We are doing something spicy today!
Bean curd skin, also known as yuba, is basically the skin that forms on the surface when you boil soy milk for a few minutes. It is then removed from the milk and usually dried. It can be found in many different types: sheets, strips, or even knots in the dry section of most Asian supermarkets.
Here, bean curd knots are sautéed in a spicy and garlicky chili oil, and served with green on the side. It’s chewy, comforting, and perfectly spicy, ready?
You start by boiling the dried bean curd knots for about 20 minutes, or until they get a tender texture like pasta. Then drain well.
In the meantime, we prepare the chili oil that consists of red pepper flakes, sesame seeds, garlic, ginger, and sesame seeds that are fried until golden brown….