Yuba (Tofu Skin)

Discover the delicate flavours of Japanese Yuba (Tofu Skin)! A versatile, protein-rich ingredient perfect for soups, salads, or stir-fries. Easy to prepare and packed with umami goodness!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, prepare a wide, shallow pan (a large saucepan or flat bottomed pot works best) and fill it halfway with water. Bring the water to a gentle simmer over medium-low heat. Ensure the water doesn’t boil rapidly, as this could disrupt the delicate formation of yuba

Step 2

Pour the soy milk into a flat tray or heatproof shallow pan that fits over your simmering water. Place this tray on top of the pot, ensuring the soy milk gently heats. The milk should start forming a thin layer of skin on the surface after 5–10 minutes.

Step 3

Once the skin (yuba) forms on the surface of the soy milk, carefully lift it off using chopsticks or a skewer. Allow the skin to drain and fold it gently. Patience is key here, let the yuba thicken before attempting to remove it for best results.

Step 4

Transfer the lifted yuba to a clean plate. Continue the process, repeating until all the soy milk has formed skins. This may take about 30 minutes, as each batch needs time to solidify.

Step 5

Season your yuba with a light drizzle of soy sauce or serve it with dipping sauce made from soy sauce and a small dab of wasabi for added flavour.

Step 6

For an optional step, you can lightly pan-fry the yuba in a little oil for a crispy texture before serving, or simply enjoy it fresh and delicate as traditionally done.

Step 7

Present the yuba folded or rolled on a serving dish. It is often served as an appetizer, with garnishes like freshly grated wasabi or thinly sliced green onions to complement the texture.

Step 8

Serve the yuba warm or at room temperature. For an enhanced experience, pair it with traditional Japanese condiments like ponzu sauce or enjoy it as a minimalist dish showcasing the rich, creamy flavour of the tofu skin.

↑Support creators by visiting their site 😊