Go Back
+ servings
Tofu Skin Knots in Spicy Chili Oil

Bean Curd Knots in Spicy Chili Oil

Full of Plants
Tender bean curds sautéed in a spicy and garlicky chili oil. Easy to make and high in protein!
5 from 10 votes
Prep Time 30 mins
Course Main Course, Side Dish
Cuisine Asian
Servings 3 servings
Calories 346 kcal


  • 2 cups dried bean curd knots (also called tofu skin knots)
  • 3 tbsp neutral oil
  • 1 clove of garlic minced
  • 1/2 inch ginger grated
  • 1 tsp red pepper flakes
  • 1 tsp sesame seeds
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 2 tsp maple syrup
  • 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.


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