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    Home » International Vegetarian » Tofu Skin Noodles

    Tofu Skin Noodles & Bok Choy Recipe

    Published: Oct 11, 2016 · Modified: Jul 23, 2020 by Pavani · 6 Comments

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    Chinese Tofu Skin Noodles is a very easy to make dish. It is a quick stir fry made with re-hydrated tofu noodles and bok choy. Great side for any Asian meal.

    Blue bowl with tofu skin noodles stir fry

    This homemade Chinese takeout dish is called Fu pei guen. It is made with bean curd sheet or yuba and bok choy.

    So what is tofu skin? It is basically the skin that forms when fresh soy milk is boiled. It is similar to the skin/ cream that forms on boiling dairy milk.

    The name 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. It is a sponge that absorbs all the flavors.

    Blue bowl with Chinese bean curd skin bok choy stir fry

    Ingredients

    Yuba or bean curd skin is a protein rich ingredient. You can make it at home using just 2 ingredients - dried soy beans and water. Tofutoday has a detailed recipe to make homemade tofu skin.

    But ready to use fresh & dried form of yuba are sold widely in Chinese/ Korean grocery stores. It is a shelf-stable ingredient and can be stored in the pantry for quite a long time.

    Other fresh ingredients you need are bok choy, scallions & garlic cloves.

    You also need soy sauce, sesame oil and dried red chilies to add flavor and make this simple dish delicious.

    Blue bowl with yuba, bok choy stir fry

    Instructions

    If using dried bean curd skin, then you will need to rehydrate it first. It is quite easy to do it - just soak them in 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 ¼" slices to make tofu skin noodles.

    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 oil in a wok or pan over high heat. Add bok choy and stir fry until tender crisp, about 1~2 minutes.

    Stir 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.

    Taste Test

    This is a very easy to make dish. Yuba has a nice chewy texture once cooked. When combined with the greens - this is a healthy and delicious dish. It can be eaten just as is or with some noodles.

    More delicious Chinese dishes

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    Tofu Skin Noodles
    Yuba Noodles with Bok Choy

    Chinese Tofu Skin Noodles | Fu Pei Guen

    This is a very easy to make Chinese stir fry dish made with rehydrated yuba noodles and bok choy, It is a simple and absolutely delicious side dish.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 15 minutes mins
    Cook Time: 10 minutes mins
    Soaking Time:: 30 minutes mins
    Total Time: 55 minutes mins
    Course: Side Dish
    Cuisine: Chinese
    Servings: 4 serving

    Ingredients

    • 8 oz Dried Tofu skins aka Yuba
    • 3 ~ 4 bunches Small Bok Choy bunches, roughly chopped
    • 2 Green Onions, thinly sliced
    • 3 cloves Garlic, finely minced
    • 3 ~ 4 Dried red chilies, broken
    • 2 teaspoons Soy Sauce
    • 1 ~ 2 teaspoons Sesame Oil
    • To taste Salt
    Get Recipe Ingredients

    Instructions

    • 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 ¼" 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.

    Notes

    • Bok Choy can be substituted with other greens like fresh spinach, kale, swiss chard.
    • Chinese or Korean chives are a great addition to this dish.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Smruti Shah

      October 12, 2016 at 6:01 am

      Wow that looks really delicious. I must check out my local Asian store to grab some Yuba!

      Reply
    2. sapana

      October 12, 2016 at 10:01 am

      Tofu skin noodles sounds interesting and healthy too.

      Reply
    3. Priya

      October 16, 2016 at 1:58 pm

      Will definitely look for this tofu skin here, such a fabulous looking dish, inviting platter..

      Reply
    4. Chef Mireille

      October 17, 2016 at 11:11 pm

      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!

      Reply
    5. vaishalisabnani

      October 20, 2016 at 5:02 am

      Never tried these skins..not a great fan of Indian tofu..but have always liked the Japanese one...so probably these skins might appeal.

      Reply
    6. Suma Gandlur

      December 01, 2016 at 8:11 pm

      I think the first time I noticed yuba was on Indira's site. You are a real foodie Pavani, open to explore unfamiliar zones.

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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