Stir-Fried Bean Curd Sticks with Sweet Potato Sheets
A simple and rustic stir-fry featuring chewy sweet potato sheets and savory fried tofu strips, seasoned with soy sauce and fresh aromatics.
Story
This dish highlights the satisfying texture of homemade sweet potato sheets paired with the rich flavor of fried tofu. It comes together quickly in a single pan, making it a perfect weeknight side or a light main course.
Ingredients
Sweet potato sheets (fenpi)
2 sheets
Fried bean curd sticks (you doufu)
as needed
Fresh chili
to taste
Scallions
as needed
Salt
to taste
Light soy sauce
to taste
Instructions
1
Prep the ingredients
Slice the fried bean curd into strips. Cut the fresh chili into strips and chop the scallions. Cut the sweet potato sheets into bite-sized pieces.
2
Stir-fry the tofu
Heat the wok or pan over medium heat. Add a little oil if needed, then add the sliced fried bean curd. Stir-fry briefly until aromatic.
3
Combine and season
Add the sweet potato sheets to the pan and toss to combine with the tofu. Add salt to taste. Add the chili strips and drizzle with light soy sauce. Stir-fry everything together until the sheets are heated through and evenly coated. Garnish with chopped scallions before serving.
