Yuba (Tofu Skin)
Glycine maxA product obtained by collecting and drying the thin protein film that forms on the surface of soy milk while it is boiling. Used fresh or dried in East Asian cuisine as a high-protein plant-based ingredient.
What Is Yuba (Tofu Skin)?
Yuba is made by lifting the thin, protein-rich film that forms on the surface of slowly boiling soy milk with a stick and collecting it. It has been known in Chinese and Japanese cuisines for centuries.
Fresh yuba is soft and slightly creamy; dried yuba is sold as crisp sheets or curled sticks and is soaked in water to soften before use.
Nutritional Value of Yuba
One hundred grams of dried yuba contains approximately 230 kcal; it is very high in plant-based protein and has a moderate-to-high fat content, making it even more protein-dense than tofu. Values vary by fresh or dried form and are approximate.
How Should Yuba Be Eaten?
Yuba can be eaten as part of a balanced diet as a plant-based protein source, alongside foods from other groups.
This information is general; yuba is a food and is not a substitute for medical treatment. People with a soy allergy should avoid yuba.
How to Choose Yuba
Fresh yuba should be cream-yellow in color, with a soft, smooth texture. Dried yuba should be pale yellow with a brittle, crisp surface.
- Fresh yuba should be cream-yellow and soft
- Dried yuba should be pale yellow with a crisp, brittle surface
- It should have a mildly soy-like, neutral smell, not a sour smell
How to Store Yuba
Fresh yuba stays fresh for a few days in the refrigerator; dried yuba can be stored for months at room temperature in a sealed container.
Using Yuba in the Kitchen
Yuba is used mostly in Japanese soups and Chinese stir-fries and vegetarian “mock meat” recipes; fresh yuba is also used for sushi rolls.
Frequently Asked Questions
Are yuba and tofu the same?
No. Both are made from soy milk, but tofu is made by coagulating and pressing the milk, while yuba is made by collecting the film from the surface of boiling milk. Their textures and production methods differ.
How do you prepare dried yuba for use?
Soak it in warm water for 15–20 minutes to soften, then drain and use it in the recipe.
Is yuba available in Türkiye?
Dried yuba may be available at specialty stores that sell Asian products; fresh yuba is not widely available.