Description
Savor deliciously chewy bean curd knots tossed in a flavorful and spicy chili oil sauce, enhanced with garlic, ginger, and red pepper flakes. Paired with fresh sautéed greens and a hint of lime and maple syrup, this recipe offers a perfect balance of heat, sweetness, and umami for a satisfying vegetarian meal.
Ingredients
Scale
Main Ingredients
- 8 oz Dried bean curd knots
- 3 tbsp Neutral oil (like canola)
- 4 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 1 tbsp Red pepper flakes (adjust to taste)
- 1 tbsp Sesame seeds
- 2 sticks Green onions, chopped (divided)
- 3 tbsp Soy sauce
- 1 tbsp Lime juice
- 1 tbsp Maple syrup
- 2 cups Pak choy or kale, chopped
- Chopped cilantro or additional green onions, for garnish
Instructions
- Preparation: Bring a large pot of water to a boil to prepare the dried bean curd knots.
- Cook Bean Curd Knots: Add the dried bean curd knots to the boiling water and simmer for about 2 minutes until they become tender. Drain thoroughly and press out any excess water to prevent sogginess.
- Make Spicy Oil Base: Heat the neutral oil in a skillet over medium heat. Add the minced garlic, ginger, red pepper flakes, sesame seeds, and half of the chopped green onions. Fry the mixture for 2-3 minutes until it becomes golden and fragrant, releasing flavorful aromas.
- Sauté Bean Curd Knots: Add the drained bean curd knots to the skillet. Sauté for 1-2 minutes, tossing them well to coat in the aromatic spicy oil mixture.
- Deglaze and Finish Sauce: Pour in the soy sauce, lime juice, and maple syrup to deglaze the skillet. Stir well to coat the bean curd knots evenly in the flavorful sauce. Cook an additional 2 minutes to combine flavors thoroughly. Sprinkle the remaining green onions on top.
- Sauté Greens: In a separate pan, quickly sauté the pak choy or kale with a bit of oil until they are tender but still vibrant, serving as a fresh and healthy side.
- Serve: Plate the spicy bean curd knots over steamed rice and accompany with the sautéed greens. Garnish with chopped cilantro or additional green onions for a bright finish.
Notes
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Pressing the boiled bean curd knots removes excess water, helping them absorb more flavor and maintain texture.
- You can substitute pak choy with kale or other leafy greens depending on availability.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Maple syrup adds a subtle sweetness which balances the spiciness, feel free to adjust or substitute with honey if preferred.
