Key Ingredient
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Bean-curd skin
Bean-curd skins are yet another way to enjoy a soy-based product. The skins are actually a byproduct of soymilk and are used in a number of ways in Asian cuisine.
The basics: Bean-curd skin, also known as fu jook pei in Chinese or yuba in Japanese, is the thin sheet that forms on the surface when soy milk is heated. The delicate sheets are skimmed off layer by layer, using a stick, then are hung to dry or rolled and made into sticks.
When dried the skins resemble thin sheets of wrinkled yellow paper. Bean-curd skins are also sold fresh in Japan but are rarely available here. The skins are a rich source of protein and are a popular meat substitute for vegetarians in braised dishes.
The skins have a chewy consistency, with the flavor of tofu.
Selecting: Bean-curd skins are generally found dried in sheets or sticks. They are quite brittle, so look for packages with few broken pieces. If you can get fresh yuba, grab it. It's a rare find, and will have a more subtle flavor than the concentrated dried version.
Storing: Dried bean-curd skins will keep for quite a long time in the pantry. Use reconstituted or fresh skins immediately.
Use: The Chinese and Japanese use bean-curd skins in braised and casserole dishes, soups or as wraps. They are a main ingredient in jai (monk's food) and dim sum, but can also be added as a meat substitute in stir-fries or as a side dish.
The skins tend to be bland and are best cooked in a sauce or heavy flavoring. Dried sheets need to be soaked in water 1 to 2 hours before cooking, while sticks may need several hours of soaking.
Where to buy: Look for dried bean-curd skins and sticks at Asian markets such as 99 Ranch and Marukai or in Chinatown. Some supermarkets may stock them on occasion in the Asian food section. A 6-ounce package will run $1.19 to $1.59.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
