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These stir-fried beancurd sheets are savory, aromatic, and so satisfying. The sliced beancurd sheets turn into these chewy, high-protein tofu “noodles” that soak up the thick, glossy sauce while still keeping a really nice bite. I love this one because it’s packed with umami from the soy sauce and vegetarian oyster sauce, a little warmth from cumin, and that tingly kick from ground Sichuan peppercorn. It’s quick, hearty, and perfect with extra chili oil on top.

WHY YOU’LL LOVE THOS STIR-FRIED BEANCURD SHEETS RECIPE

• Easy to put together and great for weeknight cooking
• Packed with lotsa protein and so much flavor!
• A fun way to enjoy beancurd sheets as tofu “noodles”
• You’re free to pack these with vegetables of your choice, too!

THE INSPIRATION

I’ve always loved using tofu and soy-based products in different ways especially when they can take on a totally different texture—such as my Shredded Tofu Bulgogi recipe (see here) where I grate the tofu for it to resemble more like minced ‘meat’.

Anyway, beancurd sheets are one of those ingredients that feel so simple but can turn into something really special once they’re sliced and stir-fried. I’ve had a dish similar to this at a local Chinese restaurant and really enjoy the texture of the tofu that’s paired with a really savory sauce and lots of cilantro, so I knew I wanted to make something similar.

This is also similar to what I’d do if I had actually noodles. I’d stir-fry the noodles with lots of aromatics, peppers, and add a thick savory sauce. The result is a really aromatic and saucy beancurd sheet stir-fry that’s packed with flavor.

WHAT ARE BEANCURD SHEETS?

For this recipe, I used pressed beancurd sheets, also known as pressed tofu skin or tofu sheets. These are different from yuba or dried beancurd skin, even though the names can be confusing and are often times even used interchangeably.

Yuba is the thin film that forms on top of heated soy milk and is lifted off, then used fresh or dried. Pressed beancurd sheets (such as this one I used for this recipe), on the other hand, are made from tofu curds that are pressed into thin, sturdy sheets. They’re firmer, denser, and have more of an al dente tofu noodle texture, which is why they work so well sliced into strips for stir-fries. It’s also why I blanch these so they’re not too tough when stir-fried.

You can usually find pressed beancurd sheets in the refrigerated tofu section of Asian grocery stores, often vacuum-packed in sheets or already shredded into tofu noodles. 

For this recipe, I roll the sheets and slice them into strips around 1/3 inch thick, somewhere between linguine and fettuccine. Feel free to slice them thinner or thicker depending on the size you want!

INGREDIENTS YOU’LL NEED

BEANCURD SHEETS

• 17.5 oz fresh beancurd sheets or dried beancurd skin (see notes)
• Salted water for blanching

NOTES FOR BEANCURD SHEETS:

• Fresh beancurd sheets work best, but dried tofu skin also works after soaking.
• I found my fresh beancurd sheets in a vacuum sealed bag in the refrigerator section at my local Chinese grocery store. Another option is to check for dried beancurd skin and rehydrate these. You can check out this one or something similar. 
• If using dried beancurd skin, soak these in hot water until completely rehydrated then slice according to your preferred size. 

SAUCE

• 1 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tbsp dark soy sauce
• 1 1/2 to 2 tsp sugar adjust to taste
• 1 tbsp corn starch
• 2 tbsp room temperature water

STIR-FRY

• 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 ed bell pepper seeded and thinly sliced
• 1 tsp ground Sichuan peppercorn
• 1 tsp ground cumin

TO FINISH

• 1/2 cup packed cilantro leaves with young stems
• Chili oil to taste

TO SERVE

• Extra chili oil
• Sesame seeds for topping, optional
• Steamed rice

HOW TO MAKE THESE STIR-FRIED BEANCURD SHEETS

• Mix the sauce together until well combined.

• Roll each bean curd sheet then slice into 1/3-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. If using dried beancurd sheet/skin, see the notes below.

• 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!

MORE RECIPES YOU’LL LOVE

• Tofu Sisig
• Shredded Tofu ‘Bulgogi’
• Maple Hoisin Tofu
• Baked Peanut and Lime Tofu
• Kung Pao Tofu
• Pineapple Cashew Tofu Stir-Fry
• Crispy Salt and Pepper Tofu
• Black Pepper Tofu Steaks
• Tofu “Chicken” Teriyaki
• Korean Spicy Braised Tofu
• Fried ‘Chicken’ and Gravy
• Tofu Katsu
• Nori-Wrapped Tofu in Spicy Sauce
• Maple Hoisin Tofu

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