tofu skin

If you shop at Asian markets, you may have seen packages of tan-colored, wrinkled bundles resembling gnarled sticks. While its dried appearance may not look particularly appetizing, tofu skin, also called yuba, dried beancurd, or soybean skin, is my go-to vegetarian option to serve to vegetarians who miss the taste of meat.

Seriously Asian: Tofu Skin Recipe

soy sauce

sugar

rice wine,

inch-chunk ginger

star anise

cinnamon

chilies,

The day or night before, rehydrate the sticks by placing them in a container with water to cover. Let sit at room temperature for at least 6 hours and up to a day.

Cut the sticks into 3 inch chunks and place them into a medium-sized pot along with the rest of the ingredients. Pour enough stock or water into the pot to fully cover the sticks (about 2 cups, depending on the size of your vessel.)  Simmer for 30 minutes, or until sticks are tender and flavor.  Serve warm or tepid.  

This Vegan Teriyaki Chicken features king oyster mushroom cutlets wrapped in tofu skin and simmered with a sweet and savory teriyaki sauce.

Vegan Teriyaki Chicken

oyster mushrooms

yuba (tofu skin)

tbsp corn starch

salt

tsp black pepper

mirin

tbsp sugar

water

Cut the heads off the king oyster mushrooms. Use the heads for another recipe.

Boil the king oyster mushrooms for 10 minutes, it should turn a darker color. Then transfer the mushrooms to an ice bath.

Use a knife to cut around the king oyster mushroom in a spiral motion until you get a large cutlet. Repeat with the remaining mushrooms, you’ll have 4 cutlets.

Combine all the ingredients to make the marinade ingredients.

Rub the mushroom cutlets with the marinade on both sides and add a thin layer of cornstarch.

If using dry yuba (tofu skin): rehydrate the tofu skin by letting it soak in hot water for about 5 minutes. Drain the water.

If using fresh or frozen yuba, this step is not needed.

Wrap the mushroom cutlets in the tofu skin.

Fry the tofu skin-wrapped mushroom in oil until golden brown on both sides.

Make the Teriyaki sauce by combining soy sauce, sugar, mirin, and water in a bowl and mixing well.

Drizzle the sauce on top of the mushrooms until it comes to a low simmer. Flip occasionally so both sides can absorb the sauce.

When the vegan chicken gets a nice brown glaze and most the sauces are absorbed, remove from heat and transfer to a plate.

Cut the vegan chicken into slices. Enjoy with rice and/or veggies of choice!

Love this! Such an innovative way to make vegan chicken - easy and realistic

https://www.youtube.com/watch?v=3dlYLznU3X0

Vegan Teriyaki Chicken 😋🌱

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.

Braised Beancurd Skin with Mushrooms

cooking oil

garlic (peeled)

5.2 oz shimeji mushrooms (or other mushrooms)

shiitake mushrooms (or other mushrooms)

carrot

3.5 oz dried beancurd skin

tbsp vegetarian oyster sauce

tbsp Shaoxing wine (or other rice wine)

tsp dark soy sauce

water (, plus more if needed (see notes))

tbsp room temperature water

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Slice the carrot and mushrooms.

Heat a wok or large skillet over medium high heat.

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Season the mushrooms. Mix well.

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Add the chopped chives. Mix well.

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Serve this while hot and enjoy with rice.

So delicious! I've never used beancurd skin before, but I found some frozen beancurd skin and it was super easy to cook. Love the flavors, this recipe is a keeper! Didn't have rice wine but substituted with a little bit of mirin. Thank you!

Jeeca literally never misses and this was no exception. I doubled the sauce and added tofu as well. This was unbelievable, so flavourful, so hearty. As with all Jeeca's recipes, this became an instant go-to for a delicious week night meal.

Vegan friendly vegetable and tofu skin stir fry

Tofu skin stir fry

tofu skin stick

green pepper

Long English Cucumber

wood ear mushrooms

garlic

1 and 1/2 tbsp. light soy sauce

sesame oil

Soak the tofu sticks in a large pot with enough water to cover until they become soft again. Cut into 1 inch sections.

Pre-hydrate wood ear mushrooms, remove the ends and any sandy parts.

Cut cucumber and bell pepper into small pieces.

Heat oil  in wok, add garlic slices and fry until aromatic, place wood ear mushroom, tofu skin sticks and drizzle light soy sauce in. Slow down the fire and cook the two ingredients for 3-4 minutes.

Then place bell pepper and cucumber in. Fry until the later two ingredients are soft.

Add a pinch of salt if necessary. Mix well with sesame oil and serve hot.

This beancurd skin recipe is typical among the Chinese living in southern China and the Asian region.

Beancurd skin recipe - How to stir-fried with mushrooms

beancurd skin (dry weight)

egg, beaten

cornstarch

shitake mushrooms, medium size

garlic,

onions

black fungus (dry weight)

carrot,

tomato,

green bell pepper, cut into wedges

tsp sesame oil

tsp sugar

tbsp oyster sauce (optional)

tsp white pepper

peanut oil (for frying)

Cut the beancurd skin into 2-inches sections.

Place the tofu skin sticks in a large...

Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.

Blanch the beancurd skin boiling water for fifteen...

Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.

Mix a beaten egg with the cornstarch to...

Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.

Pan-fry the beancurd skins until both sides turn...

Pan-fry the beancurd skins until both sides turn golden brown. Set aside.

Soak the black fungus and dried shiitake mushrooms...

Soak the black fungus and dried shiitake mushrooms until soft.  Cut the fungus into small pieces and mushrooms into thick slices. 

Cut green bell pepper into half-inch pieces. 

Slice a small carrot into slices diagonally. 

Cut a medium-sized tomato into small cubes. 

Cut the spring onion into two sections. The...

Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.

Saute the garlic slices in peanut oil for...

Saute the garlic slices in peanut oil for half a minute.

Then add the white section of the spring...

Then add the white section of the spring onions and continue sauteing.

Next, add the carrot, mushrooms, wood ear, and...

Next, add the carrot, mushrooms, wood ear, and tomatoes.

Add the bell pepper, then season with light...

Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper. 

Return the fried beancurd sticks to the wok,...

Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.

Lastly, add the green section of the spring...

Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out. 

https://mediavine-res.cloudinary.com/video/upload/c8vmqao7wayoln3htdtm.mp4

Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/beancurd-skin/ )

Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)

Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft.  Cut the fungus into small pieces and mushrooms into thick slices. 
- Cut green bell pepper into half-inch pieces. 
- Slice a small carrot into slices diagonally. 
- Cut a medium-sized tomato into small cubes. 
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper. 
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out. 

#BeancurdSkin #腐竹 

=======================================
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Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)

This Vegan Filipino Adobo using extra firm tofu (tokwa) and mushroom (kabute) is a vegan take on the classic Filipino dish. Adobo was a staple dish at home growing up and we’d always have it with either plain rice or Sinangang, which is Filipino Fried Garlic Rice for the perfectly hearty combo.

Vegan Filipino Tofu and Mushroom Adobo (Adobong Tokwa at Kabute)

150 g dry soy chunks (OR)

450 g extra firm tofu or tokwa (plus tofu skin and mushrooms (see notes))

potatoes

tbsp neutral oil ((see notes))

onion

black peppercorns

bay leaves

vegetable broth (or water,

vinegar

soy sauce (for colour (optional))

Sinangag ((Filipino Fried Garlic Rice))

You can see the step-by-step photos above.

Place the soy chunks/mushrooms/tofu skin in a heat proof bowl.

Pour in boiling water water to completely submerge the pieces and then cover these.

Leave to sit for 10 to 15 minutes or until doubled in size. Squeeze out the excess liquid and then wash through running water. You can opt to slice the tofu skin and mushrooms into smaller pieces.

See notes below on prepartion for other protein options.

Protein

If using potatoes: Peel the potatoes then slice into 1” cubes. For the potatoes, I usually soak these in water while I prepare the other ingredients to prevent them from turning brown from exposure to air.

Heat a large pan over medium high heat. Add in the oil. When hot, sauté the onion and garlic.

Add in the whole black peppercorns.

Afterwards, add in the protein that you&#039;re using. Pour in 1/2 cup vegetable broth/water, 1-2 tbsp soy sauce and 1-2 tbsp vinegar first. Leave to simmer to a boil over medium high heat. The protein will absorb the sauce. You can easily adjust to your desired taste as you go.

Once it boils, add in the potatoes, if using. Taste the sauce and add another 1-2 tbsp soy sauce and 1-2 tbsp vinegar if needed. If the potatoes have absorbed the liquid, you can add 1/2 cup more water.Taste the sauce and mix well. Potatoes absorb a lot of liquid and will absorb the seasoning too so you will need to taste and season more later on once the potatoes cook.

You can cover your pan and leave the protein to cook. These will soak up the sauce and seasonings too, and leave to cook the potatoes until tender to your liking, around 10 minutes or longer. Add an additional 1-2 to 1 cup water, if needed, to cook down the potatoes.

Season with more soy sauce and vinegar, if needed. Do note that adobo tastes better a days (even days) after cooking so leftovers taste better than when freshly cooked since the protein and potatoes continue to sit in the sauce and soak in the flavours.

You can add in some sugar, if desired, to counter the acidity. Add in the dark soy sauce (if using) for colour. Mix well.

Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) --homemade recipe here or plain rice. Enjoy!

Adobo

Leftovers can be kept in the fridge for up to a week or even longer.

For freezing adobo, I would suggest to freeze adobo WITHOUT potatoes since potatoes change in texture when frozen and thawed.

LEFTOVERS

This is my new favourite dish! I have already made this twice in one week with the combination of vegan chicken chunks and tofu. Highly recommend ❤️

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The most viewed tofu skin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine