Cooked - Stir-fried Beancurd Sheets (high-protein Tofu "noodles!")

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Stir-fried Beancurd Sheets (high-protein Tofu "noodles!")

3.0

17.5 oz fresh beancurd sheets (or dried beancurd skin)

Salted water (for blanching)

1 tbsp soy sauce

2 tbsp vegetarian oyster sauce

1 tbsp dark soy sauce

1 ½ to 2 tsp sugar (adjust to taste)

1 tbsp corn starch

2 tbsp room temperature water

Neutral oil (for stir-frying)

1 small yellow onion (thinly sliced)

3 cloves garlic (minced)

1 tsp minced ginger

2 green chili peppers (sliced on a bias)

1 small bell pepper (seeded and thinly sliced)

1 tsp ground Sichuan peppercorn

1 tsp ground cumin

½ cup packed cilantro leaves with young stems

Chili oil (to taste)

Extra chili oil

Sesame seeds (for topping, optional)

Steamed rice

Mix the sauce together until well combined.
Roll each bean curd sheet then slice into ⅓-inch thick pieces (in between linguine & fettuccine pasta) or your preferred thickness.
Blanch the sliced beancurd sheets in salted water for 2-3 minutes. Remove from the water then set aside.
Heat a wok over medium heat with neutral oil. Once hot, add in the onion, garlic, and ginger. Stir-fry until aromatic and the onions are translucent.
Add in the peppers and spices (cumin and Sichuan pepper).
Add the blanched beancurd noodles. Pour in the sauce. Toss to coat the tofu in the sauce and coat each piece well.
Finish with cilantro and more chili oil for added spice. Enjoy while hot with rice or as-is!

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 8 weeks ago

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