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Ingredient
Garlic, Chilli & Soy Sauce Tofu Skin Noodles
Introduce
Chef :
Hiroko ListonGarlic, Chilli & Soy Sauce Tofu Skin Noodles
This is a dish of Tofu Skin inspired by Italian dish ‘Spaghetti Aglio Olio e Peperoncino’. Some Chinese Tofu Skin Sticks (Bean Curd Sticks) can be cut into noodles after being rehydrated and softened. Today I stir-fried them with Olive Oil, Garlic and Chilli, then seasoned with Soy Sauce. You may wish to season with Salt & Pepper. I used 1 Dried Japanese Chilli called ‘Takanotsume, that means ‘Hawk Claw’. Boy, it was hot!!! It made me sweat like hell. Be careful if you use ‘Takanotsume’.
Ingredient
Food ration :
1 serving
1-2 tablespoons
Olive Oil
1 clove
Garlic *finely chopped
1 tablespoon
Sake (Rice Wine) *optional
2-3 teaspoons
Soy Sauce *OR Salt & Black Pepper as required
Cooking instructions
* Step 1
Soak Dried Tofu Skin Sticks in plenty of warm water for 15 to 30 minutes OR until softened. Drain and cut into noodles in the thickness of your choice.
* Step 2
Heat Olive Oil, Garlic and Chilli in a frying pan over medium low heat. When aromatic, add Tofu Skin and Sake (Rice Wine), and stir for a few minutes.
* Step 3
Remove from the heat, sprinkle Soy Sauce over, and toss and stir to combine. You may prefer seasoning with Salt & Black Pepper.
* Step 4
Add some finely chopped Spring Onion, and freshly ground Black Pepper if you like it, and enjoy.
Note: if there is a photo you can click to enlarge it
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