Homemade Healthy Spicy Strips
Made with yuba (tofu skin) You can also use oil tofu skin; the method is the same Adjust the amount of ingredients according to your taste Taste the flavor when adding seasonings, add more if necessary, and stop when it tastes right Yuba tends to stick to the bottom of the pot, so be sure to use a non-stick pan!
Ingredients
Steps
Soak the yuba until soft Clean and cut into segments Place them in a strainer to drain excess water
Use a flat non-stick pan Add olive oil to the pan Use more oil than usual for stir-frying The amount should be approximately the same as what you'd use for pan-frying fish or dumplings. Put in the yuba and cook over medium-low heat Stir constantly to prevent burning
Once the yuba becomes slightly dry and firm, add ginger, Sichuan peppercorns, star anise, cinnamon, bay leaves, dried chili, chili powder, salt, sugar, and soy sauce and continue stir-frying. (Slice the ginger and cut the dried chili beforehand to release more flavor.)
When the aroma of the spices is noticeable, add some water to the pan and then include chicken bouillon powder. Simmer over low heat for a few minutes to let the flavors blend. Stir over high heat to reduce the liquid. Once most of the water has evaporated, sprinkle roasted white sesame seeds and mix well before turning off the heat (I didn't have sesame seeds this time, so I skipped them).
Use chopsticks to remove the finished strips (avoid the seasonings) and plate them.