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What do make with my fresh tofu sheets?

This weekend, while at a Chinese market, i picket up a fresh tofu sheets from the refridgerator section. Does anyone have any good uses for the stuff?

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  1. Typically they are used to make type of "roll up." You could take some ground pork, ground shrimp and mix with Chinese seasonings (chopped scallions, ginger, soy sauce, rice wine or sherry, sesame oil, a little cornstarch and egg) to make a sort of meat ball.

    Assuming you have two large squares of tofu sheets which can then be cut into quarters to make 8 sheets. Form the meatball mixture into a sort of sausage shape and roll it up in the tofu sheet. Use a little mixture of cornstarch slurry (cornstarch and water) to apply to the tofu sheets so as to seal them. Wrap the roll tightly. Place in a dish, seam side down to help keep the seal and then steam for 15-20 minutes. Can eat them when done, or when cool fry them up a bit in oil to give them some color.

    1. Check for recipes using the Japanese name of "yuba". Since there is a California county of the same name, the best google is for "yuba tofu".

      Like scoop said, they are a roll-up gig. Also chiffonaded as a topping. The possibilities are as endless as cabbage rolls or spring rolls.

      Yuba is the skin that forms on the top of simmering soy milk. High protein stuff. The chewy al dente of its toothfeel is unique and delightful.

      1. i wonder if you could prep them like a pad kee mao?

        1 Reply
        1. re: alkapal

          Play with them and have fun. They are wonderful. You can also get them at the Ferry Plaza Farmer's Market from Hodo Soy. Absolutely fantastic.

          I've made a tofu loaf and coated it with those that have been brushed with sesame oil and tamari. It makes a skin for the loaf.

          I can't wait to hear what you do.

        2. We used to make these all the time at our restaurant.

          Some ideas for home use:

          Slice into 1/4 inch strips and stir fry with vegetables (like bean sprouts) and shitake mushrooms (or any other veggies/meats that tickles your fancy)

          Cut into 2x2 inch squares and make "tofu skin won tons" but instead of boiling, deep fry those suckers.

          Make sushi rolls -- instead of using nori, use the tofu sheets.

          Make a salad with them, e.g. an Asian type coleslaw. Cut them into thin strips, mix with cabbage, carrots, celery and toss with a dressing of soy sauce, rice vinegar, garlic, ginger, salt, scallions, sesame oil, sugar and pepper to taste.

          5 Replies
          1. re: ipsedixit

            If it is good quality, then you should be able to have it with simply soy sauce and wasabi.

            1. re: Yukari

              you know, that's why i'm a little confused about them..I've had yuba before and loved it, though it looks a lot different from what i've had in Japan...The stuff i had there was white and silky but this stuff is quite yellow in appearance..is there a difference between chinese tofu skin and yuba or are they the same thing?

              1. re: sixelagogo

                Is it possible that you got the fried thinsliced tofu that's called aburaage in Japanese? It's yellow and wrinkly.

                Both these webpages give the chinese characters that you might find on the package you got at the store.



                1. re: FoodFuser

                  I doubt that the fresh tofu skins sold at Chinese markets would be of the fried variety. It is most likely the tofu skin shown in the wikipedia page.

                  1. re: ipsedixit

                    definately the wikipedia tofu skin....here's another question, though...you know when you go to sushi restaurants and they use a soy sheet instead of nori? is this the same thing, or is that another (non)animal altogether.

                    .as for what to do with it, i think i'll try my hand at using it as a dumping skin....sounds awesome

          2. You stumbled upon a really tasty substitute for noodles in soup. You take the sheets and make tofu knots out of them. They are so delicious and incredibly filling also. The texture and taste will make you use these over and over. They freeze well also.

            Cross-section of a tofu knot, ... image below.

            1 Reply
            1. How about Vegetarian Duck?

              Any combination of Black Mushrooms, Bamboo Shoots, Cloud Ears, Water Chestnuts and carrots. Pan fried to seal the sheet together and give it additional testure. You can flavor the ingredients with any of you favorite Asian seasonings.

              4 Replies
              1. re: fourunder

                That sounds really interesting...do you make it like a large log/burrito? I'm assuming all the ingredients are cooked inside, but do you steam it as well (ala potstickers?)

                1. re: sixelagogo


                  Personally, I do not precook the ingredients before I wrap them....like a burrito/egg roll, but then flatten slightly to resemble more of a breast for slicing and presentation purposes I usually pan fry both sides as stated above, but I would imagine you could simply steam them. There are recipes that call for braising as well. I would imagine the latter would be the way the rich dark brown color is achieved. Since the dish is almost always served cold, the skins soften up and lose their crunchy exterior when stored. I always use a minimum of three fresh tofu skins whenever I have prepared the dish. When using the dry Chinese Yuba, I use more sheets, maybe five or six sheets as they are usually thinner.

                  My experience is the fresh sheets are always white in color and much more soft. The dry sheets after re-hydrated are firmer in texture. My recipe is:

                  Fresh tofu skins

                  Filling consisting of:

                  sliced black/shitake mushrooms
                  cloud ears bamboo shoots
                  julienne carrots
                  julienne scallions
                  ginko nuts
                  hoisin sauce
                  soy sauce
                  sesame oil

                  Lay out the tofu skins and spread the filling towards one side and fold two sides over, then roll one side three times into a four-fold and flatten . You need to do do a four fold to keep the outer tofu skins wrapped around the filling at an even thickness. If the sheets are twelve inches, you fold at three inches.

                  Two places that make very good renditions of Vegetarian duck are Petite Soo Chow in Cliffside Park and Lotus Cafe in Hackensack. When I shop for Chinese groceries locally, I purchase at The Chinese Market on Kinderkamack Road in River Edge. The have the fresh tofu sheets and sticks as well as the firmer yellow yuba skins near the produce aisle. They also have the items dry and in the frozen food section.






                  1. re: fourunder

                    Hong Fong market, right? That's where i picked it them up from. I'm saving your post now have a reason to check out the Lotus cafe and trying out the dish..

                    I'm still stumped howeveer on japanese yuba vs. chinese. Is there a difference. I got the fresh stuff near the produce aisle and hong fong and i'm assuming there's a difference between that and the japanese yuba i'm familiar with...am i making this difference up?

                    1. re: sixelagogo


                      I know the market as King Fung, but it is the same.....probably. If you ever purchase prepared foods at the hot counter, they make Vegetarian Duck for less than five bucks there. I do not recall if it is $3.95 or 4.95. Always purchase it at the counter and never from the refrigerated case on the wall. The items on the counter are all fresh. at the end of the day, they get transferred to the showcase refrigerator.

                      Also at Lotus Cafe, the Vegetarian Duck is not on the menu. I would call ahead the day you plan to go there and see if it is on the menu for the day. If so, request they reserve a portion for you. It listed as an assortment of cold appetizers and you have to request it. I usually get the assortment of three or four items. The VD, Braised Beef Shin Meats and Jellyfish. Sometimes I get the mixture with the Tofu-Gluten-Cloud Ears and Enoki Mushrooms...I do not know what it is called.....This latter dish is also available on the counter at the market.

                      As for Chinese versus Japanese versus Korean......The Japanese will always say thier's is superior. The Koreans are now saying the same. I'll stay politically correct and say they are all good.......the difference comes down to personal preference......but I always prefer Chinese Tofu, Bean Curd Sticks, Sheets, Wrappers and Noodles....wink,wink.

              2. Thanks for posting on this subject, six. I just received some soybeans from Laura's


                and am looking forward to doing my own yuba... it's as easy as scalding milk, once you've made the soymilk. Done it before, but looking to take a new focus on all the subtleties of soy.

                Yuba seems to lend itself to one of those "Zen Dinners" with the tabletop butane stove, where we pull off the yuba and utilize it in various ways.

                Here's a few neat ones I hope to try:

                To make the yuba:

                Two uses:



                1. Sheets (mechanically) sliced into thin ribbons and used as an addition in Chinese soup.

                  Image 1 --> http://farm1.static.flickr.com/140/33...

                  Image 2 --> http://farm1.static.flickr.com/154/33...

                  This soup of hand-pulled noodles can be enjoyed at Qin's Lamb Noodle shop in Flushing, Queens. Thank you to Surly for the images, and Dave Cook for seeking out its dba.