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Tofu skin, also called Yuba, dried bean curd, or soybean skin.

Soybean skin is actually soybean milk skin, made by lifting away the sheet that forms on the surface of heated soy milk. The sheet can be dried in flat form or bunched up into bundles, which is what we are using here.  They are a popular vegetarian meat free option, having an interesting mix of being slightly tender and slighter chewy in texture.

 

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Ingredients:

• 140g of dried beancurd sticks (about half a packet)

• ¼ cup soy sauce

• ½ tbsp thick sweet soy sauce

• 3 tbsp coconut sugar

• 1 inch-chunk giner

• 1 star anise

• 1 stick of cinnamon

• 2 cups water

• 1 tbsp vegan chicken seasoning

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Preparation:

1.  Soak the dried beancurd completely for at least 8 hours or the night before you intend to make this dish.

2. After they have been soaked, cut the beancurd strips into 2-inch chunks.

3. Caramelise the sugar in a pot on medium heat. Make sure not to burn it.

4. Once caramelised, pour in the 2 cups of water, along with the rest of the ingredients. Make sure the water added is enough to fully cover the bean curd sticks.

5. Bring it to a boil, then simmer for about 30mins, or until bean curds are tender and sauce has reduced.

6. Taste and adjust flavouring if needed.

7. Serve with rice alongside pan-fried vegetable dishes.

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