Tofu skin

An early written reference to tofu skin appeared in 1587 in Japan in the Matsuya Hisamatsu Chakai-ki (''Three-generation Diary of the Matsuya's Family's Tea Ceremonies''). The writer, Matsuya Hisamasa, states simply that tofu skin is the film that forms atop soymilk. Other written references to tofu skin appeared around that time in China in the Bencao Gangmu pharmacopoeia by Li Shizhen. This work was completed in 1578, but not published until 1596. Chapter 25 states: A third known reference to tofu skin appears in 1695 in Japan in the Ben Chao Shi Jian (Wade–Giles: Pen Chao Shih Chien [A Mirror of Food in This Dynasty, 12 volumes]. This book was written by Hitomi Hitsudai in Japan, in Chinese. When Japanese read the Chinese characters for tofu skin, doufu-lao, they pronounce them tōfu no uba. Lao or uba means "old woman" or "wet nurse". ==Preparation==

Tofu skin is noted for a creamy and nutty flavor, and when fresh, it has a creamy-yellow color. Because of its texture and taste, it is often used as a meat substitute. While dried tofu skin is typically rehydrated by soaking, a traditional method for preparing the thin sheets is to gently moisten them with a damp cloth before use. Tofu skin may be purchased in fresh or dried form. In the latter case, the tofu skin is rehydrated in water before use. It is often used to wrap dim sum. Because of its slightly rubbery texture, tofu skin is also manufactured in bunched, folded and wrapped forms, which are used as meat substitutes in vegetarian cuisine. Tofu skins can be wrapped and then folded against itself to make dòu baō (). These are often fried to form a firmer skin before being cooked further. While in Chinese cuisine tofu skin is almost exclusively used in savory dishes, in Japan it can also be prepared as a dessert. A common point of confusion is its relation to Inarizushi; the pouches used for this type of sushi are made from thin slices of deep-fried tofu (abura-age), not from tofu skin. • Fupi (腐皮): The first film to be lifted. It is considered the highest quality, with the smoothest and most delicate texture. It can be eaten fresh or dried in sheets. • Fuzhu (腐竹): The films lifted after the initial fupi. These are hung to dry, which causes them to form into sticks. Their texture is still highly regarded but is slightly denser than fupi. The name is sometimes also written as 腐枝 (fǔzhī) or 枝竹 (zhīzhú). • Sheets for sweet soups: Later layers are often laid flat to dry and are primarily used in desserts and sweet soups (糖水, táng shuǐ). • Coarser sheets: Lower layers are thicker and coarser, making them suitable as wrappers for various food items. • Tian zhu (甜竹, "sweet bamboo"): The last and coarsest layers collected from the bottom of the pan, typically used as a minor ingredient in dishes. ==Forms==

These are the three basic forms. Each comes in many varieties. Dried Tofu skin may also be dried and sold as fuzhu (dried beancurd sticks). By layering or bunching fresh tofu skin or rehydrated tofu skin, then tying it tightly in cloth and stewing it, the dried beancurd sticks will retain their original shape. This bunched tofu skin is then called tofu chicken (; or ). In Thai cooking it is referred to as fawng dtâo-hûu (, lit. foam tofu). It is commonly called foo chuk in Southeast Asia. Meat alternatives By layering and bunching the sheets, then stewing them, a wide variety of meat substitutes can be created. The most common is tofu chicken (素雞, sù jī), but by adding different seasonings and pressing it into shape, it is also made into tofu duck (素鴨, sù yā) and tofu ham (素火腿, sù huǒtuǐ). Log Other methods include rolling the tofu skin tightly on a chopstick and steaming it to form a log. When the log is sliced, each slice will be circular with a square hole in the center, which looks like old Chinese coins. ==Gallery==

File:Beancurd sheet rolls (3).jpg|Dried rolls File:Yonghui hard dried tofu skin.jpg|Dried fuzhu sticks Tofuskinstick.jpg|Cooked fuzhu Dimsum deep fried tofu skin roll.jpg|Tofu skin roll as dim sum Imitation chicken rolls.jpg|Imitation chicken rolls Yuba for sale by sunday driver in Kyoto.jpg|Dried and portioned yuba for sale Kumiage yuba and sashimi yuba, at Washoku Sato (2015-05-01).JPG|Two types of yuba: kumiage yuba (freshly scooped) and sashimi yuba (served raw like sashimi) ゆばむすび（日光市・補陀落本舗）20251025-P1075125.jpg|Yuba musubi ==See also==