beancurd sticks will retain their original shape. This bunched tofu skin is then called tofu chicken (; or ). In Thai cooking it is referred to as fawng dtâo-hûu (, lit. foam tofu). It is commonly called Foo Chuk in Southeast Asia Meat alternatives By layering and bunching the sheets in a certain manner, an imitation of chicken breast can be created with tofu skin. The effect is completed by frying the "skin" side of the tofu chicken until it is crispy. If stuffed with vegetables, it becomes tofu duck. Likewise various other meat alternatives have been made in this way, especially by Buddhist vegetarian restaurants in areas of Chinese culture. The earliest process for making these meatless meats consisted of rolling thin sheets of doufupi, literally tofu skin, around a filling of minced, smoked, or other seasoned pieces of tofu skin, tying closed the bundle with string, and steaming until a meaty texture and flavor developed. Log Other methods include rolling the tofu skin tightly on a chopstick and steaming the tofu skin to form a log. When the log is sliced, each slice will be circular in form with a square hole in the center, which looks like old Chinese coins. Gallery See also Tofu skin roll Bai ye Dim sum Abura-age Notes External links About Tofu Skin Buddhist cuisine Cantonese cuisine Chinese cuisine Dim sum Japanese cuisine Soy-based foods Sushi Skin