comscore Simmered soy milk yields silky yuba skin | Honolulu Star-Advertiser
Crave | If I Can, You Can

Simmered soy milk yields silky yuba skin

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Aloha Tofu president Paul Uyehara with a sheet of freshly made yuba from a pan of soy milk.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Fresh yuba is served plain and wrapped around tofu and green onions at Aloha Tofu Factory.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Yuba sheets can be used as wrappers for other foods, but they’re ono simply sliced and dipped in wasabi-shoyu sauce.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Yuba is the layer of skin that forms on the surface of soy milk that’s been heated. It’s easily retrieved with a chopstick.

Tofu skin is made by heating soy milk. As the milk heats, a layer of “skin” solidifies on top of the liquid, the same way the top of a custard or pudding develops a skin. The skin lifted from the pan can be eaten, but the product is also bunched into sticks and dried, then reconstituted before cooking. Read more

Scroll Up