Stir Fried Yuba

I love yuba, aka "tofu skins." I love them stir fried, I love them in pan fried noodles, I love them in soups. They hold flavor and liquid well. They can be used to make all kinds of wacky vegetarian creations. This recipe is a very simple one that works well as one dish in a Chinese meal or as a quick side.


  • 1 package dried tofu skin sheets (or fresh if you can find it)
  • 1 sliver of ginger, peeled
  • 2 garlic cloves, chopped
  • shake of hot pepper flakes
  • shitake mushrooms (optional)
  • vegetable oil
  • sesame oil

Soak the dried sheets in warm water for 10-15 minutes, or until the sheets soften and turn color from yellow to a pale beige. If you are using fresh yuba, you can skip this step.


Once the tofu skin is soft, cut it into pieces. Experiment with the size and shape you want.


Now saute ginger, garlic, and hot pepper flakes in vegetable oil:


Dump in the tofu skin:


Stir fry over high heat for 5-10 minutes, adding water as necessary (I like them to be moist). Tofu skin wants a LOT of salt. So don't hold back! I must also confess that I dumped in a ridiculous amount of MSG. Yes I did!

Just before serving, add a good dollop of sesame oil. That's it! Delicious.

My love for tofu skins is ironic. Read why.




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