Homemade Bean Curd Sheet aka Tofu Skin

Ingredients:

2 carton fresh soy milk (No Sugar)

Directions/Instructions:

1. In a wok, add water until 2/3 full.  Turn on the heat to high until the water boil.  Turn the heat to low and keep the water temperature at 60-80 deg C or 140-170 deg F
2. Place the stainless steel plate mold for tofu skin on the surface of the water to keep it floating during the process.
   
3. Carefully add the boiling soy milk to the mold, continue cooking over low heat for about 3-5 mins (Note: Soybean is the main ingredient in Tofu Skin.  To make tofu skin, will need soy milk)
4. A thin film will form on the soy milk surface.  Using a chopstick tap on the film to see if it is thick enough.  When the film is thick enough, run through the tip of a knife between the edge of the film and the mold to detach it from the plate mold.
5. Then gently lift the film by using a chopstick or a long bamboo stick.  The way to lift the tofu skin is very particular.  It must be quick and gentle to avoid breaking the film. (Note: Do not add to much soy milk at once, keep the heat low, otherwise, the soy milk will stick on the bottom of the plate easily)
6. Air dry in the shade for 1-2 hours.  The fresh tofu skin is ready!  The dried tofu skin is very fragile.  Can keep it in a bag for a long time.8-10 mins with high fire.  Serve hot!