Bean Curd Knots in Pepper Sauce

I think I've found one of my new go-to dishes to warm me up on colder days. These bean curd knots are so comforting! They're simmered in a rich, peppery sauce until they soak up all those delicious flavors.

Not familiar with bean curd knots? They're made from yuba, the skin that forms on top of boiled soy milk. The skin is collected, dried, and tied into knots. Since they're sold dried, they keep for a long time in the pantry. We usually have a packet sitting in our cupboard. Texture-wise? Think of them as a slightly chewier version of pasta! They also contain around twice as much protein as regular pasta, with around 20g of protein per 100g.

I've shared another recipe using bean curds before, but that one was quite spicy. This version is much milder, making it perfect if you want something warming without too much heat.

It's made with two types of pepper: ground black pepper and fresh green peppercorns. The black pepper is essential for that deep, earthy, peppery flavor, while the peppercorns add little bursts of fresh peppery flavor.