RECIPE 

Homemade YUBA recipe
YUBA, Tofu skin, Soymilk skin
beancurd skin, bean skin....

Cholesterol Free Vegan Recipe
YUBA, or Soymilk skin is a wonderful biproduct from making soymilk or tofu.
Yuba is usually found dried in oriental stores but can be made easily at home.

Storebought Yuba usually will be thicker, and easier to handle, because many premade soymilks don't contain as much protein as the purchased, but it is still possible to make at home.

Use it to make crispy "skin" like textures on meatless meats, such as tofu turkey, or use it as a wonton wrapper and bake or fry. Or simmer it in a soup or liquid for a chewy meaty texture. (fry it first for best texture.) Yuba skins have been used as hotdog skins in meatless hotdogs, and seasoned and fried as a bacon substitute.

To make YUBA from store bought soymilk
Just bring PLAIN UNSWEETENED SOYMILK
(nothing on the label except soybeans and water)
to a boil over medium heat.
using a medium to large pot
Boil gently, without stirring.
You will see when a good film has formed, it can take10 -15 minutes at first, then more quickly as time passes.
Remove the film gently, with a couple chopsticks, and set aside. Repeat as often as you like.
It can be difficult to keep the yuba from bunching up as you remove it, which is fine for most applications, but if you want it as a thin skin, it will take a bit of practice.
They are hung to dry or can be used fresh.

 


TIPS
  • Use plain Yuba, sliced, or bunched in stews or soups.
  • Deep fry like potato chips, and season with salt or other flavors.
  • Use as a wonton wrapper or springroll/summer roll wrapper
  • Press several layors of Yuba together for several hours under very heavy weight to retain shape and retain a meaty texture, then cook.
  • Wrap around homemade tofu turkey, or other meatless meat, spray with oil, and bake 350 for 45 -60 minutes...
  • Try coating layors of yuba with Asian style Orange (duck) sauce (or other sauce) and repeat with several layors. Roll or tie tightly and steam gently, 10 minutes. Cool then Fry to get a crispy edge.
    Hold together with a string or toothpick, or wrap in cheesecloth and tie..