Ingredients
250 g tofu skin, either frozen or dried
2 tbsp rice bran oil
1 handful bok choy
1 spring onion, thinly sliced (about ¼ cup)
3 cloves garlic, smashed
½ cup dried hot chillies, roughly torn
2 tsp light soy sauce
1 tsp oyster sauce
SIDS SALT & PEPPER to taste
1-2 tsp sesame oil
Directions
Soak tofu skin in a large bowl of water until softened, about 30 minutes then remove from water. Line the sheets up on a cutting board and roll into a cylinder. Cut crosswise into 6 mm slices, or to your preferred width for noodles.
Bring a pot of water to boil. Add the cut-up strands of tofu skin and simmer until tender, 10-15 minutes. Drain and set aside.
Heat the oil in the wok over high heat until shimmering. Add bok choy and stir-fry until tender-crisp, about 1 minute. Add spring onions and garlic and stir-fry until light brown and fragrant, about 30 seconds. Add chilli peppers.
Add tofu skin, soy sauce, and oyster sauce. Stir around to evenly distribute seasonings then stir-fry until tofu skin has absorbed seasonings and residual wok liquor. Season to taste with SIDS SALT & PEPPER. Remove from heat and drizzle in 1-2 teaspoons sesame oil. Serve immediately.
