Tofu skin

Soak them in warm water for about 20–30 minutes, until pliable, then drain and pat dry. Thick sheets may need longer; cut away any stiff edges before rolling or slicing.

Rehydrate dried sheets first, then cut them into strips or tie them into knots. Add them near the end and simmer for a few minutes, just until tender; they soak up the broth quickly.

Keep dried sheets in an airtight container in a cool, dry cupboard. Once rehydrated, cover and refrigerate them, and use within two days.

In Chinese cooking, sheets are rolled around fillings for bean curd rolls, often served at dim sum. Strips and knots are also popular in hotpot, where they absorb the broth.

For a similar chewy, protein-rich element in hotpot or a stir-fry, try sliced firm tofu. It won’t have tofu skin’s layered texture, so add it gently to avoid breaking it up.

It is a thin film that forms on the surface of heated soya milk. The film is lifted off and used fresh or dried; it is also known as yuba or bean curd skin.

No: tofu skin is made from soya, a regulated allergen in the UK. If you have a soya allergy, avoid it and check packaged foods for highlighted soya ingredients.