Cold and Spicy Beancurd Knots – FLY BY JING
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Cold and Spicy Beancurd Knots
8 servings
15 min
Recipe By Court and Jess Eu of @when__and__where
Ingredients
Dish:
- 1 packet of fresh beancurd sticks or knots (we like the knots for added bite) (the more thin the bean curd the better)
- spring onions, chopped, to garnish
- sesame seeds, to garnish
Sauce:
- 1 - 2 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 tbsp 10-Year-Aged Black Vinegar
- 2 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp Sichuan Chili Crisp
- 1 - 2 tbsp Sichuan Gold
- salt to taste
\ \ Original Sichuan Chili Crisp\ \ Regular price\ $30.00+\ \ \ Regular price~~~~Sale price\ $30.00+\ \ \ Unit price/ per](/content/products/sichuan-chili-crisp/index.html)
Regular price
, Original Sichuan Chili Crisp
A light and bright appetizer to prepare for friends, fam, or yourself. Pair with Sichuan Gold or Sichuan Chili Crisp for an added electric kick.
INSTRUCTIONS
- Bring a pot of water to a rolling boil. Cook tofu skin for 1-2 minutes.
- Once the tofu skin has softened, drain and place in ice cold water to cool.
- Prepare the sauce. Combine minced garlic, grated ginger, 10-Year-Aged Black Vinegar, sweet soy sauce, soy sauce, sesame oil, Sichuan Gold, Sichuan Chili Crisp, and salt to taste.
- Place the drained and cooled tofu skins in your serving dish, and cover with sauce. Mix well. Place in the fridge until cold.
- Once guests are seated, garnish with spring onions and sesame seeds as desired. Serve and enjoy right away!
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Cold and Spicy Beancurd Knots
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