COLD AND SPICY BEANCURD KNOTS
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).
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1 packet of fresh beancurd sticks or knots (we like the knots for added bite) (the more thin 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
Instructions
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.
Prepare the sauce. Combine minced garlic, grated ginger, 10-Year-Aged Black Vinegar, sweet soy sauce, soy sauce, sesame oil, Sichuan Gold, Sichuan Chili Crisp, and salt to taste.
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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!
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