Recipes

Three ways
to cook with
tofu skin.

From a five-minute no-cook roll to a slow braise that fills the kitchen. Same ingredient — completely different result.

Fresh tofu skin herb rolls with chili crisp
01

Fresh rolls with herbs & chili crisp

No-cook 5 min Serves 2 Fresh tofu skin

Fresh tofu skin, whatever herbs you have, a drizzle of chili oil. No cooking needed — works as a side or a light lunch in five minutes.

Ingredients
  • 1 sheet fresh tofu skin (about 6 oz)
  • Handful of fresh herbs — cilantro, mint, or Thai basil
  • 1 tbsp chili crisp or chili oil
  • 1 tsp soy sauce
  • 1 tsp rice vinegar or lime juice
  • Toasted sesame seeds (optional)
Method
  1. Lay the fresh tofu skin flat and slice into 3-inch strips.
  2. Layer herbs across one end of each strip, then roll tightly into small bundles.
  3. Arrange on a plate and drizzle with soy sauce, rice vinegar, and chili crisp.
  4. Finish with sesame seeds. Serve immediately.
Pan-seared tofu skin with garlic and greens
02

Pan-seared with garlic and greens

Quick 15 min Serves 2 Fresh tofu skin

Hot pan, a little oil, fresh tofu skin with whatever greens are in the fridge. Crisp edges, tender center — 15 minutes start to finish.

Ingredients
  • 1 pack fresh tofu skin (about 6 oz), cut into strips
  • 2 cloves garlic, thinly sliced
  • 1 bunch bok choy, spinach, or gai lan
  • 1 tbsp neutral oil (grapeseed or avocado)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Pinch of sugar
Method
  1. Heat neutral oil in a skillet over medium-high until shimmering.
  2. Add tofu skin in a single layer. Sear 2–3 min per side until edges crisp. Remove to a plate.
  3. Lower heat to medium. Add garlic and greens, stir until wilted, about 1 min.
  4. Return tofu skin to the pan, add soy sauce and sugar. Toss 30 seconds.
  5. Off heat, finish with sesame oil. Serve over rice or on its own.
Slow-braised tofu knots in soy broth
03

Slow-braised knots in soy broth

Slow 30 min Serves 3–4 Tofu knots

Tofu knots in a simple broth with ginger and soy. The longer it simmers, the more it absorbs. Serve over rice or noodles.

Ingredients
  • 1 pack tofu knots (about 8 oz), rehydrated 30 min
  • 3 cups water or light vegetable stock
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional, for colour)
  • 2 slices fresh ginger · 2 cloves garlic, smashed
  • 1 star anise (optional)
  • 1 tsp sugar · splash of Shaoxing wine
Method
  1. Drain rehydrated knots and rinse under cool water.
  2. In a pot, combine stock, soy sauces, ginger, garlic, star anise, sugar, and wine. Bring to a gentle simmer.
  3. Add knots. Cover partially and simmer 25–30 min, stirring occasionally, until broth reduces by a third.
  4. Taste and adjust soy or sugar. Serve over steamed rice or noodles.

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