Spicy Konjac Side Disk
We’ve been really into the Weilong Moishine Hot and Spicy Konjac Strips and I thought to make these at home after reading this article about their processing. It’s not quite the same, but is still pretty good, has a nice meaty tripe texture, and produces a lot less packaging waste than buying it at 99 Ranch.
Some things.
- Freezing/thawing the konjac makes it porous and crunchy.
- The rest of this is basically a Sichuan stir fry base. Did I ask Claude for advice about this based on the package ingredients? Definitely.
Steps:
- Freeze 16oz Konjac Tofu overnight, and then thaw the next day. Cut/shred into
strips and then blanch in salted water (or steam). Drain, cool, and then
squeeze out as much water as you can.
- Can be purchased at Berkeley Bowl next to regular soy tofu
- In a wok, fry with some grapeseed oil, one at a time:
- Sliced ginger
- 1 tbsp whole Sichuan peppercorns
- 1 tsp doubanjiang
- 4 chopped garlic cloves
- Then add:
- 2 tbsp chili oil
- 1 tsp sugar
- 1 tbsp Chinkiang black vinegar
- Toss in the konjac strips and let simmer for 10 minutes.
- Refrigerate!
You can definitely vary the amount of peppercorn, chili oil, for the amount of Mala you’re going for. I haven’t tried steaming the konjac, which might be better than blanching.