Beancurd Knots with Chilli Oil

4 serves | 55 minutes (30 minutes rehydrating)

This is a delightful and flavourful dish that combines the chewy texture of rehydrated beancurd knots with the spiciness from the Chilli Oil and balanced with fresh, crisp taste of blanched bokchoy.


  • 200g dried Beancurd (tofu) Knots
  • 2 tablespoons pre-made chili oil from Chilli Oil Kit
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1 small piece of ginger, minced
  • 1 green onion, chopped
  • 1 tablespoon sesame oil
  • 200g bok choy, washed and halved or quartered
  • Salt, to taste
  • Optional: sesame seeds and chopped coriander for garnish


Rehydrate the Beancurd Knots (30 minutes):

  • Place the dried beancurd knots in a large bowl.
  • Pour boiling water over them, ensuring they are fully submerged.
  • Let them soak for about 30 minutes until they become soft.
  • Drain and squeeze out any excess water.

Prepare the Sauce (5 minutes):

  • In a small bowl, mix together the pre-made chilli oil, soy sauce, rice vinegar, sugar, minced garlic, and minced ginger.

Cook the Bok Choy (5 minutes):

  • Bring a pot of water to a boil and add a pinch of salt.
  • Add the bok choy and blanch for about 2-3 minutes until just tender.
  • Drain and set aside.

Cook the Beancurd Knots (10 minutes):

  • In a large pan, heat the sesame oil over medium heat.
  • Add the drained beancurd knots and stir-fry for about 5 minutes until they start to get a little crispy on the edges.
  • Pour the prepared sauce over the beancurd knots and stir well to ensure they are evenly coated.
  • Continue to cook for another 2-3 minutes until the sauce thickens slightly and the beancurd knots are well coated.

Combine and Serve (5 minutes):

  • Add the blanched bok choy to the pan with the beancurd knots and gently toss to coat with the sauce.
  • Transfer the mixture to a serving plate.
  • Garnish with chopped spring onion, sesame seeds, and coriander if desired.
  • Serve hot or at room temperature.