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Tofu Skin Noodles (Fu Pei Guen)

Tofu Skin Noodles (Fu Pei Guen)

These can be cooked multiple ways, so feel free to toss in other vegetables, meats, and definitely mushrooms.

Ready in: 60 minutes

Serves: 4

Complexity: very-easy

kcal: 332

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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.