Shredded Tofu Skin Salad
凉拌豆皮丝
English: Shredded Tofu Skin Salad
Chinese: 凉拌豆皮丝
Pinyin： liangban doupi si
Literal: Cold shredded tofu skin
There are hundreds of foods made from the soybean in China. Over centuries, cooks and producers have experimented with the humble bean, taking it in all kinds of directions, from soy milk to smoked tofu to soy sauce to tofu puffs to fermented pastes and more - there’s almost nothing soybeans cannot do. Dòupí (豆皮) - or tofu skin - reveals yet another dimension of soy that we do not see too often outside of Asia.
Tofu skin, in all its forms, is beloved throughout China. Grandmothers hand out tofu skin straight off the freshly boiled batch of soy milk as a treat and I know a elegant hutong cafe in Beijing that dedicates itself exclusively to tofu and tofu skin desserts.
Doupi isn't actually tofu. It forms as a skin on the surface of heated soy milk, which is then lightly pressed, dried, and sold in soft sheets or rolls. The skin offers a chewy texture reminiscent of pasta, while its distinctive criss-cross pattern from the metal press helps sauces cling to the surface rather than pooling at the bottom of your bowl.
In Northern China, especially in Shanxi, Hebei and Beijing, this dish is a common sight at markets, canteens and family tables - a quick, protein-rich salad: hearty yet light, simple yet punchy. This is one of the classic liang cai (cold dishes) dishes of the North, along with smashed cucumber (拍黄瓜), shredded vinegar potatoes (凉拌土豆丝) and marinated peanuts (五香花生米) that seem to crop up in the summer months as perfect side dishes to cool you down in the sweaty heat.
Note on Tofu Skin
China offers many varieties of tofu skin. For this dish, you'll want "tofu sheets" or "pressed tofu skin" (豆皮 / 干豆皮)—sold in soft, flexible sheets or rolls that easily slice into thin strips. This differs from fresh yuba (which is slippery and wet) or dried yuba sticks (腐竹), which are made by scrunching tofu skin into twists or sticks. Look for thin, relatively dry yet still soft sheets with a textured criss-cross pattern on the surface. You'll typically find these fresh or vacuum-packed in the refrigerated section of Chinese grocery stores.
Serves 2-3
Ingredients
100g (7 oz) tofu skin (豆腐皮), cut into thin strips
½ small cucumber, julienned
½ small carrot, julienned (optional, for colour)
2 garlic cloves, finely chopped
2 tablespoon Shanxi aged black vinegar (老陈醋)
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon chilli oil
½ teaspoon sugar
1 tablespoon scallions, finely chopped
1 tablespoon toasted sesame seeds
¼ bunch cilantro - roughly chopped
Method
Prepare the tofu skin. Usually it’s vacuum packed so the skins are stuck together. Carefully peel them apart, or slide a sharp knife between each one so you can have nice sheets. Then roll each sheet up like a scroll and slice across so you have matchstick-like strips.
Bring a pot of water to the boil. Blanch the shredded tofu skin for about 30 seconds, then drain, rinse and set aside until dry.
In a large bowl, add the tofu skin, julienned cucumber and carrot.
Make the dressing. In a small bowl, mix the black vinegar, soy sauce, sesame oil, chili oil, sugar, and garlic. Stir well until everything is combined.
Pour the dressing over the tofu and vegetables. Toss everything together until evenly coated. Let it sit for at least 10-15 minutes so the flavours meld.
Finish and serve. Sprinkle with chopped scallions, toasted sesame seeds, and fresh cilantro. Serve chilled or at room temperature.
