Blogging Marathon# 69: Week 2/ Day 2
Theme: Homemade Chinese Takeaway Food
Dish: Chinese Tofu Skin Noodles (Fu Pei Guen)
Today’s homemade Chinese takeout dish is made with tofu skin aka Yuba and bok choy. It’s called Fu pei guen. Recipe is from Serious Eats.
Tofu Skin doesn’t really sound very exciting or appetizing, it even tastes bland when rehydrated but once it’s cooked with some soy sauce and sesame oil, it tastes amazing. Interestingly I had a package of dried tofu skin in the pantry, I don’t even remember where I bought it from. I’m very glad that I was finally able to use that.
This is a very easy to make dish. Once you have the dried tofu skin rehydrated and cooked, it takes just a few minutes to put together. Bok choy and scallions are added to give some color to the dish. It can be eaten just as is or with some noodles.
Chinese Tofu Skin Noodles: This is a very easy to make dish. Once you have the dried tofu skin rehydrated and cooked, it takes just a few minutes to put together. Bok choy and scallions are added to give some color to the dish. It can be eaten just as is or with some noodles.
Soak tofu skin a large bowl of water for about 30 minutes or until softened. Remove from water. Roll the skins into a cylinder and cut them crosswise into 1/4" slices.
Bring a pot of water to a boil. Add the tofu strands and simmer for about 10~15 minutes or until tender. Drain and set aside.
Heat 2tbsp oil in a wok or pan over high heat. Add bok choy and stir fry until tender crisp, about 1~2 minutes. Add the green onion and garlic and stir fry until light brown and fragrant, about 1 minute.
Add dry red chilies, tofu skin and soy sauce. Stir fry until tofu skins absorb the seasonings. Season to taste with salt.
Remove from heat and sizzle in the sesame oil. Serve immediately.
Wow that looks really delicious. I must check out my local Asian store to grab some Yuba!
Tofu skin noodles sounds interesting and healthy too.
Will definitely look for this tofu skin here, such a fabulous looking dish, inviting platter..
I am not a tofu fan but for some reasons I do like the skins when I have had them. This is an awesome looking recipe!
Never tried these skins..not a great fan of Indian tofu..but have always liked the Japanese one…so probably these skins might appeal.
I think the first time I noticed yuba was on Indira’s site. You are a real foodie Pavani, open to explore unfamiliar zones.