Tofu Skin (Yuba)
火鍋のスープをズズッと吸い込む！揚げてあるから旨い台湾式「湯葉」
Description
The film (Yuba) forming on heated soy milk, scooped and dried or deep-fried. Unlike Japanese fresh Yuba, it serves as a junk, hearty ingredient.
Classification: For Everyone,Dried/Refrigerated,Taiwanese Yuba
Shops selling Tofu Skin (Yuba)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Soy milk film)
- Frying oil(for Zha Doupi)
Instructions
- [Prep/Usage]
- [Zha Doupi (Fried Tofu Skin)] Most common in Taiwan is dried tofu skin deep-fried and rolled up. A hot pot staple, tossed directly into Mala soup.
- The surface bubbles and multi-layered folds absorb the super-spicy soup to the limit like a sponge.
- [Sheng Doupi (Fresh Tofu Skin)] Unfried raw Doupi is julienned and stir-fried with celery/scallions (Chao Doupi), or eaten as Luwei (Taiwanese braise) absorbing star anise sauce.
Learn more Substitutes, pairings, tips
Key spices
Savory soy aroma and oil richness
Substitutes at Japanese supermarkets
Japanese dried Yuba or Abura-age (fried tofu)
Pairing
Mala Hot Pot, Luwei, Celery stir-fry
Trivia
[For Everyone] A super excellent Taiwanese B-grade ingredient completely destroying the image of 'Yuba = elegant Kaiseki cuisine'. Especially the fried 'Zha Doupi', broken into cup noodles (Taiwanese instant ramen), rehydrates in hot water and doubles the soup's richness, highly active in youths' solo meals.
Eating tips & etiquette
[Unique Eating] Pull up Zha Doupi—simmered until 'wilted and gooey' in Mala Hot Pot—with chopsticks, slurping the hot soup and oil while huffing and puffing!
Allergen
Soy