Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey Recipe
[Photograph: Chichi Wang]
Read more: Chichi's Chinese: Tofu Skin, Part One
- Yield:serves 4
- Active time: 10 minutes
- Total time:20 minutes, plus several hours for soaking the bean curd
Ingredients
- 2 tablespoons soy sauce
- 1 tablepoon honey
- 1/2 teaspoon coarsely ground white or black pepper
- 2 teaspoon ginger, grated with a microplane grater or minced
- 1 teaspoon red chili pepper flakes, 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.
This Recipe Appears In
Chichi's Chinese: Tofu Skin, Part OneThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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