Serves 4
60 min
Tofu Skin Noodles
Recipe GLPR1023ba27dc6974
Crispy tofu skin noodles tossed in a fragrant garlic and chili oil sauce. This Asian-inspired dish features tender tofu skin cooked until golden, combined with smashed garlic, dried chilies, and aromatic sesame oil for a flavorful, protein-rich meal.
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Ingredients
8 ounces Tofu skin, frozen or dried
2 tablespoons Vegetable or canola oil
1 whole Green onion, thinly sliced
3 medium cloves Garlic cloves, smashed
½ cup Dried Chinese hot chilies, roughly torn
2 teaspoons Light soy sauce
1 teaspoon Oyster sauce
to taste Kosher salt
1½ teaspoons Sesame oil
Directions
If using frozen tofu skin, thaw it completely at room temperature or under running water, then gently squeeze out excess moisture. If using dried tofu skin, rehydrate it according to package instructions until pliable, then drain and squeeze dry. Cut or tear the tofu skin into bite-sized noodle-like strips.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the smashed garlic cloves and stir-fry for 30 seconds until fragrant, being careful not to let them burn.
Add the roughly torn dried chilies to the pan and cook for 1 minute, stirring occasionally, to release their heat and flavor into the oil.
Carefully add the prepared tofu skin strips to the pan. Stir-fry for 5 to 7 minutes, tossing frequently, until the tofu skin becomes golden and slightly crispy at the edges.
Drizzle the light soy sauce and oyster sauce evenly over the tofu skin. Toss well to coat, cooking for another 1 to 2 minutes until the sauces are absorbed and the dish is heated through.
Remove from heat and drizzle with sesame oil. Season with kosher salt to taste. Toss gently to combine, then transfer to a serving bowl or plates.
Garnish with the thinly sliced green onion and serve immediately while the tofu skin is still warm and crispy.
