Kao Tiao Pi, a beloved Chongqing street food, is a fiery, aromatic dish featuring grilled tofu skin skewers slathered in a bold, spicy marinade. Hailing from the bustling food stalls of Chongqing, this dish combines crispy, chewy tofu skin with the signature mala (numbing and spicy) flavors of Sichuan cuisine, thanks to Sichuan peppercorns, chili oil, and savory seasonings. Perfect for spice enthusiasts, Kao Tiao Pi is a quick, flavorful snack or appetizer that’s as fun to make as it is to eat. Below, I’ll guide you through crafting this authentic Chongqing delicacy at home, step by step.
What is Kao Tiao Pi?
Kao Tiao Pi, meaning “grilled tofu skin” in Chinese, is a Chongqing street food staple where thin sheets of tofu skin are skewered, grilled to crispy perfection, and coated with a fiery, aromatic sauce. The dish embodies Sichuan’s love for bold, numbing heat, with a marinade that blends chili oil, cumin, and Sichuan peppercorns for a mouth-tingling experience. Often enjoyed as a snack or side dish, it’s a vibrant, affordable treat that captures the essence of Chongqing’s lively food culture.
Ingredients (Serves 4)
For the Tofu Skin Skewers:
- 8–10 sheets dried tofu skin (about 200g)
- 10–12 bamboo skewers, soaked in water for 30 minutes
- 2 tbsp vegetable oil (for grilling)
For the Marinade:
- 2 tbsp chili oil (with flakes)
- 1 tbsp Sichuan peppercorns, toasted and ground
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp sesame seeds, toasted
- 2 green onions, finely chopped
- 1 tsp chili powder (optional, for extra heat)
For Garnish:
- 1 tbsp chopped cilantro
- 1 tsp toasted sesame seeds
- 1 tsp chili flakes (optional)
Equipment Needed
- Bamboo skewers
- Grill pan or outdoor grill
- Mixing bowl
- Basting brush
- Tongs
- Small skillet for toasting spices
How to Procure the Ingredients
Sourcing the right ingredients is key to authentic Kao Tiao Pi. Here’s how to find and prepare them:
- Dried Tofu Skin: Also called bean curd sheets or yuba, dried tofu skin is the star of this dish. Look for it at Asian grocery stores, often in the dried goods aisle or near tofu products. Choose thin, pliable sheets for easier folding and grilling. If unavailable, check online retailers or specialty food markets. Soak in warm water for 10–15 minutes to soften before use.
- Sichuan Peppercorns: These provide the numbing “ma” flavor. Find them at Asian markets or well-stocked spice aisles. Opt for red or green Sichuan peppercorns, ensuring they’re fragrant and free of stems. Toast lightly before grinding to enhance flavor.
- Chili Oil: Look for Chinese chili oil with sediment (flakes) for authentic taste, available at Asian groceries or international food sections. Homemade chili oil works too—simmer dried chilies, garlic, and oil for a custom blend.
- Bamboo Skewers: Available at most supermarkets or kitchen supply stores. Soak in water to prevent burning during grilling.
- Spices (Cumin, Coriander, Chili Powder): These are widely available at grocery stores. Buy whole cumin and coriander seeds for fresher flavor, toasting and grinding them yourself.
- Other Ingredients: Soy sauce, black vinegar, garlic, ginger, green onions, and sesame seeds are common in most supermarkets. Opt for low-sodium soy sauce for better control over saltiness.
Tip: Visit an Asian market for one-stop shopping, as they’ll likely carry tofu skin, Sichuan peppercorns, and chili oil. For the freshest garnishes, check farmers’ markets for green onions and cilantro.
Step-by-Step Recipe for Kao Tiao Pi
Step 1: Prepare the Tofu Skin
- Soak the dried tofu skin sheets in warm water for 10–15 minutes until soft and pliable. Drain and pat dry with a clean kitchen towel.
- Cut each sheet into strips about 2 inches wide and 6 inches long. Fold each strip accordion-style (back-and-forth) to create a compact, skewerable piece.
- Carefully thread each folded tofu skin piece onto a soaked bamboo skewer, ensuring it’s secure but not overly compressed. Set aside on a tray.
Step 2: Make the Marinade
- In a small skillet, toast the Sichuan peppercorns over medium heat for 1–2 minutes until fragrant. Grind into a fine powder using a mortar and pestle or spice grinder.
- In a mixing bowl, combine chili oil, ground Sichuan peppercorns, ground cumin, ground coriander, soy sauce, black vinegar, sugar, minced garlic, minced ginger, toasted sesame seeds, green onions, and chili powder (if using). Mix well to form a thick, aromatic marinade.
Step 3: Marinate the Tofu Skin
- Brush half of the marinade generously over the tofu skin skewers, coating all sides. Reserve the remaining marinade for basting during grilling.
- Let the skewers marinate for 15–20 minutes at room temperature to absorb the flavors.
Step 4: Grill the Tofu Skin
- Preheat a grill pan or outdoor grill to medium-high heat. Brush lightly with vegetable oil to prevent sticking.
- Place the skewers on the grill, cooking for 2–3 minutes per side until golden brown and slightly crispy. Baste with additional marinade each time you flip the skewers to build flavor and keep them moist.
- Check for grill marks and a crisp exterior. Total grilling time should be 8–10 minutes.
Step 5: Garnish and Serve
- Transfer the grilled skewers to a serving platter.
- Brush with any remaining marinade for extra flavor, then sprinkle with chopped cilantro, toasted sesame seeds, and chili flakes for a vibrant finish.
- Serve hot as a snack, appetizer, or alongside rice and stir-fried vegetables for a complete meal.
Nutrition Information (Per Serving, Approx.)
- Calories: 200–250 kcal
- Protein: 10g
- Fat: 15g (varies with chili oil amount)
- Carbohydrates: 8g
- Fiber: 2g
- Sodium: 600mg (can be reduced with low-sodium soy sauce)
Note: Nutritional values are estimates and depend on portion size and specific ingredients. For a lighter dish, reduce chili oil or use a leaner marinade.Prep and Cook Time
- Prep Time: 30 minutes (includes soaking and marinating)
- Cook Time: 10 minutes
- Total Time: 40 minutes
Tips for Perfect Kao Tiao Pi
- Tofu Skin Texture: Ensure the tofu skin is fully softened before skewering to avoid tearing. Don’t oversoak, as it can become too fragile.
- Adjust Spice: Chongqing Kao Tiao Pi is traditionally fiery, but you can reduce chili oil or skip chili powder for a milder version.
- Grill Alternatives: No grill? Use a broiler or stovetop skillet, turning frequently for even browning.
- Make Ahead: Marinate skewers a day in advance and refrigerate. Grill just before serving for the best texture.
- Storage: Store leftover grilled skewers in an airtight container in the fridge for up to 2 days. Reheat on a grill or in an oven to restore crispness.
Why You’ll Love This Recipe
Kao Tiao Pi is a celebration of Chongqing’s bold, spicy street food culture, delivering a perfect balance of crispy, chewy tofu skin and the electrifying mala flavors of Sichuan. It’s quick to prepare, budget-friendly, and endlessly customizable—adjust the heat to your liking or experiment with additional spices. Whether you’re hosting a party or craving a unique snack, this dish brings the vibrant energy of Chongqing’s food stalls to your kitchen. Fire up the grill, savor the numbing heat, and enjoy the taste.
