Marinated Tofu Skin (Liangban Doupi)

Prep time: 15 minutes

Cook time: 2 minutes

Total time: 17 minutes

Servings: 4 servings

Country of Origin

China (Northern / Sichuan influence)

Description

A savory, textured cold appetizer featuring thin ribbons of pressed tofu skin sheets (Doupi or Bailye). The bouncy, high-protein ribbons are briefly blanched, then dressed in a vibrant, glossy pool of Chinese black vinegar, garlic, fresh cilantro, and a generous splash of chili oil.

Presentation & How It's Eaten

Served chilled or at room temperature in a shallow bowl. The tan ribbons are interwoven with bright green cilantro leaves and glisten with a brilliant reddish-amber chili oil hue. Eaten with chopsticks.

Ingredients

• 2 large sheets of fresh, pressed tofu skin (approx. 250g, often sold as Bailye or bean curd sheets)

• 1 cup fresh cilantro (coarsely chopped)

• 2 scallions (finely sliced)

The Savory Chili Dressing:

• 3 cloves garlic (pressed or finely minced)

• 1.5 tbsp light soy sauce

• 1 tbsp Chinese black vinegar (Chinkiang)

• 1/2 tsp sugar

• 1 tbsp pure toasted sesame oil

• 1 tbsp Chinese chili oil with flakes (adjust to taste)

Step-by-Step Directions

1. Cut Ribbons: Lay the pressed tofu skin sheets flat on a cutting board. Fold them loosely over and slice them into long, thin noodles or ribbons about 1/4-inch wide.

2. Blanch: Bring a pot of water to a boil. Drop the tofu skin ribbons in and let them cook for exactly 1.5 to 2 minutes. This softens their texture slightly and removes any raw bean flavor.

3. Cool and Dry: Drain the ribbons in a colander and rinse them briefly under cold water to stop the cooking. Shake off all excess water thoroughly so the dressing stays concentrated.

4. Build Dressing: In a large mixing bowl, whisk together the minced garlic, light soy sauce, Chinese black vinegar, sugar, sesame oil, and chili oil until smooth.

5. Combine: Add the dried tofu skin ribbons, coarsely chopped cilantro, and sliced scallions directly into the bowl with the dressing.

6. Toss and Set: Toss thoroughly until the ribbons are completely coated in the red garlic oil. Let it sit for 10 minutes before serving so the tofu skin absorbs the savory marinade.

Cooking Tips

• Drain Intensely: Tofu skin is highly absorbent. If you don't shake or press out the excess water after blanching, the trapped moisture will seep into your salad bowl later, diluting your savory black vinegar and chili oil dressing into a bland liquid.

Nutrition Facts

(Estimated per serving)

• Calories: ~130 kcal

• Total Fat: 9g

• Saturated Fat: 1.2g

• Cholesterol: 0mg

• Sodium: ~380mg

• Total Carbohydrates: 4g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 9g