Liu Lao Die Five Spice Tofu Skin 300g

Also known as Yuba

Seasoned tofu skin strips marinated in aromatic five‑spice. Enjoy straight from the pack, toss into salads and noodles, or give it a quick flash‑fry for extra wok hei.

Why you’ll love it

• Ready to eat — perfectly seasoned with a balanced five‑spice aroma.
• Springy, satisfying bite that holds sauces and dressings beautifully.
• Versatile: great in cold salads, stir‑fries, noodle bowls, and hotpot.
• Plant‑based protein that’s weeknight‑friendly and travel‑friendly.

How to enjoy

1. Chilled sesame‑vinegar ribbon salad Light & fresh
   Toss tofu skin with crisp greens like snow pea sprouts, a splash of Zhenjiang black vinegar, and a drizzle of sesame oil. Finish with a pinch of sugar and white pepper.
2. Fast wok‑fry with bean sprouts and spring onion
   Stir‑fry briefly with bean sprouts, sliced spring onions, and minced garlic. Splash in light soy sauce to glaze. Cook just 1–2 minutes to keep it snappy.
3. Soy‑chili tossed rice noodles
   Mix warmed tofu skin into chewy Jiangxi rice noodles with a spoon of spicy chili oil and a dash of light soy. Add cucumber shreds or blanched greens if you like.
4. Hotpot add‑in (tomato or clear broth)
   Simmer briefly in a cozy base like Haidilao Tomato Hot Pot Base. Pair with tofu puffs, enoki, and a few king prawns for a satisfying, broth‑soaked bite.

Prep Tips

• For cold dishes, give the strips a quick rinse and drain well to separate.
• For stir‑fries, add near the end and toss 1–2 minutes to keep a springy bite.
• If serving warm, moisten with a spoon of broth or sauce so flavors cling evenly.

Pairs well

• Haitian Premium Light Soy Sauce 500ml
• Hengshun Zhenjiang Aromatic Vinegar 550ml
• Lee Kum Kee Pure Sesame Oil 207ml
• Chois Shimeji Mushrooms - 150g
• Fresh Snow Pea Sprouts - 160g
• Chunsi Jiangxi Rice Noodles - 1kg

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