Dried tofu skin is a common soy product made by grinding soybeans, boiling the soy milk, straining it, and then drying the thin protein film that forms on the surface of the soy milk.
The key to cooking tofu skin is to rehydrate it before use. Once softened, it can be prepared in various ways such as cold dishes, stir-fries, or stews. Below are three classic cooking methods:
1. Cold Salad
Perfect for summer consumption, highlighting the rich bean flavor and layered seasoning.
Soaking:
Soak the dried tofu skin in warm water for 20–30 minutes. Once softened, drain and squeeze out excess water, then cut into long strips about 5 cm wide.
Blanching:
Bring a pot of water to a boil and cook the tofu skin for 1 minute. Remove, rinse in cold water, and squeeze dry again.
Seasoning:
Place the tofu skin in a bowl. Add 1 tablespoon of light soy sauce, ½ tablespoon of vinegar, a small amount of salt and sugar, minced garlic, chopped chili peppers, and cilantro. Finally, drizzle with a spoonful of hot oil to release the aroma and mix well.
2. Stir-Fry
Perfect for home cooking, tofu skin absorbs the flavors of its accompaniments, offering a tender yet pleasantly chewy texture.
Preparation:
Rehydrate the dried tofu skin and squeeze dry, then tear into thin strips. Cut bell peppers and carrots into julienne strips and slice some garlic.
Cooking:
Heat oil in a pan. Add the garlic slices and sauté until fragrant. First, stir-fry the tofu skin for 1 minute, then add the bell pepper and carrot strips. Continue cooking until the vegetables soften.
Seasoning:
Add ½ teaspoon of salt and 1 tablespoon of light soy sauce. Stir well and serve immediately to prevent excess moisture from releasing.
3. Stewing
Perfect for pairing with meats or mushrooms, tofu skin absorbs the broth during stewing, resulting in a richer flavor.
Ingredient preparation:
Soak the dried tofu skin and cut into pieces. Cut pork belly into chunks and blanch to remove scum. Prepare ginger slices, scallion segments, and star anise.
Stewing:
Heat oil in a pot and sauté the ginger and scallions until fragrant. Add the meat and cook until lightly browned. Season with 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, then pour in hot water to cover the ingredients. Bring to a boil, then simmer over low heat for 30 minutes.
Add tofu skin to finish:
Add the soaked tofu skin and continue stewing for another 15 minutes. Increase the heat to reduce the liquid and season with salt before serving.
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