chance to attack the oils. This is done by
soaking the beans to speed subsequent
cooking, and then immersing them in
boiling water or pressure-cooking them.
Such skins are usually an annoyance, but
some cultures make a virtue of them and turn
them into a dish. The Indians do this with
cow’s milk, and for several centuries the
Chinese have been using soymilk to make dou
fu pi, the Japanese yuba, which they layer
together to form a variety of sweet and savory
products, some of them shaped into flowers,
fish, birds, even pigs’ heads. The skins are
also meltingly delicious when eaten just as
they’re taken from the milk. At some
Japanese restaurants, a small pot of soy milk
is heated at the table so diners can remove and
eat the skins as they form, then add a pinch of
salts to the remaining liquid and coagulate it
into soft tofu.
Bean Curd, or Tofu Bean curd is curdled soy