Quick Fiery Bean Curd and Chili Stir Fry

If you’re searching for a dish that packs an incredible punch of flavor with minimal fuss, you’ve just found your new weeknight champion. This stir-fry is a brilliant example of how just a few simple ingredients can create something truly memorable. Ready in about 10 minutes of active cooking time, it’s the definition of fast food, but made wholesome and fresh in your own kitchen. The star of the show is the bean curd stick, which has a wonderfully satisfying, slightly chewy texture that beautifully soaks up all the spicy, aromatic flavors of the chili-infused oil. It’s a dish that’s effortlessly simple to prepare but delivers a deeply savory and spicy flavor that will have you reaching for a second helping. It’s the perfect partner for a bowl of fluffy steamed rice.

Here’s everything you’ll need to get started. Don’t be intimidated by any unfamiliar ingredients; they are easy to find and I’ve included some simple swaps you can make.

Ingredients:

• Dried Bean Curd Sticks (Yuba): A generous handful, about 3.5 ounces or 100 grams.
• Medium Red Chili Peppers: 5 whole peppers.
• Peanut Oil: 2 tablespoons.
• Salt: a pinch, or to taste.

Notes on Ingredients:

• Dried Bean Curd Sticks: Also known as Tofu Skin or Yuba, these are a fantastic plant-based protein made from the skin that forms on top of soy milk as it’s being heated. They have a brilliant, meaty texture when rehydrated. You can find them in the dried goods aisle of most Asian grocery stores or online. If you can’t find them, you can substitute with extra-firm tofu that has been pressed and cut into thick strips, though the texture will be softer.
• Red Chili Peppers: The recipe calls for five, which creates a lovely, fragrant heat. For a good spicy kick, I recommend using Fresno peppers or red jalapeños. If you prefer things much milder, you can use a red bell pepper instead. You’ll still get a beautiful color and sweet flavor without the intense heat.
• Peanut Oil: This oil has a high smoke point and adds a subtle nutty aroma that complements the dish. However, feel free to use any neutral cooking oil you have on hand, like vegetable, canola, or grapeseed oil.

This dish comes together in a flash once your ingredients are prepped. The most important step is rehydrating the bean curd sticks, which requires some planning but is completely hands-off. Follow these steps for a perfect result every time.

Instructions:

1. First, rehydrate the bean curd sticks. Place the dried sticks in a large bowl and cover them completely with cold water. Let them soak overnight, or for at least 8 hours, until they are fully softened and pliable. Pro Tip: If you’re short on time, you can use warm (not hot) water to speed up the process; they should be ready in about 2-4 hours.

2. Prepare your chili peppers. Wash the red chili peppers thoroughly. Slice off the stems, then cut them in half lengthwise. For less heat, be sure to scrape out the seeds and the white membrane inside. Once they are cleaned, slice the peppers into thin, elegant strips.

3. Get the bean curd sticks ready. Once they are fully rehydrated, lift the bean curd sticks from the water and gently squeeze out the excess moisture. This is a key step to ensure they don’t splatter in the hot oil and will help them absorb the flavors of the dish better. Cut the softened sticks into bite-sized pieces, about two inches long.

4. Let the cooking begin! Set a wok or a large skillet over medium-high heat. When the pan is hot, pour in the peanut oil and give it a swirl. Add the sliced chili peppers and a pinch of salt. Stir-fry for about a minute until the peppers are fragrant and just starting to soften. Now, toss in the prepared bean curd sticks. Keep stir-frying for another 1-2 minutes, ensuring everything is well-combined and the bean curd is heated through. The goal is just to heat everything together and let the flavors meld.

5. Serve and enjoy. Transfer your beautiful stir-fry to a serving plate immediately. The final dish is a vibrant, spicy, and incredibly satisfying meal.

The first thing you’ll notice about this dish is its incredible aroma—a tantalizing mix of toasted chili and savory goodness. The experience of eating it is all about the wonderful contrast in textures. The bean curd sticks are tender with a satisfying chew, acting like perfect little sponges that have soaked up the spicy, savory oil. The chili strips, softened but still with a hint of freshness, provide a burst of gentle sweetness and a lingering warmth. It’s a testament to how simple, high-quality ingredients can create a truly spectacular meal.

This recipe has become a staple in my kitchen for its sheer simplicity and bold flavors. I encourage you to give it a try, especially on a busy day when you crave something wholesome yet exciting. It’s a fantastic dish on its own with rice, but it also works beautifully as a side dish in a larger meal. I’d love to hear how you enjoyed it! Did you adjust the spice level? What did you serve it with? Share your experience in the comments below