Cold Dishes
Spicy Pepper Tofu Skin
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This Spicy Bean Curd Skin Stir-Fry is a bold and aromatic dish that brings together tender meat, chewy bean curd skin, and fiery chili peppers for a mouthwatering Sichuan-inspired meal. The key to its rich flavor lies in the high-heat wok cooking, which locks in the smoky essence of Sichuan peppercorns and the umami depth of soy sauce. Sliced bean curd skin soaks up the savory sauce, while fresh chili peppers add a vibrant kick. Perfectly balanced with a touch of salt and monosodium glutamate, this dish delivers an irresistible combination of textures and spicy, numbing heat. Quick to prepare yet packed with complex flavors, it’s an ideal weeknight dinner for those who love a punch of spice. Serve hot with steamed rice for a satisfying, restaurant-quality meal at home!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- bean curd skin 150g
- meat 100g
The aromatics
- chili peppers 3-4 pieces
The sauce & seasonings
- Sichuan peppercorns 5g
menu_book Directions
1
Step 1
Prepare the ingredients, cut the bean curd skin into triangles, cut the chili peppers into long strips, and slice the meat.
2
Step 2
Heat the oil in a wok, after about 10 minutes of heating, quickly add the Sichuan peppercorns and use a spatula to test the oil temperature.
3
Step 3
Add the meat and stir-fry until it changes color, then add the bean curd skin.
4
Step 4
Remove the bean curd skin from the wok, stir-fry to make it heat evenly, add soy sauce and salt.
5
Step 5
Add the chopped chili peppers, stir-fry quickly, and when you smell the aroma of the bean curd skin, add the monosodium glutamate and serve.
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