HEARTY & HEALTHY

Quick and Easy Spicy Bean Curd Knots

Name: Spicy Bean Curd Knots
Prep time: 30 min
Cook time: 30 min
Ingredients: 155 g dried bean curd knots; 3 tbsp neutral oil; 1 clove garlic (minced (optional)); 1/2 inch ginger, grated; 1 teaspoon red pepper flakes; 1 teaspoon sesame seeds; 2 tbsp soy sauce; 2 teaspoon lime juice; 2 teaspoon maple syrup

December 31, 2020

When you boil soy milk for a few minutes, bean curd skin, also known as yuba, will develop on the surface. It is then separated and dried from the soy milk.

Bean curd skin can be found in different forms like boards, strips, or even knots in most Malaysian supermarkets (where they shelve vegetarian or soybean products) in dry or frozen portions.

The dried bean curd knots are a popular Chinese cuisine and can be used as a gluten-free, vegetarian option with great texture. The dried bean curd knots made from soybeans need to be rehydrated before it’s cooked.

They need to be soaked in hot water for at least 5 minutes to get them softer. These knots absorb the flavours of everything they are cooked in, just like tofu, so you need to add a few to flavoured broths and red-braised dishes to get the best taste out of this delicious dish.

How to Get Started

Start by boiling the knots of dried bean curd for about 10 minutes, or until they have a pasta-like texture. Then drain the liquid. On the side, you can prepare the chilli oil consisting of red pepper flakes, sesame seeds, ginger, sesame seeds and garlic (optional) — fry until it turns golden brown.

The bean curd knots are sautéed for a few minutes in the chilli oil until slightly golden so that they can soak up the flavours. Finally, add salt and umami soy sauce, maple syrup for a delicate sweetness, and a drizzle of lime juice for flavour.

Sprinkle with green chopped onions and serve on the side with your favourite greens! Some people choose to go with Pak Choy. Other good alternatives include kale, spinach, or even broccoli.

Watch out! These bean curd knots are not only easy to make but are also spicy and flavorful.

In a Nutshell

Most of the benefits of the spicy bean curd knots come from its favourable nutritional profile, high flexibility, and inclusion in various diets, including those that adopt or require low-carb, grain-free, gluten-free, milk-free alternatives.

In short, it’s perfect for those that follow a vegetarian or vegan lifestyle (the use of onions and garlic is optional and based on personal preferences). The good news is, this amazing vegetarian or soybean product can be easily obtained from the supermarket in Malaysia.

Spicy Bean Curd Knots

The dried bean curd knots are a popular Chinese cuisine and can be used as a gluten-free, vegetarian option with great texture.

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Prep Time 30 mins

Cook Time 30 mins

Course Main Course

Cuisine Chinese

Ingredients

155 g dried bean curd knots
3 tbsp neutral oil
1 clove garlic minced (optional)
1/2 inch ginger, grated
1 teaspoon red pepper flakes
1 teaspoon sesame seeds
2 tbsp soy sauce
2 teaspoon lime juice
2 teaspoon maple syrup

Instructions

Boil a large pot of water. After it has cooked, add the knots of dried bean curd and let it simmer for 20 minutes or until tender. Remove the knots from the heat and drain. To extract excess water, press them gently with a spatula. Cover and set aside.
Set stove to medium heat. Then heat the oil in a large skillet. Add the ginger, red pepper flakes, sesame seeds and garlic (optional) once it is warmed. Fry for 2-3 minutes or until the sesame seeds turn golden brown.
Add the knots of bean curd to the skillet and sauté for 2-3 minutes while stirring to avoid sticking.
Allow the soy sauce, lime juice, and maple syrup, deglaze the pan, and cook for another 2 minutes. Remove from the heat and top with green onions or chopped cilantro.
Serve the knots of spicy bean curd on the side with sautéed greens such as Pak Choy, spinach, kale, etc.