TOFU SKINS RECIPE RECIPES

Steps:

• In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
• Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
• Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
• In a large, clean saucepan, bring the soy milk to just below a simmer. A skin will slowly form on the surface of the soy milk. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Carefully slide a chopstick or skewer under the skin and lift it from the milk. Let drain for a few seconds before transferring to a plate. Repeat, stacking the tofu skins, until the soy milk is depleted.

Steps:

• Wash soy beans and soak in plenty of water for at least 8 hours or overnight.
• Boil 7 1/2 C water in a large non-stick pot. Let the water come to a boil then turn down heat to simmer.
• Divide drained beans in 2 equal portions. Using a blender, blend one portion of beans with 2 C hot water until very smooth and pour this into the non-stick pot containing 7 1/2 C boiling water. Repeat with remaining beans and 2 C hot water.
• Place a colander over a large bowl (I usually have two bowls ready for this to pour the extra soy milk if the first one gets too full). Colander should be lined with cheese cloth (may have to double line if thin) or preferably cotton straining bag.
• Carefully ladle the hot mixture into the cheesecloth. Be careful, it's very hot. Wear rubber gloves. Once all the mixture is ladled in, twist cheese cloth closed and with a canning jar extract soy milk by pressing down. Make sure the cheese cloth is always closed to prevent grated soy beans or okara from falling into soy milk. Pick up the twisted cheese cloth and continue to knead it to extract the milk. Now you have soy milk in the bowl and okara left in the cheese cloth. Use okara for other uses.
• Pour the soy milk into a wide non-stick pot and heat the soy milk to 175°F or 79.5 C slowly. Once you reach the temperature, it takes about 7 minutes for yuba to form. Don’t rush it.
• Trim film away from the pot using a small knife and with your fingertips lift up one edge of yuba and insert a long chopstick underneath to lift up. Drain over the pot for a few seconds. Repeat until soy milk is all used up. What’s left in the pot is red film known as amayuba. Scrape this off too with spatula.
• Roll each yuba into rolls.
• Variation: Half formed yuba takes 4 to 5 minutes steaming before the yuba has had the chance to attach to the sides of pot instead of 7 minutes steaming . Using your fingertips or chopstick lift the yuba (very delicate) and serve immediately.