Cut Tofu Skin Into Strips For Chewy Plant-Based Noodles

Tofu and noodles are a winning combo — whether you're plant-based or not. But what about using tofu in place of your noodles? By cutting tofu skin or, as it's also commonly known in Japan, yuba, into strips, you can enjoy all the chewy slurpiness of the noodles you're used to, but with the added bonus of getting more plant-based protein in your diet. 

There's no shortage of things to love when it comes to tofu skin noodles — they're simultaneously chewy, slurpy, vegan, but best of all, simple. Sold in the form of thin, stacked or rolled sheets, tofu skin can be transformed into noodles in a matter of seconds with a few quick slices. Considering the fact that tofu is sold pre-cooked, all tofu skin noodles need is a quick blanch under boiling water to achieve the perfect texture and flavor.

Toss them cold with your favorite peanut sauce for a quick snack or add them to your favorite hot, brothy coconut-curry soup — there are few limits to this unique ingredient. 

If you've never bought tofu skins before, don't fret, as they're relatively easy to find. Large stores will keep it in the refrigerated produce section or in the Asian food aisle. But if you strike out with major grocery chains, you might have better luck at your local Asian grocery store. You may even come across actual tofu noodles you won't have to cut yourself. 

Tofu skin has a soybean-forward flavor that is creamier and nuttier than regular tofu, with a firm yet smooth bite. With 21 grams of protein per serving, this ingredient has everything plant-based eaters are looking for and then some. Though tofu skin noodles are a great substitute for ramen or in a hot pot, the possibilities don't end there. They work just as well in cold applications as they do in hot, often tossed with sauce and vegetables like bok choy, eggplants, and peppers and served as side salads in restaurants and home kitchens alike all across East and South Asia. 

However, if you're hesitant to dive right into the yuba game all at once, it works just as well when it's sliced up and used as a topping in the noodle dishes you usually eat, whether that's stir-fries or creamy udon bowls.