Spicy and Tingly Boiled Bean Curd Sheet Skewers

• 1 (17.6 oz/500 g) package bean curd sheets
• 2 tablespoons

Cut the bean curd sheets into 1½-inch (4 cm) square pieces.

Skewer about 6 pieces on each of the skewers without overlapping them, making sure to leave at least 2 inches (5 cm) of empty space on one side of the skewer. These can be refrigerated, covered, for up to 3 hours before cooking, or frozen for 1 week.

Fill a large pot with enough water to submerge the bean curd, cover, a