Tofu Skin Noodles

Name: Tofu Skin Noodles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps vegetable or canola oil; 118 milliliters dried Chinese hot chilies, roughly torn; 3 medium cloves garlic, smashed; 59 milliliters green onion, thinly sliced (about; 4 servings Kosher salt; 2 teaspoons light soy sauce; 1 teaspoon oyster sauce; 1 teaspoon sesame oil (optional); 227 grams tofu skin, either frozen or dried

Tofu Skin Noodles is a gluten free, dairy free, and pescatarian main course. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 270 calories, 13g of protein, and 8g of fat each. From preparation to the plate, this recipe takes about 1 hour. A mixture of canolan oil, sesame oil, green onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Soak tofu skin in a large bowl of water until softened, about 30 minutes.

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Bean Curd Sheets

Water

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Bowl

Remove from water. Line the sheets up on a cutting board and roll into a cylinder.

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Water

Roll

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Cutting Board

Cut crosswise into 1/4-inch slices, or to your preferred width for noodles.

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Pasta

Bring a pot of water to boil.

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Water

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Pot

Add the cut-up strands of tofu skin and simmer until tender, 10 to 15 minutes.

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Bean Curd Sheets

Drain and set aside.

Heat the oil in the wok over high heat until shimmering.

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Cooking Oil

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Wok

Add bok choy and stir-fry until tender-crisp, about 1 minute.

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Bok Choy

Add scallions and garlic and stir-fry until light brown and fragrant, about 30 seconds.

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Green Onions

Garlic

Add chili peppers, if using.

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Arbol Chile

Add tofu skin, soy sauce, and oyster sauce. Stir around to evenly distribute seasonings; stir-fry until tofu skin has absorbed seasonings and residual wok liquor. Season to taste with salt.

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Oyster Sauce