This recipe for Tofu Skin Stir Fry comes together quickly and easily, making it a great option for busy weeknights. All you need is a packet of tofu skin, a bag of greens, and a handful of East Asian pantry staples. Got leftover extra tofu skin? Try it in Buddha’s Delight, a Chinese vegetarian feast that’s perfect for using up leftovers.
What is Tofu Skin?
The term tofu skin refers to super thin sheets of tofu or soybean curd. There are two main kinds of tofu skin, yuba and bean curd sheet. They have different textures.
Tofu Skin (Yuba)
This is what we’re using for the recipe. It takes on a deliciously meaty texture when lightly seared.
Made by heating soy milk in a shallow pan until a skin forms on top, this type of tofu skin refers to the thin layer of “skin” that forms on top of the hot milk. Although tofu skin is made with soy milk, it isn’t technically considered a true tofu because it doesn’t involve the addition of a coagulant.
In Japan and Korea, this variety of tofu skin is called yuba (ゆば in Japanese or 유바 in Korean). It’s used in recipes like Yubuchobap (Korean Bean Curd Pockets).
Yuba is available fresh as doufupi (豆腐皮) or dried, in which case it’s called dried beancurd sticks or fuzhu (腐竹). The dried sticks need to be soaked for at least six hours before it’s ready to be cooked—it adds a “meaty” texture to hot pot, where it’s frequently used.
Both the fresh and dried versions of yuba tofu skin can be used interchangeably, but I find that fresh yuba has a silkier texture and is more tender.
Bean Curd Sheet
Bean curd sheet is also known as thousand layers (qianzhang | 千張) or hundred leaves (baiye | 百叶).
Making bean curd sheet is a more involved process than yuba. It begins with regular tofu curds that have had a coagulant added. These curds are pressed so so tightly until they form firm sheets, which are then wrapped, folded, and pressed again several times. (This is where the name thousand layers comes from).
The resulting bean curd sheet is dry and leathery when compared to the tender texture of fresh tofu skin. Because bean curd sheet is tougher and holds its shape so well, it can be sliced thin to make “tofu noodles” or shredded tofu (doufusi | 豆腐丝), or knotted into tofu knots (baiyejie | 百叶结).
What You’ll Need
A few important notes on some of the ingredients used in this Tofu Skin Stir Fry recipe:
Oil: Choose a neutral oil such as canola, peanut, or grapeseed oil for stir frying.
Tofu Skin: This recipe uses either fresh or dried tofu skin. If using fresh yuba, you can prepare the tofu skin straight from the packet. If using dried beancurd sticks, soak for at least 6 hours before using (but preferably up to 12 hours).
Gochugaru: Gochugaru is the name of a coarsely ground Korean chili powder. It ranges from mild to ultra-fiery in terms of heat and contains sundried Korean chili peppers. In this stir fry recipe, it adds a vibrant red colour as well as smoky warmth. Can’t find gochugaru? Substitute regular red pepper or Aleppo pepper flakes but give them a quick blitz in the food processor or spice grinder before using.
Baby Spinach or Kale: Using baby greens helps speed up the cooking for this vegan tofu skin stir fry. Use a full 6 cups of baby spinach since it wilts a ton when cooked or 3 cups of kale, which holds its shape better than other types of stir fried greens.
Chili Crisp: Your favourite chili crisp, chili sauce, or Samyang hot sauce will add heat to the finished tofu skin stir fry. If the chili crisp or sauce is on the non-salty side you may want to add additional soy sauce or salt to the recipe.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Flavour Variations
Switch up the flavour of this tofu skin recipe:
- Non-Spicy Version: Leave out the gochugaru and chili crisp or sauce and substitute with hoisin sauce or mushroom oyster sauce.
- Sesame Flavour: Mix 1 tablespoon of sesame paste into the stir fry and sprinkle with sesame seeds before serving.
Step-by-Step Process
Step 1: Slice fresh tofu skin into 1-inch thick strips. If using dried beancurd sticks, soak in cold water for 6 to 12 hours and then cut into strips.
Step 2: Heat a wok on medium-high heat. When the wok is hot, add the oil and swirl it around before adding minced garlic and gochugaru.
Step 3: Add the tofu skin and stir fry, flipping often, just until the it begins to lightly brown. (Don’t let is brown too much or it starts to taste burnt.)
Step 4: Deglaze the wok with mirin. Scrape up any brown bits that are stuck to the wok, then add the baby spinach or kale.
Step 5: Stir fry the greens until they’re wilted and tender. Add chili sauce, soy sauce, and sesame oil.
Step 6: Sprinkle with diced scallion and stir everything together in the wok to coat.
Meal Prep & Storage Tips
Fridge: This tofu skin stir fry with greens will keep in the fridge for up to 3 days and reheat well in the microwave.
Freezer: I haven’t tried freezing this recipe but I don’t think it would work well since the spinach and kale would get soggy and the tofu would get dry and brittle.
What to Serve with Tofu Skin Stir Fry
Recipe FAQs
Yes. Tofu skin is a great source of plant-based protein while also being low in fat.
Fresh tofu skin, also called yuba, can be used to make stir fry recipes, salads, soups, as a dim wrapper, or cut into noodles.
Yes. Soak dried beancurd sticks in cold water for 6 to 12 hours before using.
Recipe Card
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Tofu Skin Stir Fry
Use Imperial/Metric buttons below to toggle between volume vs weight measurements. I recommend weighing out your ingredients for best results.
Ingredients
- 1 ½ tablespoon oil
- 10 oz fresh tofu skin see Note 1
- 3 cloves garlic
- 1 tsp gochugaru
- 1 tbsp mirin or rice wine for deglazing *can sub with water or vegetable stock
- 3 to 6 cups baby spinach or kale see Note 2
- 1 tbsp soy sauce
- 1 tbsp chili crisp or Samyang hot sauce
- 1 tsp sesame oil
- ½ tsp salt see Note 3
- 1 scallion, diced
Instructions
- Slice 10 oz fresh tofu skin into 1 inch thick strips.
- Heat a wok on medium-high heat. Once hot, pour in 1 ½ tablespoon oil. Add 3 cloves garlic, 1 tsp gochugaru, and the sliced tofu skin.
- Stir fry, flipping frequently, until tofu skin is just lightly browned.
- Deglaze with 1 tbsp mirin or rice wine and scrape up any bits of tofu that have stuck to the wok. Add 3 to 6 cups baby spinach or kale and continue to stir fry until the veggies are cooked.
- Add 1 tbsp soy sauce, 1 tbsp chili crisp or Samyang hot sauce, 1 tsp sesame oil and 1/2 tsp salt. Stir to coat.
- Sprinkle with 1 scallion, diced and serve.
Notes
- Tofu Skin: You can also use dried tofu skin (aka beancurd sticks) but the texture will be a bit firmer. Use half as much dried tofu skin compared to fresh. You will need to soak them for at least 6 hours (I recommend 12) in cold water before using.
- Spinach or Kale: Use baby spinach or baby kale because they are more tender and quick cooking. Because the stir fry is so hot and fast, you want to use a quick-cooking veggie or else the tofu and seasoning might burn before the greens cook through. If using spinach, I recommend 6 cups (it wilts a lot when cooked). If using kale, I recommend 3 cups.
- Salt: Depending on your brand of chili crisp or hot sauce, you might need to add more salt. You can also season with a splash of soy sauce.