Two weeks ago I walked out of the Viet Ho market with a huge bag of frozen tofu skins. I had never seen anything like them before, and I had no clue what I was going to do with them. I admit it -- I do love to get challenging ingredients just to see where my imagination will take me. So, the skins sat in my freezer for a few weeks. They were busy mocking me every time I opened it to get some ice or a bit of frozen tomato sauce. Then today it struck me: pork rinds....sort of!
I rarely ever fry anything in my kitchen, but I just knew if I fried up those tofu skins they would puff up like pork rinds -- and believe it or not, I was right. To season them, I used some black truffle salt because everyone knows that truffles are the bacon of the future. Right? You knew that, right?
Bean curd sheet
Black truffle salt
Pour a 1/4 inch layer of canola oil in a small frying pan and set over medium heat. Tear bean curd sheet into two-inch strips. Fry one at a time, turning once. It will take only a few seconds for the skin to crisp. Drain on paper towels. Sprinkle each with a little truffle salt. Enjoy hot or at room temperature.