Delicate and slightly chewy, tofu skin offers a unique texture and a subtle flavor that enhances dishes with its versatility. This byproduct of soy milk production is a treasured ingredient in Asian cooking.
Where it comes from
Tofu skin, or yuba, has its origins in ancient China, where it was traditionally made by heating soy milk, creating a layer of skin that is rich in both history and nutrition.
In the kitchen
It is often used in soups, salads, and stir-fries, adding an interesting texture and absorbing surrounding flavors beautifully.
Nutrition (per 100g)
144kcalCal
15.0gProtein
9.0gFat
3.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
