Cholesterol Free Vegan
skin, Soymilk skin
beancurd skin, bean
- 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
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
To make YUBA from store
Just bring PLAIN UNSWEETENED
(nothing on the label except soybeans and
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
They are hung to dry or can be used fresh.
- Use plain Yuba,
sliced, or bunched in stews or
- Deep fry like
potato chips, and season with salt or
- Use as a wonton
wrapper or springroll/summer roll
- Press several
layors of Yuba together for several
hours under very heavy weight to retain
shape and retain a meaty texture, then
- 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