- 8 ounces fresh tofu shreds (our package called them \"tofu rolls\" - not the really thin yellow tofu skin noodles aka yuba)
- 2 tbsp vegetable oil
- 2 scallions, white and green parts, thinly sliced
- 3 medium cloves garlic, roughly chopped
- 5-6 dried Chinese hot chilies, roughly torn
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- Kosher salt
- 1 to 2 tsp sesame oil
DirectionsGently unroll the tofu shreds by hand if they are tightly rolled.
Blanch tofu skin noodles in a large pot of boiling water until softened, about 2-3 minutes. Drain and set aside.
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 fragrant, about 30 seconds. Add chili peppers.
Add tofu skin, soy sauce, and oyster sauce. Stir-fry until tofu skin has absorbed the liquid and ingredients are evenly distributed. Season to taste with salt. Remove from heat and drizzle in sesame oil.