Yuba (Tofu Skin)

Yuba is a traditional Chinese food made from the skin that forms on top of soy milk during boiling. It is often considered a delicacy and can be found in Chinese and Japanese cuisine. Yuba can be eaten fresh or dried, and is often used as a wrapper for other foods.


1 cup soy milk
1/4 teaspoon salt
1 tablespoon cornstarch
1 teaspoon vegetable oil


1. Bring the soy milk to a boil in a small saucepan over medium heat.
2. Add the salt and stir to combine.
3. Add the cornstarch and stir to combine.
4. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
5. Remove from the heat and stir in the vegetable oil.
6. Pour the mixture into a colander lined with a cheesecloth or a clean dish towel.
7. Allow the mixture to drain for 5 minutes.
8. Gently squeeze the cheesecloth or dish towel to remove any excess liquid.
9. Transfer the yuba to a plate and allow it to cool completely.
10. Cut the yuba into strips or pieces as desired.

Potential changes & improvements

– You could add other flavourings to the soy milk before boiling, such as ginger, garlic, or green onion.
– Once cooled, the yuba can be pan-fried or stir-fried for a crispy texture.

What other food it works well with

Yuba can be used as a wrapper for other foods, such as vegetables or rice. It can also be eaten on its own as a snack.

Common Mistakes

– Not boiling the soy milk long enough will result in a thinner, less firm yuba.
– Boiling the soy milk for too long will result in a thicker, more rubbery yuba.

Nutritional Information

Serving size: 1/4 recipe
Calories: 107
Fat: 7 g
Saturated fat: 1 g
Unsaturated fat: 6 g
Trans fat: 0 g
Carbohydrates: 8 g
Sugar: 2 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 0 mg
Sodium: 443 mg
Potassium: 93 mg
Calcium: 15 mg
Iron: 1 mg



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