Tofu Skin Noodles & Bok Choy Recipe

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.

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.

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.

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 1/4″ 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

• Smashed cucumber salad
• Cold sesame noodles
• Chinese Potato stir fry

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

Prep Time: 15 mins

Cook Time: 10 mins

Soaking Time:: 30 mins

Total Time: 55 mins

Course: Side Dish

Cuisine: Chinese

Servings: 4 serving

Ingredients

1x2x3x

• 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

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 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.

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.