When it's dried, tender tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries.

One jar will keep forever in your fridge, ready to transform everything from sautéed greens to vegan "blue cheese" dressing. The Chinese pantry is packed with umami-building morsels. From brittle ...

I fermented tofu in the past to make a vegan cheese! Its loaded with umami and nice funky fermented flavor. I wanted to take the incredible simple Burmese tofu recipe and flavor it like a sharp, funk, ...