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May 20, 2008 03:47 AM

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 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's another question, 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