4.5 from 6 votes
Tofu Skin Stir Fry
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.