Dried tofu skin is perfect to pack for camping as it’s light and doesn’t require refrigeration since it’s already cooked and dried. All it needs is a 30-minute soak in boiling water and it’s ready to go. Prepare the delicious stir-fry sauce ahead of time and bring it along with your favorite greens and vegetables to make a quick and wholesome meal camp side. Most prepared chicken powders have salt in them already, so taste and season to your preference.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons chicken powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground Sichuan pepper
- 1/4 teaspoon ground white pepper
- 4 ounces dried tofu skin, dried bean curd or yuba
- 2 tablespoons canola oil
- 8 ounces shiitake mushrooms, sliced
- 1/2 cup dried chile de arbol
- 4 cloves garlic, smashed
- 1 1/4 pounds bok choy, quartered and cut into 1-inch pieces
Instructions
- To prepare the stir-fry sauce: Whisk together the chicken powder, garlic powder, onion powder, rice vinegar, Shaoxing wine, cumin, coriander, sugar, Sichuan pepper, white pepper and 1/4 cup water in a medium bowl or airtight leak-proof container; set aside until ready to use. The sauce can be prepared up to a day in advance.
- Bring enough water to a boil to cover the tofu skins. Put the tofu skins in a large cast-iron skillet or bowl and pour the boiling water over top. Let sit until flexible, about 30 minutes. (If the tofu skins are very long and do not sit completely in the skillet, break the pieces in half as needed.)
- Drain the tofu skins and discard the liquid. Cut the skins into 1-inch pieces.
- Wipe the cast-iron skillet dry, then set over medium-high heat, add the oil and heat until hot and the oil is shimmering. Add the mushrooms, dried chiles and garlic and cook until the mushrooms are cooked through and browned slightly, about 4 minutes. Add the prepared sauce, tofu skins and bok choy and cook, stirring, until the bok choy is slightly wilted and cooked but still crisp throughout, 1 to 2 more minutes. Serve immediately.
Nutrition Facts
| Calories | 285 |
| Total Fat | 17 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 1 milligrams |
| Sodium | 1283 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 6 grams |
| Sugar | 6 grams |
| Protein | 19 grams |