Quick Stir-Fried Tofu Skin with Chicken Sausage (Mala Xiang Guo Inspired)
Spicy and Savory Stir-Fried Tofu Skin and Chicken Sausage – Perfect with Drinks!
This is a stir-fried dish featuring tofu skin, inspired by Mala Xiang Guo but with a flavor profile adjusted for Korean palates. I personally enjoy tofu skin, but sometimes the intense numbing sensation of Mala Xiang Guo doesn’t suit me. This recipe offers a Korean twist! While it lacks the characteristic ‘mala’ tingle, it’s non-greasy, delightfully spicy, and makes for an excellent accompaniment to drinks.
Main Ingredients
- 2 strands dried tofu skin (fuzhu)
- 1 pack chicken breast sausage
- 1/2 pack king oyster mushrooms
- 1/2 bell pepper (any color)
- 20 leaves of lettuce or bok choy
- Cooking oil, as needed
Seasoning
- 2 Tbsp soy sauce
- Sriracha sauce, to taste (approx. 2 swirls)
- Black pepper, to taste (approx. 10 twists)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce
- Sriracha sauce, to taste (approx. 2 swirls)
- Black pepper, to taste (approx. 10 twists)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing the star ingredient: 2 strands of dried tofu skin (fuzhu).
Step 2
Soak the dried tofu skin in cold water for at least 2 hours and 30 minutes, or until the core becomes soft and pliable when bent. Once softened, cut the tofu skin into bite-sized pieces, about the length of your finger.
Step 3
About halfway through the soaking process (around 1 hour in), it’s a good idea to change the soaking water to fresh cold water for a cleaner result.
Step 4
Slice the chicken breast sausages into bite-sized pieces. Gently press the soaked tofu skin between your hands to remove excess water. Don’t worry about squeezing it completely dry.
Step 5
Prepare the vegetables: trim and separate the king oyster mushrooms into smaller pieces, and cut the bell pepper into bite-sized chunks. Wash the lettuce or bok choy leaves and pat them dry.
Step 6
Heat your wok or frying pan over medium-high heat. Add about 2 swirls of cooking oil and let it get hot. A well-heated pan prevents sticking and ensures a good sear.
Step 7
Add the drained tofu skin and chicken sausage to the hot pan. Stir-fry over high heat until the surfaces are lightly golden brown. This step enhances the texture and flavor.
Step 8
Once the tofu skin and sausage are slightly browned, add the sliced bell pepper and continue to stir-fry. Cook just until the bell pepper is tender-crisp.
Step 9
Add the king oyster mushrooms to the pan. Stir-fry quickly over high heat to prevent them from releasing too much water. Cook just until they are slightly wilted.
Step 10
Push the stir-fried ingredients to one side of the pan. Pour 2 Tbsp of soy sauce into the empty space. Let the soy sauce sizzle and bubble for a moment before turning off the heat. Be careful not to burn the soy sauce.
Step 11
With the heat off, gently swirl the pan to combine the soy sauce with the stir-fried ingredients. The residual heat will coat everything evenly, creating a delicious glaze.
Step 12
Now, add the lettuce or bok choy leaves. These leafy greens cook very quickly and will wilt from the residual heat.
Step 13
Add Sriracha sauce and black pepper according to your preference. For a spicier kick, add about 2 swirls of Sriracha sauce and about 10 twists of black pepper. Turn the heat back to high and stir-fry everything together for no more than 30 seconds until well combined. This is the final step!
Step 14
Transfer the stir-fried tofu skin and chicken sausage to a serving plate. Sprinkle generously with 2 Tbsp of toasted sesame seeds. The high-heat stir-frying imparts a subtle smoky flavor. While it doesn’t have the numbing sensation of mala, the Sriracha sauce provides a pleasant spiciness. This dish is highly recommended as a perfect pairing with cold beer. Enjoy!
