Yuba is dried bean curd skin commonly used in Chinese and Japanese cuisine.
Yuba is also called dried tofu skin, but unlike true tofu, yuba doesn’t need a coagulant to form. It is made by heating soy milk until a thin skin forms on the surface, and the skin is removed. The skin can be used fresh or dried for later use.
Yuba is a versatile ingredient. It can be used as a wrap, rolled and braised in a stew, or as a component in a hot pot. Layers of yuba are bunched together and used to imitate chicken meat in vegetarian dishes.
EnglishBean Curd Sheet