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Yuba

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. 

Languages
  • Japanese
    Yuba
  • English
    Bean Curd Sheet
  • English
    Tofu Skin

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