Tofu Skin Noodles Recipe

Chichi Wang

Recipe Facts

Active: 20 mins
Total: 60 mins
Serves: 4 servings

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  • 8 ounces tofu skin, either frozen or dried

  • 2 tablespoons vegetable or canola oil

  • 1 green onion, thinly sliced (about 1/4 cup)

  • 3 medium cloves garlic, smashed

  • 1/2 cup dried Chinese hot chiles, roughly torn

  • 2 teaspoons light soy sauce

  • 1 teaspoon oyster sauce

  • Kosher salt

  • 1 to 2 teaspoons sesame oil (optional)


  1. Soak tofu skin in a large bowl of water until softened, about 30 minutes. Remove from water. Line the sheets up on a cutting board and roll into a cylinder. Cut crosswise into 1/4-inch slices, or to your preferred width for noodles.

  2. Bring a pot of water to boil. Add the cut-up strands of tofu skin and simmer until tender, 10 to 15 minutes. Drain and set aside.

  3. Heat the oil in the wok over high heat until shimmering. Add bok choy and stir-fry until tender-crisp, about 1 minute. Add scallions and garlic and stir-fry until light brown and fragrant, about 30 seconds. Add chili peppers, if using.

  4. Add tofu skin, soy sauce, and oyster sauce. Stir around to evenly distribute seasonings; stir-fry until tofu skin has absorbed seasonings and residual wok liquor. Season to taste with salt. Remove from heat and drizzle in 1 to 2 teaspoons sesame oil, if desired. Serve immediately.

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Nutrition Facts (per serving)
130 Calories
10g Fat
5g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 130
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 309mg 13%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 7g
Vitamin C 3mg 17%
Calcium 172mg 13%
Iron 2mg 9%
Potassium 199mg 4%
*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.)