for serving: pak choy, kale, chopped cilantro or green onions
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.