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.
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.
Notes
Tip: Bean curd knots can be kept in the refrigerator for up to 3 days, and they can also be eaten cold.
When serving this dish, you can use Pak Choy, kale, chopped cilantro, or green onions.