Fresh tofu skin
I love tofu.
It has a bad rap in the States. Although things are changing, tofu is often seen as hippie fuel (though tempeh is thankfully replacing that status) and a bland, texturally-defiant foodstuff produced in a factory. But we Asians know what good tofu tastes like and how versatile it can be, which leads me to nominate tofu as my favorite food– no joke. As a testament, my embarrassingly juvenile AIM screenname is (and always will be) tofubrain13.
Tofu skin (豆腐皮) is one of my favorite varieties of tofu, next to puffy fried tofu and regular plain silky soft tofu. Often wrapped around logs of gingery soy sauce-flavored ground pork, I still squeal with delight if my mother announces her plans to make the dish when I find myself at home.
Up until now, I’ve only seen tofu skin of the supermarket variety– dried into flat sheets, sometimes the size of legal paper, not unlike a huge sheet of pasta (think if lasagna pasta came in paper-sized reams). I finally got to see fresh tofu with my own eyes, and even now this picture wants to make me lick the screen.
Once I get my act together, I’ll provide you with a recipe of my mom’s famous wrapped tofu dish. But for now, only my profession for the love of the dish must do…