: Chinese

Ingredients

Curd
  • 1/2 cup (120 g) mung bean starch
  • 3 cups water , divided
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 3 cloves garlic , sliced
  • 2 tablespoons homemade chili oil , including the oil and the chili flakes, or to taste
  • homemade black bean sauce (*Footnote 1) (Optional)
Toppings
  • Chopped cilantro and/or green onions , for garnish
  • A handful of shredded cucumber (Optional)

Instructions

    Cup of Yum
  1. Add 2 1/2 cups of water to a medium-sized pot and bring it to a boil over medium-high heat. Then turn the heat down to a simmer.
  2. In a small bowl, combine the mung bean starch and 1/2 cup of water. Stir until the starch is fully dissolved.
  3. Prepare a rectangular or square baking dish that can hold at least 4 cups of water but is small enough, so the mixture is at least 1” (2.5 cm) thick. (*Footnote 2)
  4. Slowly pour the mung bean mixture into the simmering water, while stirring gently with a ladle or a whisk. Continue to stir until the mixture in the pot starts to thicken and small bubbles start to form. It should start turning somewhat translucent. Simmer for another 6 to 8 minutes while stirring, until the mixture thickens further, like a thick sauce texture. Carefully pour the mixture into the prepared baking dish.
  5. Let cool at room temperature until solidified. It takes about 2 hours if you use a shallower dish, but up to 3 or 4 hours if using a deeper dish. Once congealed, you can store the jelly covered in the fridge for up to 3 days.
To serve
  1. Combine all the sauce ingredients in a medium-sized bowl, stir to mix well.
  2. Place a large cutting board over the baking dish and flip it. Jiggle the dish slightly so the jelly falls onto the cutting board. Slice the jelly into 1/2” (1 cm) by 2 1/2” (5 cm) sticks, or any bite-size shapes you prefer.
  3. Transfer the sliced mung bean curd into serving bowls, drizzle with a few spoonfuls of the sauce, and serve chilled or at room temperature.

Notes

  • The black bean sauce is totally optional because the dish tastes great without it. If you happen to have homemade black bean sauce, you can add 1 to 2 teaspoons to further boost the flavor of the sauce. It also thickens the sauce a bit so it will coat the mung bean curd better.
  • I find that it’s easier to remove the mung bean curd from the baking dish if dish is made of glass. Alternatively, you can also use a heat-proof container that is large enough.

Nutrition Information

Serving 1serving Calories 195kcal (10%) Carbohydrates 31.7g (11%) Protein 0.6g (1%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 607mg (25%) Potassium 28mg (1%) Fiber 0.4g (2%) Sugar 3.2g (6%) Calcium 11mg (1%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 195

% Daily Value*

Serving 1serving
Calories 195kcal 10%
Carbohydrates 31.7g 11%
Protein 0.6g 1%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 607mg 25%
Potassium 28mg 1%
Fiber 0.4g 2%
Sugar 3.2g 6%
Calcium 11mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.