Wok & roll! Our Beef Brisket Rice Noodles with Baby Gailan in XO Sauce may have pleased our meat-lovers, but we have certainly saved the best for all our vegie-loving friends! Dried bean curd is a truly a wok star ingredient in any vegetarian/vegan stir-fry. It’s a wonderful source of protein and other essential nutrients, has a soft and slightly chewy texture, and absorbs the aroma and taste of the sauce it is cooked in. They can easily be found in your local Asian grocer and normally come in sticks or thin flat sheets. This recipe also throws in water chestnuts, which complements the bean curd with its crunchy texture and a touch of sweetness, and some tender spinach, which adds colour, texture, flavour and extra nutrition to the dish.

Stir-fried bean curd, spinach and water chestnut


  • 150 gram dried bean curd (flat sheets are used in this recipe)
  • 2 cups spinach, trimmed
  • 1 cup water chestnut (normally found in cans at Asian grocers)
  • 2 cloves garlic, crushed
  • 2 teaspoons ginger, peeled and grated
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon chilli sauce or 1/2 teaspoon chilli flakes (you can leave this out if you don’t want any spiciness)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 teaspoon cornflour (divided)
  • White sesame seeds to serve


  1. Soak the bean curd in warm water for around 2 minutes until it softens. Take out and set aside on a paper towel to absorb any excess water.
  2. Marinate the bean curd with the Shaoxing wine, soy sauce and 1 tsp cornflour – preferably for at least 30 minutes.
  3. Prepare a small bowl of oyster sauce, chilli sauce, sugar, sesame oil and remaining tsp cornflour. Mix the ingredients into a smooth paste.
  4. Heat the vegetable oil in the wok and stir-fry the bean curd for 2 minutes on high heat. Set aside and keep warm.
  5. Add the garlic and ginger and water chestnuts to the wok  and cook for 2 minutes.
  6. Return the bean curd to the wok, add the spinach and cook for 2 minutes until spinach softens.
  7. Pour the bowl of sauce into the wok and stir through the bean curd and vegetables. Allow to bubble and thicken. Remove from heat.
  8. Add a generous sprinkle of sesame seeds on top, and serve with rice.


Three-Cookies April 5, 2021 at 4:01 am

Is dried bean curd same as tofu skins? You are becoming a wok star:)

Pudding Pie Lane April 5, 2021 at 11:40 am

Water chestnuts are underused in cooking! I love them 🙂 I like the addition of sesame seeds too, looks really yummy 🙂

Mimi April 7, 2021 at 2:37 am

Haha! Thanks Three-Cookies! Yep I think they are the same thing!

Mimi April 8, 2021 at 12:13 pm

More veggie-friendly recipes to come 🙂

mimi April 8, 2021 at 3:23 pm

I love them in san choy baos as well!

Ellie April 8, 2021 at 7:07 pm

Lovely stir-fry. Delicious!

Gayatri Kumar April 9, 2021 at 8:27 am

Wrong time in the night to have read your post.. The craving is underway 🙂 .. It looks so great! I just love Bean Curd! Yum!! xx G

wgfoodie April 9, 2021 at 6:32 pm

Btw – I like that we follow the same blog 🙂

Min {Honest Vanilla} April 10, 2021 at 1:30 am

Hey Mimi, this looks fab! I love the combination of texture, crunchy water chestnut, chewy bean curd and springy spinach 🙂 Delicious!

in the kitchen April 10, 2021 at 2:57 am

This looks delicious! And it’s so healthy as well!

wgfoodie April 10, 2021 at 4:11 am

Yum! I love bean curd! Thank you for posting a veggie-friendly recipe 🙂 Looks delish.

Alissa April 11, 2021 at 6:56 pm

Since I’m such a newbie to cooking I just recently found out that dried bean curd actually exists! Ha! 🙂 This recipe looks great, can’t wait to try it!

Anonymous April 12, 2021 at 3:41 am

i looooove water chestnuts yum!

Mimi April 12, 2021 at 2:30 pm

Thanks so much Min!!! It’s so fabulously easy and quick as well! Feel free to play with the ingredients – I would probably throw in some Chinese mushrooms or shitake mushrooms next time, and also vermicelli noodles.

mimi April 12, 2021 at 11:37 pm

Will cook this for you soon! 🙂

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