Tell me about tofu skin
- EWSflash May 25, 2012 08:01 PM
At dim sum, the tofu skin dish is one of my very favorite dishes. I was watching Chopped, I think, and one of the ingredients was tofu skin, it looked like dried sheets like rice paper sheets, and none of the chefs had any idea what to do with them. What is the best way of preparing them for a dish, and by the way, does anybody have any recipes for them as a wrapper?
There are fresh and dried ones. Need to rehydrate the latter before using.
Sometimes we will braise them when making pork butt (or shoulder), in fish head soup, or in a simple stir fry with celery and bean sprouts.
I don't know that there is such a thing as a "recipe" for using tofu skins as wrappers. You would just use them as you would, say, rice paper.
Tofu skin, huh? There are different variations. Many Chinese actually use it in soup, but you can certainly use it as a wrapper as you have mentioned.
Look for recipes under the name of "bean curd rolls". Good luck.
What is the best way of preparing them for a dish, and by the way, does anybody have any recipes for them as a wrapper?
Well, I wasn't really looking for recipes, ......more like how to rehydrate the dried ones and what other people put in them.
? .......I'm confused. If the question is simply how do you rehydrate them....the answer is with water or stock.
I meant, rather than formal recipes, something like "I fill them with chopped water chestnuts, x, x, x, and x". A rough idea is sufficient, in other words. I also like the sauce they're served in, which almost isn't a sauce at all and I have no idea what goes into it except it's mild flavored, transparent, and probably has a little cornstarch in it (no big surprise there).
<Those little tofu skin rolls at dim sum are one of my favorites.>
Me too. I am able to make a few dim sum as good as restaurant level, but I have not yet tried my hands on the bean curd rolls.
In term of the best way to rehydrate the dried ones. I use water for a few hours. You can speed up the hydration process if you use warmer water.
Also look up yuba
It was a secret ingredient on Japan Iron Chef once.
I've bought the dried version in two shapes, sheets, and sheets crumpled into sticks. The sheet form could, upon rehydration, be used as a wrapper. The stick form seems to be better as a chewy component of soups.