Step 1

Bring a large pot of water to a boil. Once boiling, add the dried bean curd knots and let it simmer for about 20 minutes, or until tender. Remove from heat and drain the knots. Slightly press them with a spatula to remove excess water. Cover and set aside.

Step 2

Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger, red pepper flakes, and sesame seeds. Fry to 2-3 minutes, or until sesame seeds are golden brown.

Step 3

Add the bean curd knots to the skillet and sautée for 2-3 minutes, stirring regularly to prevent sticking.

Step 4

Deglaze the pan with the soy sauce, lime juice, and maple syrup and cook for another 2 minutes. Remove from heat and top with chopped cilantro or green onions.

Step 5

Serve the spicy bean curd knots with sautéed greens on the side like pak choy, spinach, kale, etc.

Step 6

Bean curd knots will keep for up to 3 days in the refrigerator, they can be eaten cold too.