Crispy Spicy Bean Curd Skin Strips (Deng Ying Dou Pi)
This vegetarian dish uses bean curd skin to replicate the famous 'Lamp Shadow Beef'. Thinly sliced, fried until crisp, then coated with a spicy and numbing sauce. Crunchy and aromatic, perfect as an appetizer with drinks.
Ingredients
12 items- Dried bean curd skin 2 sheets
- Garlic 3 cloves
- Dried chili peppers 5 pieces
- Light soy sauce 2 tablespoons
- Black vinegar 1 tablespoon
- Sugar 2 teaspoons
- Sichuan pepper powder 1 teaspoon
- Chili powder 1 teaspoon
- Cumin powder ½ teaspoon
- White sesame seeds 1 tablespoon
- Cooking oil as needed
- Salt a pinch
Nutrition
Steps （6 steps）
Soak dried bean curd skin in cold water for 10 minutes until softened. Drain and cut into 3mm wide strips. Do not over soak; keep a tender bite.
In a small bowl, combine light soy sauce, black vinegar, sugar, Sichuan pepper powder, chili powder, cumin powder, and salt. Stir until sugar dissolves.
Heat enough oil in a wok over medium heat to 160°C (320°F). Reduce to medium-low, add bean curd skin strips, fry slowly until golden and crisp, about 3 minutes. Drain on paper towels.
Leave a little oil in the wok, sauté minced garlic and dried chili segments over low heat for about 20 seconds until fragrant, being careful not to burn.
Pour in the sauce mixture and cook over low heat until bubbling and slightly thickened, about 30 seconds. Immediately add the fried strips and toss quickly to coat evenly. Turn off heat.
Sprinkle toasted sesame seeds over and mix well. Transfer to a plate. Let rest for a few minutes to crisp up further. Optionally garnish with chopped green onion.
Tips
Maintain moderate oil temperature while frying to ensure the strips cook through without burning. Add the sauce to the pan right after it bubbles to prevent it from overcooking and to help the strips absorb the flavors while staying crispy.
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