* 1 pack tofu skin sheets uncut * 1 tbsp gochugaru or chili flakes * 1/2 tsp ground cumin * 1/2 tsp sichuan pepper * 1 tsp minced garlic * chopped coriander * 3 tbsp sesame oil * 1 tbsp black vinegar * 1 tbsp dark soy sauce sub with gluten free soy sauce if gf
**Garnish**
* scallions
###Instructions
1. Wash and slice tofu skin sheets into long and wide strips. 1. If using dried tofu skin noodles, soak them in warm water for about 20 minutes or until they become soft and pliable. Drain and set aside. 1. Boil them for about 1-2 minutes to give them a softer texture. 1. Transfer them to a plate and add your dry spices and aromatics – gochugaru, sichuan pepper, cumin, minced garlic and chopped coriander. 1. Pour hot sesame oil over the spices and aromatics and let it sizzle. 1. Add black vinegar and dark soy sauce. Combine well. 1. Garnish with spring onions. Serve the noodles as it is or with some rice. Enjoy!
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###Ingredients
* 1 pack tofu skin sheets uncut
* 1 tbsp gochugaru or chili flakes
* 1/2 tsp ground cumin
* 1/2 tsp sichuan pepper
* 1 tsp minced garlic
* chopped coriander
* 3 tbsp sesame oil
* 1 tbsp black vinegar
* 1 tbsp dark soy sauce sub with gluten free soy sauce if gf
**Garnish**
* scallions
###Instructions
1. Wash and slice tofu skin sheets into long and wide strips.
1. If using dried tofu skin noodles, soak them in warm water for about 20 minutes or until they become soft and pliable. Drain and set aside.
1. Boil them for about 1-2 minutes to give them a softer texture.
1. Transfer them to a plate and add your dry spices and aromatics – gochugaru, sichuan pepper, cumin, minced garlic and chopped coriander.
1. Pour hot sesame oil over the spices and aromatics and let it sizzle.
1. Add black vinegar and dark soy sauce. Combine well.
1. Garnish with spring onions. Serve the noodles as it is or with some rice. Enjoy!
[Source](https://browngirlveganeats.com/xian-biang-biang-style-tofu-noodles/)