Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang
Chichi Wang wrote the Seriously Asian, Nasty Bits, and The Butcher's Cuts columns for Serious Eats, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.
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Updated May. 15, 2019
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Photograph: Chichi Wang

Recipe Facts

Active: 10 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 1/2 teaspoon coarsely ground white or black pepper

  • 2 teaspoons ginger, grated with a microplane grater or minced

  • 1 teaspoon red chili pepper, optional

  • 8 ounces dried beancurd, rehydrated in water

Directions

  1. Combine soy sauce, honey, pepper, ginger, and pepper flakes in a medium bowl and set aside.

  2. Place the rehydrated bean curd sticks in a pot and cover with water. Simmer until tender, about 10 minutes. Remove from the water and let cool.

  3. When you are ready to serve, pat the bean curd stick dry and cut into 2-inch segments. Place them on a baking sheet or skillet lined with foil. Brush the glaze onto the bean curd sticks. Place them under the broiler and cook until the tops are a little crisp, 3 to 5 minutes. Check during the last minute to prevent scorching. Serve immediately.

Special equipment

broiler, baking pan or skillet, foil

This Recipe Appears In

Nutrition Facts (per serving)
24 Calories
0g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 24
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 439mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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