Thin Tofu Skin (Qian Zhang / Bai Ye)
麺の代わりになる豆腐！？中国の食卓を支える「大豆の紙」
Description
A soy product made by pressing tofu extremely thin and removing moisture to resemble cloth (paper). Called 'Qian Zhang' (Thousand Sheets) or 'Bai Ye' (Hundred Pages) because it looks stacked. Unlike Yuba (Dou Fu Pi), this is 'thinly compressed tofu'. Used to wrap meat or julienned as noodle substitutes; massively active nationwide as a low-carb, healthy ingredient.
Classification: Everyone, Ingredient, Soy Product, Qian Zhang, Bai Ye, Dou Fu Gan, Stir-fry, Noodle Substitute, Healthy
Shops selling Thin Tofu Skin (Qian Zhang / Bai Ye)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Water
- Nigari(Coagulant)
Instructions
- [Typical Uses]
- [Qian Zhang Rou Si (Thin Tofu & Pork Stir-fry)]: Wok-fry julienned Qian Zhang on high with pork, scallion, and soy (rice thief).
- [Liangban Qian Zhang]: Blanch, julienne, and toss with cucumber, cilantro, black vinegar, and chili oil for a cold salad.
- Tie into knots as a hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
Firm tofu sweetness、and a 'squeaky、snappy' resilient bite like noodles
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Dried Tofu' (Tou Fu Kan Su - same thing)
Pairing
Julienned Pork Stir-fry / Black Vinegar & Chili Oil Sauce / Hot Pot
Trivia
Unlike wheat noodles, carbs are almost zero, yet it absorbs sauce well, offers noodle-like slurping, and strong satiety—the ultimate staple substitute for Chinese dieters. Wrapping minced meat inside to make 'tofu cabbage rolls' (Bai Ye Bao Rou) and braising in soup is also a Shanghai tradition.
Eating tips & etiquette
Sometimes served as a cold dish 'Tou Fu Kan Su' in JP ramen shops, but in Chinese supermarkets, it's sold as an uncut 'large cloth (sheet)'.
Allergen
Soybeans