📝 About This Recipe
Known as 'Fuzhu' or 'Yuba' in East Asian cuisine, these delicate sheets of concentrated soy milk transform into an ethereal, shatteringly crisp snack when deep-fried. This recipe elevates the humble tofu skin with a fragrant dusting of Sichuan pepper and five-spice, creating a savory umami bomb that rivals any potato chip. Perfect as a sophisticated cocktail snack or a crunchy garnish for congee, it represents the pinnacle of plant-based texture play.
🥗 Ingredients
Main Ingredients
- 200 grams Dried Tofu Skin Sheets (also known as Yuba or Bean Curd Sheets)
- 3 cups Neutral Frying Oil (Grapeseed, Peanut, or Canola oil)
The Spice Rub
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Five-Spice Powder (high quality)
- 1/2 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 1/2 teaspoon Mushroom Powder (for an extra umami boost)
- 1/4 teaspoon Garlic Powder
- 1 tablespoon Toasted Sesame Seeds (partially crushed)
Dipping Sauce (Optional)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Chili Oil (with flakes)
- 1 teaspoon Black Vinegar (Chinkiang vinegar)
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Prepare the tofu skin sheets by wiping them gently with a damp paper towel to remove any excess salt or dust. Ensure they are completely dry before proceeding.
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2
Using sharp kitchen shears, cut the tofu skin sheets into uniform rectangles or triangles, roughly 2x3 inches in size. Uniformity ensures even cooking.
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3
In a small dry skillet over medium heat, toast the Sichuan peppercorns for 1-2 minutes until fragrant. Grind them into a fine powder using a mortar and pestle.
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4
In a small bowl, whisk together the toasted Sichuan pepper, salt, five-spice powder, mushroom powder, and garlic powder. Set this seasoning mix aside.
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5
Prepare a large plate or baking sheet lined with several layers of paper towels to drain the fried skins.
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6
Fill a wok or a deep, heavy-bottomed pot with 3 cups of neutral oil. Heat over medium-high heat until it reaches 350°F (175°C).
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7
Test the oil by dropping a small piece of tofu skin in; it should puff up and sizzle instantly without turning dark brown immediately.
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8
Working in small batches of 5-6 pieces, carefully slide the tofu skins into the hot oil. Do not overcrowd, as they need space to expand.
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9
Fry for only 15-30 seconds. The skins will puff up and turn a beautiful light golden color almost instantly. Use long chopsticks or a spider skimmer to flip them once.
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10
Quickly remove the skins from the oil the moment they are crisp and pale gold. They can burn in a matter of seconds due to their thinness.
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11
Immediately transfer the hot tofu skins to the paper-towel-lined plate. While still hot and glistening with oil, sprinkle a generous amount of the spice rub over them.
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12
Repeat the process with the remaining batches, ensuring the oil temperature returns to 350°F between each fry.
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13
In a small ramekin, whisk together the soy sauce, chili oil, black vinegar, and cilantro to create the optional dipping sauce.
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14
Garnish the fried skins with crushed toasted sesame seeds and serve immediately while at peak crispness.
💡 Chef's Tips
Always ensure the tofu skin is bone-dry before frying; any moisture will cause violent oil splattering and prevent puffing. Monitor your oil temperature closely with a thermometer, as tofu skin is very delicate and burns faster than traditional dough-based snacks. If using 'sticks' (Fuzhu) instead of sheets, you must soak them first, pat them extremely dry, and fry them longer for a different, crunchier texture. Store any leftovers in an airtight container with a silica gel packet to maintain crispness for up to 3 days. For a spicy kick, add a pinch of cayenne pepper or gochugaru to your spice rub mix.
🍽️ Serving Suggestions
Serve as a crunchy appetizer alongside a cold, crisp Lager or a chilled Jasmine tea. Crush the fried skins over a bowl of hot Silken Tofu or Congee for a brilliant textural contrast. Use them as a gluten-free alternative to croutons in a ginger-soy dressed green salad. Pair with a creamy spicy mayo or a sweet plum sauce for a kid-friendly snack version. Serve as part of a traditional Chinese hot pot spread for guests to dip briefly into the broth.