Tofu skin (dòufu pí) is a traditional Chinese food product made by skimming and drying the thin film that forms on the surface of heated soy milk. It’s rich in plant protein and has a delicate, slightly chewy texture when rehydrated. The name breaks down literally: 豆 (dòu) means 'bean', 腐 (fǔ) here refers to 'fermented/processed soy product' (as in dòufu), and 皮 (pí) means 'skin' or 'film' — together describing its origin and physical form.

This ingredient appears widely in northern and eastern Chinese cuisines, often used in braised dishes, soups, or as wrappers for stuffed fillings. It’s sold both dried (requiring soaking before use) and fresh (soft and pliable). Though nutritionally related to tofu, it’s distinct in production method, texture, and culinary application — not simply 'dried tofu' but specifically the coagulated soy milk skin.