Tofu skin

Tofu skin, also known as yuba, bean curd skin, or bean curd sheet, is a delectable food product made from soybeans. To create tofu skin, a film forms on the surface of boiling soy milk. This film is carefully collected and dried into yellowish sheets. Though it's not identical to traditional tofu due to its production method, tofu skin shares a similar texture and flavor with certain types of tofu.

Tofu skin boasts a rich history, dating back to the 16th century. It has been referenced in historical records from China, Korea, and Japan. Today, it is a staple in Chinese, Korean, and Japanese cuisines, available in various forms—fresh, fermented, or dried.

You can purchase tofu skin either fresh or dried. If you buy the dried variety, you'll need to soak it in water to rehydrate it before cooking. Tofu skin is incredibly versatile: it’s perfect for wrapping dim sum and can be molded into various shapes. It's also an excellent meat substitute in vegetarian dishes.

Tofu skin comes in several forms: fresh, semi-dried, and dried. Dried yuba sticks, or Fuzhu, are made by layering or bunching fresh yuba, tying it tightly in cloth, and stewing it to maintain its shape. These can be used as a meat alternative, and you’ll find variations like tofu chicken and tofu duck in many Asian recipes.

In Chinese cuisine, tofu skin is crafted into meat analogs by rolling thin sheets around a filling and steaming them to achieve a texture and flavor similar to meat. Another method involves wrapping tofu skin tightly around a chopstick and steaming it to form a log, which can be sliced for a unique presentation.