Ingredients Beans + Legumes Soy Tofu Skin Stir-Fry 5.0 (1) 1 Review When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. In this recipe, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried and with an umami-rich chile oil and soy sauce. By Antara Sinha Antara Sinha Antara Sinha is a New York-based food writer and editor who has been working in print and digital media since 2017. Her articles and recipes have appeared in Food & Wine, Bon Appétit, MyRecipes, MSN, Yahoo News, Real Simple, Allrecipes, and Southern Living. She is an associate cooking editor at Bon Appétit. Food & Wine's Editorial Guidelines Published on July 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Active Time: 30 mins Total Time: 35 mins Servings: 2 Ingredients 2 ½ ounces dried tofu skin sticks, broken into 3-inch pieces 2 tablespoons lower-sodium soy sauce 1 ½ tablespoons rice vinegar 1 ½ tablespoons well-stirred fried chile in oil (such as Lao Gan Ma) 1 tablespoon mirin 2 teaspoons granulated sugar 2 tablespoons neutral oil (such as canola), divided 1 medium-size red bell pepper, thinly sliced (about 1 cup) Cooked white rice, for serving Thinly sliced scallions and chopped cucumber, for garnish Directions Bring a large saucepan of water to a boil over high. Remove from heat. Add dried tofu skin sticks; place an inverted heatproof lid on top of tofu sticks to keep them submerged. Let stand until tofu sticks are very pliable and soft, 10 to 15 minutes. Meanwhile, stir together soy sauce, vinegar, fried chile in oil, mirin, and sugar in a small bowl until sugar dissolves. Set aside. Drain tofu sticks, and gently pat dry. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high; swirl to coat. Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer bell pepper to a small bowl. Add remaining 1 1/2 tablespoons oil to skillet over medium-high. Add tofu sticks; cook, turning occasionally, until light golden, about 6 minutes. Add soy sauce mixture and bell pepper to tofu sticks in skillet; cook over medium-high, stirring often, until tofu sticks absorb soy sauce mixture, 4 to 6 minutes. Serve over cooked rice, and garnish with scallions and cucumber. Note Find dried tofu skin sticks (aka bean curd sticks) at Chinese markets or online at asianmart.com. Suggested Pairing Light-bodied California red: Field Recordings Freddo Sangiovese Rate it Print