Cut the tofu skin up and cook it in soups, stews and casseroles just like meat, or soak it until soft to form the basis of many Chinese-style dishes. You can also use it to make delicate spring rolls quite unlike conventional wheat-flour rolls, which were created by Chinese cooks in Western countries when tofu skins were hard to come by.
To make them, sprinkle a savory spring-roll stuffing over the skins, then simply roll up and deep-fry them until crisp. The rolls are quite mild in flavor but are usually dipped in hot chili sauce as you eat them. Tofu skins dry out and crack in time. Test whether they are still good by pressing gently; they should be soft and not brittle.
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Asian Recipes **
