Fried tofu

Percentages are roughly approximated using US recommendations for adults. Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, fried tofu an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. Tofu skin’s use was first documented in written records in China, Korea, and Japan in the sixteenth century.

It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine. An early written reference to tofu skin appeared in 1587 in Japan in the Matsuya Hisamatsu chakai-ki . The writer, Matsuya Hisamasa, states simply that tofu skin is the film that forms atop soymilk. Other written references to tofu skin appeared around that time in China in the Bencao Gangmu by Li Shizhen. This work was completed in 1578, but not published until 1596.

Giles: Pen Chao Shih Chien . This book was written by Hitomi Hitsudai in Japan, in Chinese. When Japanese read the Chinese characters for tofu skin, doufu-lao, they pronounce them tōfu no uba. Lao or uba means “old woman” or “wet nurse”. Tofu skin may be purchased in fresh or dried form.

In the latter case, the tofu skin is rehydrated in water before use. It is often used to wrap dim sum. Because of its slightly rubbery texture, tofu skin is also manufactured in bunched, folded and wrapped forms that are used as meat substitutes in vegetarian cuisine. These are often fried to give it a firmer skin before being cooked further. These are the three basic forms.

By layering or bunching fresh tofu skin or rehydrated tofu skin, then tying it tightly in cloth and stewing it, the dried beancurd sticks will retain their original shape. By layering and bunching the sheets in a certain manner, an imitation of chicken breast can be created with tofu skin. The effect is completed by frying the “skin” side of the tofu chicken until it is crispy. If stuffed with vegetables, it becomes tofu duck. Likewise various other meat alternatives have been made in this way, especially by Buddhist vegetarian restaurants in areas of Chinese culture.