The chewy, satisfying texture of tofu skins (also known as yuba or bean curd sheets) makes them a welcome component of dim sum dishes. But at the store, they often come as mysterious dried sheets resembling rice paper, says EWSflash. What to do with them?
Fresh tofu skin is sometimes available, but if you're using the dried kind, you need to rehydrate the sheets with water or stock, says fourunder. Chemicalkinetics lets bean curd skins soak in cool water for a few hours; you can speed up the process by using warmer water.
Whether rehydrated or fresh, tofu skins that come in sheets can be used as dumpling wrappers, says paulj. The tofu skins that come crumpled into sticks are good as chewy additions to soups. "Sometimes we will braise them when making pork butt (or shoulder), in fish head soup, or in a simple stir fry with celery and bean sprouts," says ipsedixit. For advanced chefs, a traditional use of tofu skin is the complex, vegetarian Cantonese dish known as Buddha's Delight, or jai.
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Bean curd skin image from Shutterstock