Spicy Bean Curd Sticks with Pointed Cabbage | TOFU SKIN / YUBA STIR FRY [VEGAN CHINESE RECIPE]

bean curd sticks

🥗Healthier: seitan

💰Cheaper: tofu

Tofu is more affordable and still provides a similar texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining a neutral flavor.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Hot sauce is often cheaper and adds similar heat.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute.

Rehydrate the dried bean curd sticks in water for about 40 minutes.

Wash and slice the pointed cabbage into thin strips.

Chop the tomatoes into pieces.

Heat oil in a large skillet over medium-high heat.

Add the rehydrated bean curd sticks and pointed cabbage to the skillet; stir-fry until the cabbage is tender.

Add the chopped tomatoes, rice vinegar, light soy sauce, water, dried chili peppers, sichuan peppercorn, salt, sugar, and turmeric; stir well to combine.

Cook until everything is heated through and flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens