Bai ye

Bean curd skin (Bai ye)

Alternative names	Tofu skin
Course	Jiangsu cuisine
Place of origin	China
Cookbook: Bean curd skin (Bai ye)  Media: Bean curd skin (Bai ye)

Bai ye (English:Tofu skin, Chinese: 百页, pinyin: bái yè) is a main ingredient of some traditional Chinese dishs, such as bean curd skin roll (Chinese:百页包, pinyin: bái yè bāo; literally "Hundred Pages Bun") that is widely known in southern regions of China and some of north regions of China and bean curd knot(Chinese:百页结). Tofu skin is a kind of pressed tofu. In China, pressed tofu^[1] comes in myriad shapes, sizes, and texture. Producer put a lot of pressure on the bean curds and they become Tofu skin(Bai ye).

Varieties

There are a number of cooking styles for bean curd skin. The two common styles are tofu skin roll and tofu knot.

Tofu Skin Roll(Chinese:百页包)

Tofu skin roll is a common way of cooking bean curd skin. When served, it is made of a cylindrical tofu skin roll on the outside and vegetables and meat on the inside. The fillings range from vegetable, to pork or beef. Additional ingredients such as salt, sugar, and vegetable oil may be added. Generally, this dish is served with wheat gluten in a soup setting.

Tofu Skin Knot(Chinese:百页结)

Tofu skin knot is a knotted strip of tofu skin. It is also the main ingredient of Shanghai-Style Red-braised Pork Belly(Hong Shao Rou ). Shanghai-Style Red-braised Pork is a slow stew of pork belly with tofu skin knots that are seasoned sugar, soy sauce, Chinese wine and spices. The tofu skin knot in this dish will soak up the sauce and become delicious.

"To make it go further, add more stock or water and a vegetarian ingredient that will soak up the sauce most deliciously. Puffy, deep-fried tofu is a fine addition to red-braised pork, as are hard-boiled eggs, dried tofu "bamboo" and the little knotted strips of dried tofu skin that can be found in some Chinese supermarkets (the latter two should first be soaked in hot water until supple)."

— Fuchsia Dunlop, Epicurious ^[2]

See also

• List of tofu dishes

References

Soy (Glycine max)
General	Soy allergy Soy candle Soy ink Soy molasses Soy paint Soy protein Soybean Soybean diseases Soybean meal Soybean oil
Soy-based dishes	List of soy-based foods Aburaage Agedashi tofu Bai ye Douhua Dubu kimchi Edamame Hiyayakko Kongguksu Kongnamul Mapo doufu Miso soup Sundubu jjigae Tahu goreng Tofu skin roll Yong Tau Foo
Plant milk	Soy milk Soy yogurt Vegan cheese
Meat analogues	Beanfeast Tempeh Textured vegetable protein Tofu Tofurkey Vegetarian hot dog Veggie burger
Sauces and condiments	Soy sauce based Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu Pastes Doenjang Doubanjiang Miso Sweet bean sauce Yellow soybean paste Tương Fermented bean Fermented bean curd Douchi Kinema Tauco Nattō
Various other foods	Mamenori Okara Oncom Soy flour Soy milk based infant formula Soy nut Stinky tofu Tofu skin List of fermented soy products
Biochemicals	Phytoestrogens Genistein Genistin Glycitein Ononin Daidzein Equol (metabolite) O-DMA (metabolite) Daidzin (leaves) Globulins (proteins) Beta-conglycinin Gylcinin PHAs (Lectins) Soybean agglutinin (lectin) Enzymes Beta-amylase Lipoxygenase Cysteine proteases Trypsin inhibitors Kunitz inhibitor Bowman-Birk inhibitor Other Soy lecithin (mix of Phospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins
Companies	8th Continent Alpro Boca Burger Gardenburger Kikkoman Morningstar Farms Plamil Foods Silk So Good Tofutti Vitasoy Yamasa Yeo Hiap Seng
Other	Yuasa, artisan town of historic soy sauce distilleries Kikkoman Soy Sauce Museum