Tofu Skin Stir Fry Recipe

Tofu recipes often involve using firm tofu or silken tofu but have you tried tofu skin? Not only is it delicious but also packed with more protein than meat on a per gram basis! As part of the traditional chinese medicine recipe series, today’s recipe features tofu skin, also known as “yuba”.

What is Tofu Skin?

Tofu skin is made during the soy milk manufacturing process. When soy milk is heated, a rich, fatty film forms on the surface, similar to what happens to milk when it is heated. The film is simply scraped off then dried and processed into tofu skin! If you want to see a recipe on how to make it at home, let me know in the comments.

Is Tofu Skin Good For You?

Just like tofu, tofu skin is packed with protein and even more so than actual tofu! In fact, about 50% of tofu skin is made up of protein. For every 100-grams of tofu skin is 50-grams of protein, which is double the amount of protein you can get from the same serving size of meat!

Aside from having high protein, low fat, and low carbs, tofu skin is also packed with Vitamin A, Thiamine Riboflavin, Niacin, Folate, and Vitamin B6. Tofu skin is also rich in minerals like calcium, copper, iron, magnesium, potassium, sodium, and zinc.

How to Cook with Tofu Skin:

There are truly so many different ways to cook with tofu skin, even depending on the type of tofu skin you get! This recipe is a simple stir fry recipe, great for busy weekdays where you only have a few mins to throw things together. This was a staple in my household growing up and perfect as a light and healthy dinner.

Tofu Skin Stir Fry with Bok Choy Recipe ~

Ingredients:

• 2 sheets of frozen thawed tofu skin (use code ASUN15 for 15% off) + 2 tbsp water

• 1 carrot, julienned (sliced into match sticks)

• 5 bok choy chopped so stems and leaves are separated

• 3-4 cloves of garlic, diced

• 1 tsp of ginger, diced

• Salt and white pepper to taste

Instructions:

• Chop up the tofu skin into bite sized pieces

• To a hot wok, add in the garlic and ginger first to fry, then add in the carrots, stir frying until slightly softened

• Add in the bok choy stems and stir fry for one min. At this point season with at least 1 tsp of salt and white pepper.

• Next, place the tofu skin on top of the bok choy so it’s not touching the wok (prevent sticking) and add in the 2 tbsps of water

• Cover the wok and let steam for 2 mins, then add in the leafy parts of the bok choy and do a quick stir fry.

• Taste and season a bit more with salt and pepper, and it’s ready to serve!