These bean curd knots are pan-fried in a spicy, garlicky chili oil, then finished with toasted sesame seeds and fresh scallions. Chewy, perfectly seasoned, and packed with over 20g of protein per serving, they make a fantastic appetizer or side dish!
If you’re looking for a delicious way to enjoy bean curd knots, this recipe is a game-changer. The chewy, satisfying texture of the yuba knots pairs perfectly with the bold, aromatic chili oil, creating a dish that’s both comforting and exciting.
What I love most about this recipe is how quickly it comes together. The bean curd knots absorb all the incredible flavors of the chili oil, garlic, and spices, resulting in a dish that tastes like it came from a restaurant. Plus, it’s packed with plant-based protein, making it a nutritious and satisfying addition to any meal.
⭐️ Why You Should Try It
- Chewy, satisfying texture: The bean curd knots have a wonderful meaty bite that’s incredibly satisfying.
- Bold, aromatic flavors: The spicy chili oil, garlic, and scallions create a deeply flavorful dish.
- High-protein: Each serving packs over 20g of plant-based protein.
- Quick and easy: Ready in under 35 minutes with just 10 ingredients.
- Versatile: Serve as an appetizer, side dish, or main course over rice.
📘 What Are Bean Curds
Bean curd skin, also known as yuba, tofu knots, or tofu skin, is the skin that forms on the surface when soy milk is boiled. It’s then removed and typically dried. The first reference to tofu skin appeared in a Chinese book around 1578. Yuba comes in many forms—sheets, strips, or knots—and can be found dried or fresh in Asian supermarkets.
🌶️ Ingredient Notes
These bean curd knots take less than 35 minutes to prepare and require only 10 ingredients. Here’s what you’ll need:
- Bean curd knots (yuba): Dried or fresh—both work beautifully.
- Chili oil: The star of the dish—use a good quality one or make your own.
- Garlic: Adds aromatic depth and savory flavor.
- Soy sauce: Provides saltiness and umami.
- Sugar: Balances the heat and saltiness.
- Sesame oil: Adds a nutty, toasty aroma.
- Scallions: For freshness and color.
- Sesame seeds: Toasted for garnish and crunch.
- Vinegar: A touch of acidity to brighten the flavors.
- Chili flakes: For extra heat (optional).
🥣 How to Cook It
Start by soaking the dried bean curd knots in warm water until they soften—this usually takes about 15-20 minutes.
In the meantime, prepare the chili oil that brings a ton of flavor to this dish:
- Heat neutral oil in a small saucepan.
- Add minced garlic, chili flakes, and a touch of sesame oil.
- Cook until fragrant, being careful not to burn the garlic.
- Stir in soy sauce, sugar, and vinegar to create a flavorful sauce.
Now, add the softened bean curd knots to the pan and toss them in the chili oil until they’re well coated and heated through.
Before serving, sprinkle with more green onions for freshness, and serve with your favorite greens on the side!
🥗 What to Serve It With
You can serve these bean curd knots as an appetizer or as a topping over rice or quinoa. They also pair beautifully with stir-fried or steamed vegetables for a complete meal.
📔 Pro Tips for Success
Don’t over-soak the knots.
Soak the dried bean curd knots just until they’re soft and pliable—about 15-20 minutes. Over-soaking can make them mushy.
Adjust the heat to your liking.
Feel free to increase or decrease the amount of chili flakes based on your spice preference. The dish is wonderfully customizable!
Use good quality chili oil.
The chili oil is the backbone of this dish. Use a good quality one, or make your own for the best flavor.
💬 Frequently Asked Questions
What does yuba taste like?
Yuba, just like tofu, has a very mild flavor on its own. It absorbs the flavors of whatever it’s cooked with, making it incredibly versatile.
Can I freeze this dish?
Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
How should I store leftovers?
You can keep the bean curds in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat for 3-5 minutes.
Can I use fresh yuba instead of dried?
Absolutely! Fresh yuba works beautifully—just skip the soaking step and cook it directly in the chili oil.
If you’ve never tried cooking with bean curd knots, I highly recommend giving it a shot! This restaurant-worthy dish is easy to make and bursts with a fantastic sweet-salty-spicy flavor that you won’t get enough of!
Bean Curd Knots in Spicy Chili Oil
Ingredients
- 7 oz dried bean curd knots (yuba) (200g)
- 3 tbsp neutral oil
- 4 cloves garlic, minced
- 1 tbsp chili flakes (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Soak the bean curd knots: Place the dried bean curd knots in a large bowl and cover with warm water. Let them soak for 15-20 minutes until they become soft and pliable. Drain well.
- Prepare the chili oil: In a large skillet or wok over medium heat, warm the neutral oil. Add the minced garlic and chili flakes. Sauté for 1-2 minutes until fragrant—be careful not to burn the garlic.
- Add the sauce: Stir in the soy sauce, sugar, rice vinegar, and sesame oil. Cook for 1 minute until the sugar dissolves and the sauce comes together.
- Toss the knots: Add the softened bean curd knots to the pan and toss them in the chili oil sauce until they’re well coated and heated through (about 2-3 minutes).
- Garnish and serve: Transfer to a serving plate and garnish with sliced scallions and toasted sesame seeds. Serve hot as an appetizer or over rice.
Notes
- Soaking time: Don’t over-soak the knots—they should be soft but still hold their shape.
- Spice level: Adjust the chili flakes to your preferred heat level.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently in a pan.
- Fresh yuba: If using fresh yuba, skip the soaking step and cook it directly in the sauce.
