Tofu Skin Stir Fry

4.80 from 5 votes

Course: Main Course, Side Dish

Cuisine: Chinese, Asian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 2 servings

Calories: 249kcal

Author: Kelly

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.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Ingredients

1 ½ tablespoon oil
10 oz fresh tofu skin (see Note 1)
3 cloves garlic
1 tsp gochugaru (see Note 2)
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 3)
1 tbsp soy sauce
1 tbsp chili crisp or Samyang hot sauce
1 tsp sesame oil
½ tsp salt (see Note 4)
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.

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.
Gochugaru: If you don't have this Korean chile, use regular red pepper flakes. Just dial it back a notch because gochugaru is not as spicy as regular chile flake.
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