Stuffed tofu skin, dim sum classic By @wendythefoodscientist Have you ever tried tofu skin? Tofu skin forms when you gently simmer fresh soy milk. As it heats, the proteins and fats naturally rise to the surface and bind together into a thin, delicate sheet. There’s no coagulant involved like in tofu. It’s just soy milk, heat, and time. You lift the skin off as it forms, and repeat layer by layer until all the soy milk is used. I have linked my previous video for homemade tofu skin if you are in
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