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November 13, 2012Soy Chicharron RecipeI didn’t come up with this idea. It belongs to Seattle-basedradio show host Dick Stein. When we met up in September to tape an interviewfor KPLU, Dick said that after reading and cooking from Asian Tofu, he was inspired to buy dried tofu skin and deep fry it.The result was soy chicharron, Dick said.
You can do all kinds of amazing things with tofu skin, whichdespite its name is really the film that forms on hot soymilk. The Japanesecall it yuba and the Chinese know itas doufu pi or fu pi (tofu skin); inVietnamese, tofu skin is called dau hu ky.You have likely had it at dim sum or on a Viet ride plate as a dumpling wrapper to encase a paste ofshrimp; the recipe for those fried shrimp tofu skin rolls (xia fu pi juan) is on page 182 in Asian Tofu.
There are many kinds of tofu skin and basically, they differ in howdried they are. If you’re interested in extra details, I posted a tofuskin primer earlier this year and tofu guru William Shurtleff justpublished an online history ofyuba.
Dick’s tofu skin chicharrones used sheets of dried tofu skin– sold at Chinese and Vietnamese markets near the dried mushrooms. Get a flatpackage that contains the yellow pieces of tofu skin. Then get ready to fry up the skin into sparkly pieces.
The skin fries up like an Indian pappadum. No wonder, both are made from legumes.That means that it’s fast (less than 20 seconds) and easy frying (little oil isabsorbed). Be organized. Additionally, once you get the hang of it, you canbend and roll up the fried tofu skin to form arty, crazy shapes. I fried arectangular-ish piece and used chopsticks to roll it immediately after I pulledit from the oil. The result looked like a pipe and reminded tme of a deep-friedscroll of yuba that I had at a Japanese iazkaya in New York.
After frying all the tofu skin pieces, I sprinkled on lotsof fine sea salt to season them. The bubbly crisp pieces were ethereal and delightful to munchon. If you prefer to garnish with them, by all means go for it. They willsoften quickly once exposed to moisture so I’d just top foods with it at thelast minute. This evening, we broke up pieces of the tofu skin chicharron and dropoped them into bowls of hot soup. They added a nice chewy texture and richness.
RECIPE
Soy Chicharron
Yield: enoughfor 3 to 4 people to snack on
Ingredients
2 sheets dried tofu skin, each about the size ofa manila envelopeCanola oil, for deep-fryingFine sea saltInstructions
Break the tofu skin sheets into pieces about thesize of the palm of your hand. Set aside. Put some paper on a baking sheet fordraining.Heat about 3/4 inch of oil in a wok or deepskillet to 360 to 375F (180-190C). Fry each piece of tofu skin, sliding it intothe hot oil. Use chopsticks in one hand and a skimmer or slotted spoon in theother hand to turn the tofu skin over (if needed). The tofu skin will bubblewildly and turn opaque yellow before darkening and becoming translucent.Drain on paper towel and repeat the frying forthe remaining tofu skin pieces. Sprinkle with lots of salt and eat. The tofu skin chicharronescan be fried hours in advance and kept at room temperature.Posted in Asian Tofu, Recipes: All, Recipes: Appetizer and Snack, Recipes: Deep-Fried, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: soy, Recipes: Tofu, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink | |
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Comments Soy Chicharron RecipeI didn’t come up with this idea. It belongs to Seattle-basedradio show host Dick Stein. When we met up in September to tape an interviewfor KPLU, Dick said that after reading and cooking from Asian Tofu, he was inspired to buy dried tofu skin and deep fry it.The result was soy chicharron, Dick said.
You can do all kinds of amazing things with tofu skin, whichdespite its name is really the film that forms on hot soymilk. The Japanesecall it yuba and the Chinese know itas doufu pi or fu pi (tofu skin); inVietnamese, tofu skin is called dau hu ky.You have likely had it at dim sum or on a Viet ride plate as a dumpling wrapper to encase a paste ofshrimp; the recipe for those fried shrimp tofu skin rolls (xia fu pi juan) is on page 182 in Asian Tofu.
There are many kinds of tofu skin and basically, they differ in howdried they are. If you’re interested in extra details, I posted a tofuskin primer earlier this year and tofu guru William Shurtleff justpublished an online history ofyuba.
Dick’s tofu skin chicharrones used sheets of dried tofu skin– sold at Chinese and Vietnamese markets near the dried mushrooms. Get a flatpackage that contains the yellow pieces of tofu skin. Then get ready to fry up the skin into sparkly pieces.
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Asian Tofu in the News"Cooking with Tofu (Are You Serious?!)"— Michael Rulhman on his tofu conversion
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