Top 10 Delicious Dishes Made from Tofu Skin You Should Know About

Ingredients:

• 2 sheets of tofu skin
• 2 bitter melons
• 3 garlic cloves
• Spring onions
• Seasoning: Turmeric powder, monosodium glutamate, seasoning powder, soy sauce, cooking oil, ground pepper

Instructions:

• Step 1: Blanch the tofu skin in boiling water for a minute, then add 3 teaspoons of turmeric powder to give the tofu skin a beautiful yellow color. Once the tofu skin is cooked, remove it and set it aside to drain.
• Step 2: Wash the bitter melon, cut it lengthwise, and remove the seeds. Then soak the bitter melon in saltwater for 3-5 minutes. After soaking, rinse the bitter melon under clean water and set it aside to drain.
• Step 3: Wash the spring onions and chop them into small pieces. Peel and finely chop the garlic cloves.
• Step 4: Heat a pan and add 2 tablespoons of cooking oil. Once the oil is hot, add the garlic and sauté until golden. Then, add the tofu skin and stir-fry briefly. While stir-frying, season with ½ tablespoon of monosodium glutamate, ½ tablespoon of seasoning powder, 1 tablespoon of soy sauce, and ½ teaspoon of ground pepper.
• Step 5: Continue stir-frying the tofu skin for about 3 minutes. Once the tofu skin is cooked through, add the bitter melon and stir-fry for another 5 minutes on medium heat. When the dish is evenly cooked, add the spring onions and stir-fry for an additional minute before removing it from the heat and serving.
• Result: With just a few simple steps, you can enjoy a delicious and light vegetarian dish. This dish is easy to make, flavorful, and offers a subtle bitterness from the bitter melon combined with the richness of the tofu skin, creating a delightful taste that's hard to forget.

Ingredients:

• 300g of fresh tofu skin strips (easily found in grocery stores or supermarkets)
• 5 dried shiitake mushrooms
• 100g of baby king oyster mushrooms
• 2 tablespoons of minced lemongrass
• 1 chili pepper
• 50g of celery
• 2 tablespoons of toasted sesame seeds
• Seasoning: Cooking oil, crushed black pepper, sugar, soy sauce, monosodium glutamate, seasoning powder

Preparation:

Preparing the ingredients:

• Cut the tofu skin into 5 cm long pieces. Then, fry the tofu skin in oil until golden brown and set aside to drain.
• Wash the shiitake mushrooms and cut them in half.
• Clean the baby king oyster mushrooms and slice them diagonally.
• Remove the roots and yellow leaves from the celery, then cut it into pieces.

Marinating the ingredients:

• Prepare a bowl and add the baby king oyster mushrooms and tofu skin. Then, add 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, and 1 teaspoon of seasoning powder. Mix well and marinate for 15 minutes to allow the flavors to absorb.

Stir-frying the tofu skin with mushrooms:

• Heat a pan and add 2 tablespoons of cooking oil. Once the oil is hot, add the minced lemongrass, chili, and 1 teaspoon of crushed black pepper to sauté until fragrant.
• Next, add the marinated tofu skin and king oyster mushrooms to the pan and stir-fry together. Add 2 tablespoons of water and continue to stir-fry on medium heat. Once the ingredients are cooked, add the shiitake mushrooms and stir-fry until everything is well combined. Finally, add the celery and stir-fry for another minute before turning off the heat.

Result: Serve the stir-fried tofu skin and mushrooms on a plate, sprinkle with toasted sesame seeds, and enjoy while hot with rice. The dish has a delicate aroma of celery, the earthy scent of shiitake mushrooms, and a subtle kick from the black pepper, with crispy golden tofu skin and sweet king oyster mushrooms for a refreshing and tasty dish.

Ingredients:

• 1 sheet of dried tofu skin
• 1 piece of tofu
• 1 small root mushroom
• 3 fresh shiitake mushrooms
• Several chives
• 500ml fresh coconut water
• Seasoning: Fish sauce, soy sauce, seasoning powder, sugar, caramel sauce, pepper, cooking oil

Preparation:

Prepare ingredients:

• For this coconut-braised tofu skin dish, it’s best to use dried tofu skin. Once purchased, soak the tofu skin in cold water for 5 minutes to soften. Be sure to trim off the stiff edges of the tofu skin!
• Cut the tofu into bite-sized pieces and fry until golden. Chop the root mushroom and shiitake mushrooms into small cubes.
• Rinse the chives and briefly blanch them in hot salted water to soften, then use them to tie the tofu skin rolls together later.

Stir-fry the filling:

• Heat 1 tablespoon of oil in a pan and sauté the chopped mushrooms with a pinch of seasoning powder. Avoid over-seasoning to keep the filling dry.
• The seasonings could release moisture from the mushrooms, making it harder to roll them with the tofu skin. Stir the mushrooms over high heat.
• While the mushrooms cook, use scissors and a spoon to scoop out the tofu center. Add this tofu filling into the pan and stir for 2 minutes before turning off the heat.

Roll the tofu skin:

• Take the tofu pieces with the filling and wrap them in a sheet of softened tofu skin.
• Once the filling is ready, stuff it back inside the tofu pieces and wrap them neatly with the tofu skin.
• Use chive stems to tie the rolls securely once they are wrapped neatly.

Pan-fry the tofu skin rolls:

• Heat 2 tablespoons of oil in a pan. Once hot, add the tofu skin rolls and pan-fry over medium heat until both sides are golden brown.

Prepare the braising sauce:

• In a pot, combine 500ml coconut water, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, half a tablespoon of seasoning powder, 1 teaspoon of caramel sauce, and 1.5 tablespoons of sugar. Bring to a boil and add the browned tofu skin rolls.
• Braise the tofu skin rolls in the sauce over high heat, turning occasionally so the rolls soak up the seasoning. Continue braising until the sauce reduces and the rolls absorb the flavors. Turn off the heat and serve on a plate.

Result:

• The coconut-braised tofu skin is a fragrant and delicious dish, especially on rainy days.
• When served with white rice, the flavors of the tofu skin, mushrooms, and braising sauce create a harmonious combination. The tofu skin becomes crispy while the tofu filling remains rich and smooth, with the mushrooms absorbing the sauce, making each bite a unique experience.

Ingredients:

• 200g tofu skin
• 1.5 bell peppers (green/red/yellow, half of each color)
• 100g purple cabbage (1/4 cabbage)
• 200ml cooking oil
• 1 tsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1/2 tsp vegetarian seasoning powder
• Salt, sugar, and monosodium glutamate to taste

Instructions:

Prepare and fry the tofu skin:

• Cut the tofu skin into bite-sized pieces, ready for frying.
• Heat 200ml of oil in a pan. Once hot, fry the tofu skin until golden and crispy on both sides. Remove from oil and drain excess oil.

Prepare the remaining ingredients:

• Remove the stems and seeds from the bell peppers, wash them, and cut them into bite-sized squares.
• Shred the purple cabbage thinly, wash it, and drain the water. Peel and mince the garlic.

Stir-fry the tofu skin:

• Using the same pan with the leftover oil, heat it up again. Add minced garlic and sauté until golden and fragrant.
• Next, add the fried tofu skin and stir-fry over medium heat for about 2 minutes before turning off the heat.
• Season the tofu skin with 1/3 tsp of salt, 1/4 tsp of monosodium glutamate, 1/2 tsp of vegetarian seasoning, 1 tbsp of soy sauce, 1 tsp of sugar, and mix well.
• Turn on the heat again and stir-fry the mixture briefly before adding the bell peppers. Stir-fry until the bell peppers are slightly tender, then add the purple cabbage.
• Continue stir-frying for about 1 minute, turn off the heat, add 1 tsp of oyster sauce, mix well, and sprinkle with toasted sesame seeds. Your dish is ready to serve.

Serving suggestion:

• The stir-fried tofu skin with bell peppers is a delicious dish, full of vibrant colors—green, red, yellow, and purple—enhanced by the fragrant sesame seeds.
• The tofu skin is tender and absorbs the seasoning well, balanced with a savory-sweet flavor. The fresh and crunchy bell peppers pair wonderfully with the dish. Serve it with hot rice for a complete and satisfying meal.

Ingredients

• 300g fresh bamboo shoots (pre-boiled)
• 20 betel leaves
• 30g tofu skins
• 5 dried chilies
• 1 tablespoon vegetarian seasoning powder
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 100ml cooking oil

Instructions:

Prepare the Ingredients:

• For the bamboo shoots, rinse thoroughly to remove any dirt, then slice them into pieces about 1/4-inch thick.
• Remove any damaged or worm-eaten betel leaves, wash them, and then chop them finely.
• Cut the tofu skins into pieces about 2 finger widths thick.

Fry the Tofu Skins:

• Heat 100ml of cooking oil in a pan and fry the tofu skins over medium heat until golden brown. Remove and drain excess oil.

Cook the Bamboo Shoots with Tofu Skins:

• In the same pan, leave 1 tablespoon of oil (using the leftover oil from frying the tofu skins). Heat the oil, then add the dried chilies and bamboo shoots. Stir-fry for 5 minutes.
• Season with 1 tablespoon vegetarian seasoning powder, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon chili sauce. Stir everything together well.
• Add 100ml of water, the betel leaves, and the fried tofu skins into the pan. Mix well and braise over medium heat for about 15 minutes until the liquid reduces significantly. Turn off the heat.

Final Dish: Transfer the dish to a plate and sprinkle some ground pepper on top to enhance the flavor. This bamboo shoot and tofu skin braise can be enjoyed with steamed rice, bread, fresh vegetables, or pickled foods. The dish has the subtle sweetness of bamboo shoots, the richness of tofu skins, the spicy kick of chilies, and the fragrant aroma of betel leaves. It is a simple yet delicious and nutritious vegetarian dish. Try making it yourself and enjoy!

Ingredients:

• 4 pieces of tofu skins
• 200g fresh bamboo shoots
• 100g chicken leg mushrooms
• 100g green beans
• 100g jicama
• 100g vegetarian ribs
• 100g vegetarian sausage
• 2 teaspoons chopped chili pepper
• 2 teaspoons tapioca flour
• Pickled vegetables (to taste)
• 2 teaspoons chili powder
• 2 teaspoons chopped shallots
• 20g general seasonings

Instructions:

Prepare the Ingredients:

• Soak the vegetarian ribs for 1-2 hours, then drain and tear them into bite-sized pieces.
• Marinate the vegetarian ribs with 1/3 teaspoon of sugar, 1/2 teaspoon vegetarian seasoning, and 1 tablespoon chili powder. Mix well to coat the ribs with the seasoning.
• Peel and clean the bamboo shoots, boil them, then cut into thin slices.
• Clean and slice the mushrooms and jicama. Cut the green beans diagonally into 3cm pieces.

Fry the Vegetarian Ribs:

• Heat oil in a pan and deep-fry the marinated vegetarian ribs until golden and crispy, then drain excess oil.

Prepare the Dipping Sauce:

• In a bowl, combine 4 tablespoons soy sauce, 2 tablespoons water, 1 teaspoon sugar, 1/3 teaspoon MSG, some pickled vegetables, and 1 teaspoon chopped chili pepper. Stir well.

Stir-Fry the Vegetables:

• In a pan, add some oil and sauté the shallots until fragrant. Then add bamboo shoots, chicken leg mushrooms, jicama, and green beans. Stir-fry them together.
• Add 1 teaspoon soy sauce, 1/2 teaspoon vegetarian seasoning, and 1/3 teaspoon black pepper. Stir-fry the vegetables for a minute, then add the chopped chili pepper. Stir briefly and remove from heat. Transfer the vegetables to a bowl.

Mix and Roll the Filling:

• Add the vegetarian sausage and fried vegetarian ribs to the vegetable bowl and mix everything together well.
• Prepare the tapioca flour paste by mixing the flour with some water, then cook it over heat while stirring until it thickens. Set it aside.
• Lay a piece of tofu skin flat on the surface, place a portion of the filling on top, and roll it tightly. Use the tapioca paste to seal the edges of the roll.

Fry the Tofu Skins Rolls:

• Heat oil in a pan over low heat. Fry the tofu skin rolls until golden and crispy on all sides. Once done, remove them from the oil and drain the excess oil.

Final Dish:

• Cut each tofu skin roll in half and arrange them on a plate. Garnish with some pickled vegetables and cilantro. The crispy tofu skins contrast perfectly with the sweet vegetable filling, and when dipped in the flavorful sauce, it will surely delight your taste buds.

Ingredients:

• 1 piece of dried tofu skin
• 300g banana blossom
• 100g water spinach
• A pinch of sugar and salt
• 10g fried shallots
• 50g roasted peanuts
• 2 calamondin limes
• 2 tablespoons minced garlic
• 1 tablespoon minced chili
• 3 tablespoons vinegar
• 2 tablespoons vegetarian fish sauce

Instructions:

Fry the Tofu Skin:

• To soften the tofu skin, soak it in water, then rinse it thoroughly. Let it drain.
• Heat oil in a pan and fry the tofu skin until it turns golden and crispy, then remove from the oil and set aside.

Prepare the Salad Dressing:

• In a small bowl, combine 3 tablespoons of vinegar, 3 tablespoons of sugar, and stir until the sugar dissolves completely.

Prepare the Vegetables:

• Thinly slice the banana blossom and rinse it. Cut the water spinach into short, bite-sized pieces.

Mix the Salad:

• In a large bowl, add the banana blossom, water spinach, and some crumbled tofu skin. Add the fried shallots and roasted peanuts. Pour the prepared dressing over the mixture and toss to combine, ensuring the salad is evenly coated.

Make the Dipping Sauce:

• In a separate bowl, squeeze the juice from 2 calamondin limes, add 1 tablespoon of sugar, 2 tablespoons of vegetarian fish sauce, and mix. Stir in the minced garlic and chili, then set aside.

Final Dish:

• The salad should have a vibrant appearance, with golden crispy tofu skin, the pale banana blossom, and the green of the water spinach. When eaten, you will enjoy the crispy texture of the tofu skin and the finely shredded banana blossom, all mixed with the sweet and sour dressing. This salad, paired with the tangy dipping sauce, is truly delightful!

Ingredients:

• 3 pieces of dried tofu skin (about 200g)
• 1 tomato
• 1 cucumber
• Some lettuce
• 2 teaspoons of sugar
• 1 teaspoon of vegetarian seasoning
• Some minced garlic
• Some chopped green onions
• 1 teaspoon of chili powder
• Some vegetarian fish sauce
• Some cooking oil

Directions:

Preparing the tofu skin:

• Soak the dried tofu skin in warm water to soften. Once softened, cut it into pieces about the size of your pinky finger.
• Boil some water, and when it starts to boil, add the tofu skin and cook for about 10 minutes until tender.
• If using fresh tofu skin, just rinse it with water and let it drain before frying.
• Once the tofu skin is softened, drain the water completely before frying it.

Frying the tofu skin:

• Heat some oil in a pan. It should be warm, but not too hot to avoid splattering when adding the tofu skin.
• Place the dried tofu skin in the pan, reduce the heat, and fry until the tofu skin turns golden brown and crispy on all sides. Make sure to turn it regularly to prevent burning.
• Once crispy, remove from the pan and place on a paper towel to absorb excess oil.

Making the fish sauce:

• In a bowl, combine 1 tablespoon of vegetarian fish sauce, 2 teaspoons of sugar, 1 teaspoon of vegetarian seasoning, 1 teaspoon of chili powder, and 1 tablespoon of water. Stir until the sugar dissolves completely.
• Use the remaining oil from frying the tofu skin. Heat the oil in the pan, then add chopped green onions and minced garlic. Sauté until fragrant and golden brown.
• Once the garlic is golden and aromatic, pour in the prepared fish sauce mixture, stir well, and cook on medium heat until the sauce simmers.

Finishing the dish:

• When the fish sauce has simmered and thickened slightly, add the fried tofu skin into the pan and mix well so that the tofu skin absorbs the sauce. Once the sauce thickens, remove from heat.
• Wash the lettuce and arrange it on a plate. Slice the cucumber thinly, remove the skin, and arrange it around the plate. Carve the tomato into decorative shapes and place it on top of the lettuce for garnish.
• Place the fried tofu skin in the center of the plate. Your dish is ready to be served and enjoyed!

Final result:

• The crispy tofu skin coated with golden chili garlic sauce is visually stunning and full of flavors: spicy, salty, and sweet. When bitten into, the tofu skin crunches pleasantly. This dish can be served as a snack or paired with hot rice for a delicious meal.

Ingredients:

• 150g Tofu Skin
• 200g Pineapple
• 2 Stems Green Onion
• 1/2 Cup Cooking Oil
• 1 Teaspoon Vegetarian Fish Sauce
• 1 Teaspoon Vegetarian Seasoning Powder
• 2 Teaspoons Sugar

Instructions:

Preparing the ingredients:

• Peel the pineapple, remove the eyes, rinse it clean, and then cut it into bite-sized pieces.
• Pick and clean the green onions, remove any damaged leaves, and cut the onions into small pieces. Cut the onion stalks into sections.

Frying the tofu skin:

• Pour about 1/2 cup of cooking oil into a pan, heat it, and then fry the tofu skin over medium heat.
• Turn the tofu skin until it is golden and crispy on all sides, then remove it and drain the excess oil.
• Tip: Avoid over-frying the tofu skin, as it can become chewy and less enjoyable when stir-fried later.

Stir-frying the tofu skin:

• Using the same pan, remove excess oil, leaving about 1 tablespoon. Add the chopped green onion stalks and sauté until fragrant.
• Once the onions are aromatic, add the fried tofu skin and stir-fry for about 1 minute before adding the pineapple.
• Season with 1 teaspoon of vegetarian seasoning powder and 2 teaspoons of sugar. Continue stir-frying until it becomes aromatic and lightly cooked, then add about 1 teaspoon of vegetarian fish sauce.
• Stir-fry for an additional 2 minutes, adjust the seasoning to your taste, and add the cut green onion stalks. Turn off the heat.

Final Dish:

• The stir-fried tofu skin with pineapple is a delightful dish, with the vibrant yellow of the pineapple and tofu skin blending together, complemented by the green of the green onions, making it visually appealing.
• The tofu skin is tender, flavorful, and absorbs the seasonings well, with a pleasant balance of sweet and sour notes from the pineapple, making it truly delicious.

Ingredients:

• 4 large pieces of dry tofu skin
• 1 teaspoon of ground pepper
• 1 teaspoon of seasoning powder
• 1 teaspoon of salt
• 1 teaspoon of MSG
• 1 tablespoon of chili sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of water

Instructions:

Prepare the tofu skin:

• Rinse the tofu skin with water and squeeze out the excess moisture. Cut the tofu skin into small pieces, horizontally, to bite-size.
• If you are using fresh tofu skin, simply wash, cut, and let it drain before proceeding with the recipe.

Marinate the tofu skin:

• Mix together a marinade of ground pepper, seasoning powder, salt, MSG, chili sauce, soy sauce, and water in a bowl. Stir well to combine.
• Coat the tofu pieces evenly with the marinade. Stack the tofu pieces on top of each other, making layers, repeating the marinating process until all pieces are coated. Allow it to marinate for 10–15 minutes to absorb the flavors.

Fry the tofu skin:

• Heat 200ml of cooking oil in a pan over medium heat. Once the oil is hot, carefully add the marinated tofu pieces and fry until golden brown, making sure to turn the pieces for even frying.
• Avoid overcooking, as it can make the tofu bitter. The tofu should be golden but not too dark.

Serving suggestion: Crispy Fried Tofu Skin is a quick and easy dish, perfect for those looking for a crunchy snack on days when you're tired of meat or fish!