COLD AND SPICY BEANCURD KNOTS
By When & Where
A light and bright appetizer to prepare for friends, fam, or yourself. Pair with Sichuan Gold or Sichuan Chili Crisp for an added electric kick. Recipe crafted by Court and Jess Eu of @when__and__where).
1 packet of fresh beancurd sticks or knots (the thinner the bean curd the better)
spring onions, chopped, to garnish
sesame seeds, to garnish
1 - 2 tsp fresh ginger, grated
2 garlic cloves, minced
2 tbsp 10-Year-Aged Black Vinegar
2 tbsp sweet soy sauce
1 tbsp soy sauce
2 tbsp sesame oil
2 tbsp Sichuan Chili Crisp
1 - 2 tbsp Sichuan Gold
salt to taste
Bring a pot of water to a rolling boil. Cook tofu skin for 1-2 minutes.
Once the tofu skin has softened, drain and place in ice cold water to cool.
Place the drained and cooled tofu skins in your serving dish, and cover with sauce. Mix well. Place in the fridge until cold.
Once guests are seated, garnish with spring onions and sesame seeds as desired. Serve and enjoy right away!
1. A good playlist. Have your friends choose a song before the dinner, and create a playlist using those songs as the base. That way, they’ll feel moments of familiarity at the dinner, which is a great way to ground them in the moment!
2. Decorate according to theme. It’s fun to switch up the decorations for each dinner theme. When celebrating Lunar New Year, red is the color of luck. We incorporated that color in the flower branches, the red packets filled with chocolate scattered on the table, and even red chopsticks!
3. End with something sweet (but not too sweet - we are Asian after all). At the end of a meal, we love to offer a small dessert to close out the evening. It can be anything from a cookie to a bowl of fruit. For our Lunar New Year meal, we served our spin on the Cantonese Pomelo Mango Sago dish (楊枝甘露).