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    Home » Recipes

    Bean Curd Knots in Spicy Chili Oil

    By: Thomas Published: 15 Jun, 19 Updated: 19 Aug, 21 33 Comments

    RecipePrintComments
    Bean Curd Knots in Spicy Chili Oil
    Bean Curd Knots in Spicy Chili Oil

    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?

    Bean Curd Knots in Spicy Chili Oil

    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.

    Bean Curd Knots in Spicy Chili Oil

    Next, bean curd knots are sautéed until slightly golden in the aromatic oil for a few minutes so they can soak up the flavors.

    Finally, we add soy sauce for saltiness and umami, maple syrup for a subtle sweetness, and a drizzle of lime juice for flavor.

    Bean Curd Knots in Spicy Chili Oil

    Sprinkle with chopped green onions and serve with your favorite greens on the side! I went with pak choy, but kale, spinach, or even broccoli would make good alternatives.

    Bean Curd Knots in Spicy Chili Oil
    Bean Curd Knots in Spicy Chili Oil

    These bean curd knots are not only easy to make, but they are also spicy and flavorful thanks to the addition of ginger, garlic, and green onions. Did I mention this recipe packs over 20g of protein per serving?

    Let me know in the comments if you try this recipe!

    Bean Curd Knots in Spicy Chili Oil
    Tofu Skin Knots in Spicy Chili Oil

    Bean Curd Knots in Spicy Chili Oil

    Author: Thomas
    Tender bean curds sautéed in a spicy and garlicky chili oil. Easy to make and high in protein!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course, Side Dish
    Cuisine Asian
    Servings 3 servings
    Calories 346 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups dried bean curd knots (also called tofu skin knots)
    • 3 tablespoon neutral oil
    • 1 clove of garlic minced
    • ½ inch ginger grated
    • 1 teaspoon red pepper flakes
    • 1 teaspoon sesame seeds
    • 2 tablespoon soy sauce
    • 2 teaspoon lime juice
    • 2 teaspoon maple syrup
    • for serving: pak choy, kale, chopped cilantro or green onions

    Instructions
     

    • Bring a large pot of water to a boil. Once boiling, add the dried bean curd knots and let it simmer for about 20 minutes, or until tender. Remove from heat and drain the knots. Slightly press them with a spatula to remove excess water. Cover and set aside.
    • Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger, red pepper flakes, and sesame seeds. Fry to 2-3 minutes, or until sesame seeds are golden brown.
    • Add the bean curd knots to the skillet and sautée for 2-3 minutes, stirring regularly to prevent sticking.
    • Deglaze the pan with the soy sauce, lime juice, and maple syrup and cook for another 2 minutes. Remove from heat and top with chopped cilantro or green onions.
    • Serve the spicy bean curd knots with sautéed greens on the side like pak choy, spinach, kale, etc.
    • Bean curd knots will keep for up to 3 days in the refrigerator, they can be eaten cold too.

    Nutrition

    Serving: 1 servingCalories: 346 kcalCarbohydrates: 24.7 gProtein: 21.3 gFat: 19 gFiber: 2.4 gSugar: 9.8 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Bean Curd Knots in Spicy Chili Oil
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    Reader Interactions

    Comments

    1. Melissa Murphey Maedgen

      June 15, 2019 at 7:24 pm

      Your terminology is off here. Bean curd = tofu. Bean curd skin = yuba.

      Reply
      • Thomas

        June 16, 2019 at 12:13 am

        Thanks for the info Melissa. I corrected in the post, however bean curd knots* = yuba, and "bean curd" (or beancurd) can also be Singapore tofu which is not real tofu but a soy milk pudding 🙂 With so many foods made from soymilk, it is confusing sometimes!

        Reply
      • Marcia

        April 28, 2022 at 8:39 am

        I bought some from a Chinese supermarket. The only English words on the packet were bean curd knots.

        Reply
        • Marcia

          April 28, 2022 at 8:43 am

          It was gorgeous. I added a bit of vegan chicken stock to the water then used the water to cook some rice in.

          Reply
    2. Ty Langis

      July 09, 2019 at 6:33 pm

      5 stars
      Just made this turned out very good. Nice alternative to regular cubed tofu and noodles.

      Reply
      • Thomas

        July 18, 2019 at 5:19 pm

        Great! Glad to hear you liked it 🙂

        Reply
    3. William E. Goldsmith

      September 09, 2019 at 7:29 pm

      5 stars
      Excellent Recipe. Do you have a source for Bean Curd Knots? I do not want to buy the quantity that is available on Amazon. Are there any sources that will sell 1 lb or 2 lb s? Thanks for your guidance

      Reply
      • Thomas

        September 15, 2019 at 2:31 pm

        I would go to an Asian store, check and if they don't have they can probably order.

        Reply
    4. Christine Lilley

      November 22, 2019 at 8:30 am

      5 stars
      Awesome recipe, thanks so much Thomas. I have just recently been enjoying dried bean curd and related recipes after learning from my yoga teacher. Such meals are so tasty and addictive!

      Reply
      • Thomas

        November 23, 2019 at 9:17 am

        Awesome! Glad you liked the recipe!

        Reply
    5. Mary Kong

      December 30, 2019 at 6:30 am

      Your chopstick etiquette is horrible. No Asian would stick their chopsticks in their food like this. It’s bad luck.

      Reply
      • Thomas

        January 02, 2020 at 12:11 am

        Glad you like the recipe and thanks for your kind words 😉

        Reply
      • Carol Shaw

        January 06, 2020 at 7:01 pm

        He's not Asian. And your Social Etiquette is pretty bad

        Reply
      • Thomas

        January 27, 2020 at 5:11 am

        To clarify, it's bad luck in a bowl of rice...

        Reply
    6. Renee

      February 23, 2020 at 2:36 am

      5 stars
      Awesome! I've seen these knots at the grocery before and thought they looked cool, but had no idea what to do with them. I tried your recipe (without the maple because I'm cutting back on sugar) and love it! It's a great meal to prepare in advance. Thanks for sharing 🙂

      Reply
      • Thomas

        February 23, 2020 at 5:55 am

        Thanks for your feedback Renee!

        Reply
    7. Ethan

      July 06, 2020 at 8:35 pm

      used to cook this a lot in China, I used to make myself sick off of these lol love them

      Reply
    8. Jo

      September 01, 2020 at 5:55 pm

      5 stars
      Bought these knots on a whim in a local supermarket without any idea of what to do with them. They just looked interesting! Your recipe was perfect. Really loved the flavours, and so straightforward. Thank you!

      Reply
      • Thomas

        September 04, 2020 at 7:26 pm

        Awesome, thanks for your feedback! 🙂

        Reply
    9. Cat

      December 10, 2020 at 5:12 pm

      5 stars
      Tried this today for lunch. So quick and easy, and tasty! I was able to find the dried bean curd knots in the giant aisle of Various Dried Things at the Asian market. Thanks for your recipes - you are one of the 4 main vegan blogs I go to on a regular basis. I don't know why some people feel the need to be so critical on here but props to you for responding with grace.

      Reply
      • Thomas

        December 11, 2020 at 8:13 am

        Thanks for your feedback Cat! Glad you liked this recipe 😉

        Reply
    10. Amy Ware

      February 04, 2021 at 11:33 am

      5 stars
      Came across this recipe when trying to work out what to do with dried bean curd (I’ve never used it!)

      What a simple, amazing dish. I served it with broccolini and brown rice. Delish. Can’t wait to make it again.

      Reply
      • Thomas

        February 04, 2021 at 8:01 pm

        Thanks Amy 😉

        Reply
    11. Laura

      February 10, 2021 at 7:15 pm

      5 stars
      These taste amazing! Such a nice combination of flavours.
      I used them to make gimbap but I can't wait to have them with some greens on the side another time.
      Thanks for a great recipe 🙂

      Reply
      • Thomas

        February 11, 2021 at 6:57 am

        Thanks Laura! 🙂

        Reply
    12. Mina

      May 10, 2021 at 5:41 am

      think I can make this just with the folded skin? I think it was supposed to be used as immitation meat but to me the only difference is it's not knotted.
      The recipe looks too good not to try!

      Reply
      • Thomas

        May 10, 2021 at 6:43 am

        What do you mean by "folded skin"? If it's made from yuba (tofu skin), then yes it should work as well!

        Reply
        • Mina

          May 16, 2021 at 4:39 am

          5 stars
          yep I meant Yuba! so new to the tofu game! Thanks a bunch!

          Reply
          • Thomas

            May 16, 2021 at 5:34 am

            Great! Hope you will enjoy cooking with tofu!

            Reply
    13. Mina

      May 23, 2021 at 2:00 am

      This was phenomenal!!! thank you for posting it 🙂

      Reply
      • Thomas

        May 27, 2021 at 3:20 pm

        Thanks Mina!

        Reply
        • Mina

          June 15, 2021 at 7:08 pm

          5 stars
          Ok this may be weird but the first time I made this with yuba and just tied the knots myself the yuba was slightly past expiry and it worked out deliciously. Second time the yuba was within expiry more supple and it disintegrated in the boiling process! What a let down. I’m a tofu noob so just wondering do I boil fresher yuba less amount of time at a lower temp?

          Thanks!

          Reply
          • Thomas

            June 16, 2021 at 6:20 am

            I never experienced anything like that! I always use dried bean curd knots and they never disintegrated, maybe try boiling for a shorter amount of time. It's like pasta, I don't think expiry date really affects the cooking time.

            Reply

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