Soy Sheets, what are they and how to use them?
- Barbara76137 Sep 5, 2011 07:33 PM
Saturday I went shopping at 99 Ranch Market in Plano, TX. I somehow got some free soy sheets with another purchase, but I have no idea what to do with them. Could someone please help me?
Ok. So you'll probably have to reconstitute the ones you have after defrosting in a bowl of warm water for a minute or so until they become pliable. Then you drain and dry them on a kitchen towel and use them as spring roll wrappers and deep fry them, or cut them up into bite size pieces and stir fry them. My guess is you'll probably like it better if you cook it (saute or stir fry with some vegetables, maybe some oyster sauce and garlic?)...
Julienne to use in stir-fry or braise
Deep-fried (usu. as wrappers of some sort)
Mock (vegetarian) meat
Are they frozen or dried?
It's the skin that forms on top of boiling soy milk. They just lift it off sheet by sheet and let it dry. Sort of a thin, and bit chew, form of tofu.
It was used on occasion on Iron Chef Japan, and may even have been a secret ingredient.
One of my favorite yuba (the name for what you have, in Japanese) dishes is this, non-traditional one, from a restaurant called curry-ya in nyc:
"Yuba Salad: Tofu Skin & Green Beans Stopped with Parmesan Cheese and Olive Dressing"
Here is my attempt to deconstruct this recipe:
Layer fresh, sliced yuba with green beans that have been steeped in a rough puree of olives, parmesan cheese, and olive oil. Delicious!
wei-chuan is a Taiwanese brand. Lots of soy sheet uses in Taiwanese cooking....as wrappers for fillings to be steamed or fried or both, as an ingredient in braises, and as a component ingredient in fillings and stir fries.
on another wave length, you might want to take a look at this thread:
Assuming they're the kind I'm thinking about (doufu pi / dou pi; the very thin kind), you could:
* Cut in strips and stir-fry with Chinese leek (garlic chives, i.e., jiu cai / gow choy), seasoned only with salt. Or you can make a vegan version of the classic tomato and egg stir-fry with these instead of the egg (seasoned only with salt and a little sugar).
* Make mock duck / goose, with or without filling. This is essentially a tight, oval shaped roll of the doufu pi which can then be pan-friend and then braised, and sliced on the bias. (see also http://chowhound.chow.com/topics/372263). I think the dried type is more often used than the frozen type for this.
They should thaw quickly at room temperature, because they're so thin. However, you do have to watch out for freezer burn and weird freezer odors.