Stir-Fried Beancurd Sheets (High-Protein Tofu "Noodles!")
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 lots of cilantro and extra chili oil on top.
Ingredients
BEANCURD SHEETS
- 17.5 oz fresh beancurd sheets or dried beancurd skin (see notes)
- Salted water for blanching
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
Instructions
- 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!
Notes
BEANCURD SKIN
- 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.
NUTRITIONAL INFO
Serving: 1serving | Calories: 273kcal | Carbohydrates: 22g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 1244mg | Potassium: 785mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1252IU | Vitamin C: 55mg | Calcium: 147mg | Iron: 6mg
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