How To Make Tofu Skin
Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans. It is a traditional food that Chinese people love very much. And it has a rich bean flavor and a unique taste that other soy products do not have. Eating Yuba has the effect of preventing cardiovascular disease, promoting growth and development and preventing senile dementia
INGREDIENTS
1 bowl soy beans
3 cup water
INSTRUCTIONS
1. Add the soy beans in a large bowl, and cover it with 3 inches of cold water. Cover and let stand overnight at room temperature.
2. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and blend at high speed until as smooth as possible.
3. Strain the soy milk into a pot with a cheese cloth or any durable fabric. Squeeze and rinse out as much soy milk as you can.
4. Move the soy milk pot to the stove top and cook on medium heat, stirring constantly until it boiling. Skim off any foam from the soy milk.
5. Turn the heat down to low, just keeping the soy milk hot but not boiling. A skin will slowly form on the surface of the soy milk.
6. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Then hang it up and dry naturally or you can also use a fan, which will be dry faster.
7. Making tofu skin into delicious dishes
How To Make Tofu Skin
Ingredients
- 1 bowl soy beans
- 3 cup water
Instructions
- Add the soy beans in a large bowl, and cover it with 3 inches of cold water. Cover and let stand overnight at room temperature.
- Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and blend at high speed until as smooth as possible.
- Strain the soy milk into a pot with a cheese cloth or any durable fabric. Squeeze and rinse out as much soy milk as you can.
- Move the soy milk pot to the stove top and cook on medium heat, stirring constantly until it boiling. Skim off any foam from the soy milk.
- Turn the heat down to low, just keeping the soy milk hot but not boiling. A skin will slowly form on the surface of the soy milk.
- When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Then hang it up and dry naturally or you can also use a fan, which will be dry faster.
- Making tofu skin into delicious dishes
What an awesome line-up of tofu recipes! It’s one of my favorite foods. Thanks for including my recipe!
Super yummy! My family enjoyed it so much! thank you!
This is one of my favorite recipes!! I stumbled across your site over 1 year ago and this is one of the first dishes I tried. It was AMAZING! Everyone I’ve served it to has raved about it. Thanks so much for re-posting a stellar dish!!
Sooo good!
Hubby said it was the best tofu he’s ever tasted!
May I ask why do we have to stir soy milk when we are cooking it before lowering the temperature to low?
This is in order to make sure the soy milk heated evenly and prevent the bean dregs from burning at the bottom of the pot.