In a pressure cooker, add the tofu skin and water, and cook on the soup setting for 35 minutes. Once the cooker is cooled, the soy milk should be thick and smooth.

Refrigerate it for up to one week for later use if desired.

To make Dau Jiang, add vinegar, soy sauce, dried shrimp, preserved mustard, spring onion, and crushed Chinese doughnut into a heatproof bowl.​

Bring unsweetened soy milk to a full boil, then turn off the heat so it is very hot but not boiling over.​

Quickly pour the hot soy milk into the prepared bowl, then stop stirring and let it sit for about 1 minute so it lightly curdles into a soft tofu-like texture.​

Finish with a drizzle of sesame oil and chili oil on top.​

Serve immediately while hot, and enjoy the contrast of silky curds, crunchy youtiao, and savoury toppings.​ (look up “Youtiao” recipe on www.ylokitchen.com)