Yuba, or tofu skin, is delicate and slightly chewy with a subtle bean flavor, often compared to the texture of fresh pasta. Its unique appearance and mild taste make it an intriguing ingredient.
Where it comes from
A staple in Asian cuisine, particularly in Chinese and Japanese dishes, yuba is produced during the tofu-making process and has been enjoyed for centuries as a versatile plant-based protein.
In the kitchen
Yuba, or tofu skin, is a versatile ingredient derived from the skin that forms on the surface of boiling soy milk. It is often used in Asian cuisines for its delicate texture and subtle flavor, suitable for stir-fries, soups, and salads. Yuba can be found fresh, dried, or frozen, with each form lending itself to different culinary applications.
Nutrition (per 100g)
Values are AI-estimated, not from a laboratory database
