This is a dish of Tofu Skin inspired by Italian dish ‘Spaghetti Aglio Olio e Peperoncino’. Some Chinese Tofu Skin Sticks (Bean Curd Sticks) can be cut into noodles after being rehydrated and softened. Today I stir-fried them with Olive Oil, Garlic and Chilli, then seasoned with Soy Sauce. You may wish to season with Salt & Pepper. I used 1 Dried Japanese Chilli called ‘Takanotsume, that means ‘Hawk Claw’. Boy, it was hot!!! It made me sweat like hell. Be careful if you use ‘Takanotsume’.
40g Dried Tofu Skin Sticks (Bean Curd Sticks) *I used 8 sticks
*Note: Some products are not suitable as they are too soft OR they stay as twisted sticks. This is what I used.
1-2 tablespoons Olive Oil
1 clove Garlic *finely chopped
Fresh OR Dry Chilli *OR Chilli Flakes as required
1 tablespoon Sake (Rice Wine) *optional
2-3 teaspoons Soy Sauce *OR Salt & Black Pepper as required
Spring Onion *finely chopped
Black Pepper *optional
- Soak Dried Tofu Skin Sticks in plenty of warm water for 15 to 30 minutes OR until softened. Drain and cut into noodles in the thickness of your choice.
- Heat Olive Oil, Garlic and Chilli in a frying pan over medium low heat. When aromatic, add Tofu Skin and Sake (Rice Wine), and stir for a few minutes.
- Remove from the heat, sprinkle Soy Sauce over, and toss and stir to combine. You may prefer seasoning with Salt & Black Pepper.
- Add some finely chopped Spring Onion, and freshly ground Black Pepper if you like it, and enjoy.
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