‘Tofu Skin’ OR ‘Bean Curd Skin’ is made from Soy Beans. When Soy Milk is heated, a protein rich film (skin) is composed on the surface. The films are used for a variety of vegetarian dishes. Chinese dried Tofu Skin products are available from many Asian grocery stores in Melbourne where I live. They are quite different from Japanese Tofu Skin, that is called ‘Yuba’ in Japanese. I recently discovered some Chinese products have quite firm texture and can be used as noodles.

Ingredients

Dried Tofu Skin Sticks (Bean Curd Sticks) *Note: This is the product I use.

Warm Water
*Note: Some products are not suitable as they are too soft OR they stay as twisted sticks.

Method
  1. Soak Dried Tofu Skin Sticks in plenty of warm water for 15 to 30 minutes OR until softened.
  2. The product that I purchased get softened very quickly. This image was taken after 5 minutes.
  3. After 15 minutes, the sticks are completely soft.
  4. Drain, rinse if you want to remove the unpleasant smell, drain again, and gently squeeze to remove excess water.
  5. Cut into noodles in the thickness of your choice. These noodles can be stir-fried, boiled until softer and added to salads OR soups.