BBQ Tofu Skin Skewers
Tofu skin, more commonly known in the US by its Japanese name yuba, is the film that forms at the top of a boiling vat of soy milk, which is then skimmed off and dried or rolled. This is one of the freshest forms of tofu (I often think of it as “young tofu”) and very easy to prepare. Simply thread it onto a skewer and brush with soy paste. It crisps up very easily, but has a soft, laminated texture on the inside.
These BBQ tofu skin skewers, or 烤豆皮串, are a hit at any party and require very little prep, provided you can get frozen tofu skin rolls and have a bit of soy paste on hand.
BBQ Tofu Skin Skewers
烤豆皮串
By Lisa Cheng Smith for Cooking with Steam
Serves 4-6
Ingredients
- 1 package rolled tofu skin, also called 豆皮捲 (can buy it fresh or frozen, but make sure it’s thawed before use if buying frozen)
- Dong He Camellia Oil, as needed
- Yu Ding Xing Spicy Soy Paste, to taste
- 1 tsp Taiwanese Pepper Salt
Equipment
- Bamboo skewers, soaked in water
- Grill
- Brush
Instructions
- Fold each tofu skin roll in half, then skewer it. Repeat with another tofu skin roll, but alternating the side where the fold is. Skewer anywhere between 4-8 tofu skin rolls per skewer, depending on the size of your skewer.
- Brush with oil and grill over medium heat, turning often, 3–4 minutes.
- Brush both sides of the skewers continually with the spicy soy paste, flipping the skewer over often until satisfied with the caramelization and the cook.
- Shake on some Taiwanese pepper salt before serving.
