Last Updated on September 5, 2020 by Simon Fan
Although soy milk and tofu have become kitchen staples among health-conscious eaters, the versatility of soybean-derived food may still surprise many of them.
My blog has introduced recipes using soy products in various shapes and forms. Here, I’m adding one more—featuring tofu skin.
What is tofu skin? Known as doufu pi (豆腐皮) in China and yuba in Japan, it’s the skin that forms on the surface of soy milk when heated, very much like the milk skin atop hot milk. The skin is then removed, left to hang, and drip dry. Tofu skin has a nutty flavor and slightly chewy texture, making it a fantastic ingredient to add to your soy repertoire.
While freshly-made tofu skin is hard to come by, you can easily find frozen or dried ones at Asian grocery stores.
One of my favorite ways of cooking tofu skin is stir-frying, which intensifies its unique flavor and texture. My recipe here pairs it with fresh green soybeans that are currently in season. You can certainly use frozen soybeans available year-round, or leave them out and let the tofu skin go solo.
Tofu skin can also be used as a wrapper to make dim sum or tofu rolls, as shown in my post tofu rolls with soybean sauce.
Stir-fried tofu skin with green soybeans
Serves 2
Ingredients
4 oz (115 g) fresh or thawed frozen tofu skin, or 3 oz (85 g) dried tofu skin (reconstituted in cold water and drained)
2 tablespoons vegetable oil
4 garlic cloves, minced
1-inch (2.5 cm) piece of ginger, minced
2 scallions, thinly sliced
6 oz (170 g) shelled green soybeans, fresh or thawed frozen
1 tablespoon soy sauce
1 tablespoon oyster sauce or vegetarian stir-fry sauce
½ cup (120 ml) water
Salt and freshly ground white pepper
Directions
- Cut the tofu skin into small strips, each about 3 x ½ inches (7.5 x 1.3 cm).
- Place a wok or skillet over medium-high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the garlic, ginger, and two-thirds of the scallions. Stir-fry until fragrant, about 30 seconds. Add the tofu skin and soybeans and turn up the heat. Stir and toss for about 1 minute. Add the soy sauce, oyster sauce, and water, and stir and mix until the tofu skin is flavorful and the liquid has reduced, 1 to 2 minute.
- Adjust the seasoning with salt and pepper as needed. Serve garnished with the remaining scallion.
