Stir-Fried Tofu Skin with Bamboo Shoots

Name: Stir-Fried Tofu Skin with Bamboo Shoots
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Chinese
Ingredients: 150 g tender young bamboo shoot meat (cut into rolling slices); 24 (about 200 g) tofu skin (blanched in boiling water, squeezed dry, chopped); 15 g fine salt; 5 g sugar; 2 g MSG (monosodium glutamate); 10 g wet starch (thinned for slurry); 10 g sesame oil (drizzled in); 40 g cooked vegetable oil; soy sauce (amount not listed in original), to taste

A Zhejiang stir-fry of bamboo shoots with tofu skin: the shoots are crisp and tender, the tofu skin fragrant and soft, with a clean, refreshing flavor.

12 min

Easy

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Ingredients

tender young bamboo shoot meat (cut into rolling slices) 150 g

tofu skin (blanched in boiling water, squeezed dry, chopped) 24 (about 200 g)

fine salt 15 g

sugar 5 g

MSG (monosodium glutamate) 2 g

wet starch (thinned for slurry) 10 g

sesame oil (drizzled in) 10 g

cooked vegetable oil 40 g

soy sauce (amount not listed in original) to taste

Instructions

Preparation

Cut the bamboo shoots into rolling slices. Blanch the tofu skin briefly in boiling water, squeeze out the moisture, then chop into small pieces.

Stir-fry the bamboo shoots

Heat a wok over medium heat, swirl to coat, then add the cooked vegetable oil. Add the bamboo shoot slices and stir-fry briefly.

Season and simmer

Add the soy sauce, fine salt, sugar and 100 g of water, and simmer for about 2 minutes.

Add the tofu skin

Add the tofu skin and stir evenly with a ladle. Once it comes back to a boil, add the MSG, thicken with the thinned wet starch slurry, drizzle in the sesame oil, then transfer to a plate and serve.