What You Need to Know
Tofu skin (yuba) undergoes partial protein unfolding during production, allowing it to be reshaped when rehydrated. The folded structure is stabilized by hydrogen bonds between soy glycinin and β-conglycinin proteins during cooking.
Creates portion-controlled vessels that absorb braising liquids while maintaining structural integrity, used for both vegetarian and meat fillings.
Key Parameters
Temperature
100°C
85°C - 120°C
Time
30 minutes
15 minutes - 2 hours
Equipment
Bamboo steamersCheesecloth (for pressing)Chopsticks (folding tool)
Steps
- 1.
Vegetarian Goose (Hangzhou): Creates layered texture mimicking poultry
- 2.
Buddhist Treasure Bag (Monastic cuisine): Allows meatless ingredients to present as celebratory dish
The Science
Primary Reaction
Protein hydration and thermal setting