Beancurd Sticks Simmered with Chili Bean Paste Recipe

Photograph: Chichi Wang

Recipe Facts

Active: 20 mins
Total: 3 hrs 30 mins
Serves: 4 servings

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  • 8 ounces beancurd sticks, soaked in water for a a few hours

  • 2 tablespoons cooking oil

  • 2 to 3 tablespoons Sichuan chili bean paste

  • 3 cups low-sodium chicken or vegetable broth or water

  • 2 tablespoons Shaoxing rice wine or dry sherry

  • 1 teaspoon dark soy sauce

  • 1/2 teaspoons crushed Sichuan peppercorns

  • 1 star anise pod

  • Kosher salt

  • Chopped cilantro and scallions to garnish


  1. Cut the soaked bean curd sticks into 2-inch segments and set aside. (You can soak the tofu skin the night before, placing them in the refrigerator in a large bowl of water.)

  2. Heat the oil in a wok or sauté pan over medium heat until shimmering. Add the chill bean paste and stir-fry until it is fragrant, about 20 seconds. Add the stock, wine, soy sauce, spices, and segments of tofu skin. Simmer until the tofu skin is tender and flavorful, about 20 minutes. Season to taste with salt. Serve immediately, garnishing with scallions and cilantro.

Special Equipment

3 quart sauté pan

This Recipe Appears In

Nutrition Facts (per serving)
101 Calories
9g Fat
2g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 101
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 718mg 31%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 5mg 25%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 64mg 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.)