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Yuba Noodles with Bok Choy

Chinese Tofu Skin Noodles (Fu Pei Guen)

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 55 mins
Course Side Dish
Cuisine Chinese
Servings 4 serving


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


  • 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.


Yuba Noodles with Bok Choy
Lets check out what my fellow marathoners have cooked today for BM# 69.