Yuba (Soy Milk Skin)
Yuba, also known as bean curd skin or "oil skin," is the thin film that forms on the surface of heated soy milk — soft and tender when fresh, chewy and concentrated in nutrients once dried.
Nutrition
Dried yuba contains about 44 grams of protein per 100 grams. Made by skimming the concentrated essence off the surface of soy milk, it's high in both protein and fat and rich in lecithin, making it one of the standout high-protein ingredients in vegetarian cooking.
How to Choose
Fresh yuba should be creamy white with a faint yellow tint, soft and springy in texture, with a clean, fresh soy aroma. For dried yuba, look for an even color, consistent thickness, and no tears or mold spots — it should feel dry and crisp, not damp, to the touch.
Cooking
Fresh yuba can be sliced into strips and tossed as a cold salad, or wrapped around fillings and steamed. Dried yuba needs to be softened in warm water before use; rolled around fillings like shiitake mushrooms and carrots, it becomes vegetarian "Dongpo pork" or mock goose, making it a classic base for meat-imitation vegetarian dishes.
Storage
Fresh yuba has high moisture content, so refrigerate it and use within 2-3 days. Dried yuba should be sealed against moisture and kept in a cool, dry place, where it will keep for several months without becoming damp or brittle.
Tips
Dried yuba is fragile and breaks easily, so before using it, drape a slightly damp cloth over it for a few minutes to soften it, then unfold it carefully — this significantly reduces breakage. When rolling yuba into vegetarian "Dongpo pork" or mock goose, the tighter and more securely you wrap and tie it, the more attractive the layered cross-section will look once sliced, and the flavor will also penetrate more evenly through each layer during steaming or braising. Fresh yuba sliced into strips and tossed with ginger juice or mashed garlic also makes a quick, appetizing home-style side dish.
