Gallery
Spicy Tofu Skin (Better Than Spicy Sticks!)
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 13m
- Cook
- 15m
- Total
- 28m
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Chinese
IngredientsWhat you'll need for Spicy Tofu Skin (Better Than Spicy Sticks!)
| Ingredient | Amount |
|---|---|
| Green pepper | 4 as needed |
| Minced meat | 200g |
| Light soy sauce | 1 tbsp |
| Dark soy sauce | 1 tbsp |
| Oyster sauce | 1 tbsp |
| Pepper | 3g |
| Starch | 5g |
- Green pepper4 as needed
- Minced meat200g
- Light soy sauce1 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Pepper3g
- Starch5g
Cooking StepsHow to cook Spicy Tofu Skin (Better Than Spicy Sticks!) step by step
-
Step 1
Prepare ingredients: green peppers, minced meat. 1. Marinate minced meat with starch, cooking wine, light soy sauce, pepper, and ginger-scallion water. 2. Cut green peppers into sections, remove seeds, stuff with minced meat. 3. Heat oil, pan-fry stuffed peppers until blistered.
-
Step 2
Make sauce: 1 tbsp light soy sauce + 1 tbsp dark soy sauce + 1 tbsp oyster sauce + salt + 1 tbsp starch + half bowl water.
-
Step 3
Pour in prepared sauce, reduce over high heat.
Spicy Tofu Skin (Better Than Spicy Sticks!)
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 4 as needed Green pepper
- 200g Minced meat
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 3g Pepper
- 5g Starch
Instructions
-
Prepare ingredients: green peppers, minced meat. 1. Marinate minced meat with starch, cooking wine, light soy sauce, pepper, and ginger-scallion water. 2. Cut green peppers into sections, remove seeds, stuff with minced meat. 3. Heat oil, pan-fry stuffed peppers until blistered.
-
Make sauce: 1 tbsp light soy sauce + 1 tbsp dark soy sauce + 1 tbsp oyster sauce + salt + 1 tbsp starch + half bowl water.
-
Pour in prepared sauce, reduce over high heat.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
