Tofu Skin Stir Fry

Name: Tofu Skin Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 ½ tablespoon oil; 10 oz fresh tofu skin; 3 cloves garlic; 1 tsp Gochugaru; 1 tbsp mirin or rice wine; 3 to 6 cups baby spinach or kale; 1 tbsp soy sauce; 1 tbsp chili crisp or Samyang hot sauce; 1 tsp sesame oil; ½ tsp salt; 1 scallion, diced

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 servings
Calories
249 kcal
Course
Side Dish, Main Course
Cuisine
Asian, Chinese

Tofu Skin Stir Fry

Bryce Ramirez

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Use fresh or dry tofu skin (aka “bean curd sticks”) for this Tofu Skin Stir Fry. All you need is tofu skin, some greens, and a handful of Asian pantry staples.

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Ingredients

Servings

1 ½ tablespoon oil
10 oz fresh tofu skin (see Note 1)
3 cloves garlic
1 tsp Gochugaru
1 tbsp mirin or rice wine (for deglazing *can sub with water or vegetable stock)
3 to 6 cups baby spinach or kale (see Note 2)
1 tbsp soy sauce
1 tbsp chili crisp or Samyang hot sauce
1 tsp sesame oil
½ tsp salt (see Note 3)
1 scallion, diced

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Instructions

Slice 10 oz fresh tofu skin into 1 inch thick strips.
Heat a wok on medium-high heat. Once hot, pour in 1 ½ tablespoon oil. Add 3 cloves garlic, 1 tsp gochugaru, and the sliced tofu skin.
Stir fry, flipping frequently, until tofu skin is just lightly browned.
Deglaze with 1 tbsp mirin or rice wine and scrape up any bits of tofu that have stuck to the wok. Add 3 to 6 cups baby spinach or kale and continue to stir fry until the veggies are cooked.
Add 1 tbsp soy sauce, 1 tbsp chili crisp or Samyang hot sauce, 1 tsp sesame oil and 1/2 tsp salt. Stir to coat.
Sprinkle with 1 scallion, diced and serve.

Notes

Tofu Skin: You can also use dried tofu skin (aka beancurd sticks) but the texture will be a bit firmer. Use half as much dried tofu skin compared to fresh. You will need to soak them for at least 6 hours (I recommend 12) in cold water before using.
Spinach or Kale: Use baby spinach or baby kale because they are more tender and quick cooking. Because the stir fry is so hot and fast, you want to use a quick-cooking veggie or else the tofu and seasoning might burn before the greens cook through. If using spinach, I recommend 6 cups (it wilts a lot when cooked). If using kale, I recommend 3 cups.
Salt: Depending on your brand of chili crisp or hot sauce, you might need to add more salt. You can also season with a splash of soy sauce.

Nutrition Information

Show Details

Calories 249kcal (12%) Carbohydrates 14g (5%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 8g Trans Fat 0.04g Sodium 1455mg (61%) Potassium 839mg (24%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 9118IU (182%) Vitamin C 29mg (32%) Calcium 155mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	14g	5%
Protein	15g	30%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	8g	40%
Trans Fat	0.04g	2%
Sodium	1455mg	61%
Potassium	839mg	18%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	9118IU	182%
Vitamin C	29mg	32%
Calcium	155mg	16%
Iron	5mg	28%