Irresistible Tofu Skin: A Chinese Vegetarian Delicacy

Discover the magic of tofu skin, a versatile Chinese ingredient that will captivate both vegetarians and meat-lovers alike with its unique texture and flavor-absorbing prowess.

This recipe showcases tofu skin, also known as yuba, dried beancurd, or soybean skin – a true culinary gem in Chinese cuisine.

Tofu skin isn’t actually skin at all, but rather a delicate sheet formed on the surface of heated soy milk. This ingenious product can be dried flat or bundled up, offering a delightful combination of tenderness and chewiness that’s hard to resist.

The Secret Flavor Sponge of Chinese Cooking

‘Tofu skin is like a flavor sponge, soaking up all the delicious tastes from your favorite braises and stews.’

Growing up, tofu skin was a staple in our family’s red-braised pork dish. The bundles were so irresistible that I’d secretly pick them all out, leaving the fatty pork behind for my unsuspecting parents.

My mother, ever observant, caught on to my sneaky ways. She began to reduce the pork and increase the tofu skin, creating a dish that was more vegetarian-friendly and equally delicious. The tofu skin bundles were simmered in a fragrant broth of soy sauce, sugar, wine, and aromatic spices like cinnamon, cloves, and star anise. The result? Juicy, flavor-packed morsels that were impossible to resist.

Mouthwatering Tofu Skin Recipe

Ingredients

• 1/2 package of dried beancurd sticks, about 5 ounces
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 3 tablespoons rice wine, such as Shaoxing
• 1 inch-chunk ginger
• 1 star anise
• One 2-inch stick of cinnamon
• 3 to 4 dried red chiles, optional

Directions

1. Start by rehydrating the tofu skin sticks. Place them in a container and cover with water. Let them soak at room temperature for at least 6 hours or overnight for best results.
2. Once rehydrated, cut the sticks into 3-inch chunks. Place them in a medium-sized pot along with the remaining ingredients. Pour in enough stock or water to fully cover the tofu skin (about 2 cups, depending on your pot size). Bring to a simmer and cook for 30 minutes, or until the tofu skin is tender and has absorbed all the flavors. Serve warm or at room temperature for a delightful treat.