Ancient Chinese — mentioned in writings from the Song dynasty
The delicate skin that forms on the surface of heated soy milk is lifted and dried to create tofu skin (fu zhu or dou fu pi). Fresh tofu skin is silky and tender; dried tofu skin (sheets or sticks) requires rehydration. The versatility is extraordinary: fresh for delicate wraps and braised dishes; dried sticks in soups and stir-fries; smoked tofu skin as a meat substitute. A fundamental Chinese plant-based protein tradition.
Mild, clean soy flavour with a slightly nutty dried-bean character; the texture is the primary quality — silky, slightly chewy when fresh; tender-firm when rehydrated dried
{"Fresh tofu skin: lifted from heated soy milk surface with a stick; draped to dry into sheets","Dried fu zhu (tofu skin sticks): formed by twisting fresh skin around itself before drying","Rehydration: soak dried tofu skin in cold water 30–60 minutes until pliable but not falling apart","Fresh tofu skin rolls: wrap filling and steam or braise — the fresh skin becomes silky and slightly chewy"}
{"Fresh tofu skin (available in Chinese supermarkets, usually refrigerated) is far superior to dried for delicate applications","Smoked tofu skin: brush with soy sauce and smoke briefly — creates a convincing savoury 'meat' character","Tofu skin rolls in soup (腐竹汤): dried tofu skin sticks in broth with mushrooms and vegetables — a classic Chinese vegetable soup"}
{"Hot water rehydration of dried tofu skin — it becomes too soft and falls apart; cold water only","Over-soaking — pliable but not falling apart is correct; over-soaked tofu skin loses structural integrity","Substituting packaged Japanese yuba for Chinese tofu skin — they are similar but different thickness and texture"}
Every Grain of Rice — Fuchsia Dunlop