Spicy & Savory Lazhojjang Tou-fu Skin and Bean Sprout Stir-fry
Spicy & Savory Lazhojjang Tou-fu Skin and Bean Sprout Stir-fry
Addictive Tou-fu Skin and Bean Sprout Stir-fry Made with Lazhojjang
I have a favorite Chinese sauce that I absolutely adore: Lazhojjang! This sauce is a bit dangerous, though – once you taste it, you won’t be able to stop. If you love spicy food or enjoy Mala Xiang Guo, you’re definitely going to love this dish. It’s a simple yet incredibly flavorful way to elevate your meal.
Main Ingredients- 80g dried tou-fu skin (yuba)
- 130g fresh bean sprouts
Seasoning- 2 Tbsp Lazhojjang (spicy chili bean paste)
- 1 Tbsp oyster sauce
- 2 Tbsp Lazhojjang (spicy chili bean paste)
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
Prepare 80g of dried tou-fu skin (yuba). Break the dried tou-fu skin into bite-sized pieces, about 5cm long, by gently tapping it with your hands. Then, soak these pieces in cold water for about 2 hours and 30 minutes until fully rehydrated. Soaking ensures a tender texture and allows the tou-fu skin to absorb flavors beautifully when stir-fried.
Step 2
Once the tou-fu skin is rehydrated and drained, set it aside. Wash 130g of fresh bean sprouts under running water and drain them thoroughly. Measure out 2 tablespoons of your store-bought Lazhojjang and 1 tablespoon of oyster sauce. Having all your ingredients prepped and ready makes the cooking process much smoother and more enjoyable.
Step 3
Now, let’s start stir-frying! Heat a wok or a large, deep pan over medium-high heat. Add the rehydrated tou-fu skin to the hot pan. Since Lazhojjang already contains oil, you don’t need to add extra cooking oil. Let the tou-fu skin sizzle for a moment to release its fragrance.
Step 4
Add the measured 2 tablespoons of Lazhojjang directly into the pan with the tou-fu skin. You’ll immediately notice the rich, spicy aroma of the sauce.
Step 5
The tou-fu skin, having absorbed water during soaking, will release some moisture, and this combines with the oil from the Lazhojjang to create a glossy, appealing mixture in the pan. Continue stir-frying to coat the tou-fu skin evenly with the sauce.
Step 6
Carefully add 3 tablespoons of water to the pan. This water helps the tou-fu skin absorb the Lazhojjang more deeply, creating a richer flavor. Stir-fry over high heat for about 1-2 minutes, or until the water has mostly evaporated. As the water reduces, the sauce will thicken and cling to the tou-fu skin, concentrating its flavor.
Step 7
Once the tou-fu skin has absorbed the Lazhojjang flavor, add all the washed and drained 130g of bean sprouts to the pan. Adding them to the hot pan will help them cook quickly while retaining their crispness.
Step 8
Stir-fry the bean sprouts vigorously over high heat for just a minute or two, until they are slightly wilted but still retain a pleasant crunch. Then, add the 1 tablespoon of oyster sauce and toss everything together to combine. The oyster sauce adds an extra layer of savory umami, enhancing the overall taste. Serve immediately and enjoy this delightful dish!
