Hot Pot Tofu Skin
The rich and spicy flavor of hot pot perfectly combines with the chewy tofu skin; numbing and spicy, utterly satisfying, perfect with rice.
Ingredients
10 items- Dried tofu skin (bean curd sheets) 200 g
- Hot pot base (sauce) 30 g
- Garlic 3 cloves
- Scallions 2
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1/2 tsp
- White sesame seeds 1 tsp
- Cilantro To taste
- Cooking oil 1 tbsp
Nutrition
Steps （5 steps）
Cut the dried tofu skin into strips about 2 cm wide and 5 cm long. Mince the garlic, cut the scallion whites into sections and chop the greens, cut cilantro into sections, and chop the hot pot base.
Bring a pot of water to a boil. Blanch the tofu skin strips for 1 minute, then drain well. This removes the beany smell and makes the tofu skin more chewy.
Heat a wok or pan over medium heat, add 1 tbsp of oil. Add the minced garlic and chopped hot pot base and stir-fry over low heat until the base melts and releases red oil, about 1 minute.
Turn the heat to high. Add the blanched tofu skin and scallion white sections. Stir-fry quickly while adding light soy sauce, dark soy sauce, and sugar. Continue stir-frying for about 1 minute until the tofu skin is evenly coated.
Sprinkle in the white sesame seeds and chopped scallion greens. Toss a few times, then turn off the heat. Transfer to a plate and garnish with cilantro sections.
Tips
Blanching the tofu skin removes the beany smell and improves texture. The hot pot base is quite salty, so use the soy sauces sparingly. For extra heat, add dried red chili flakes when stir-frying the base.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.