Dried tofu skin 📍China 🇨🇳 Taste China: www.tasteatlas.com/china Dried tofu skin, also known as yuba, is a thin layer that forms on the surface of heated soy milk. Once lifted off and dried, it becomes a delicate, beige-colored sheet that can be rehydrated before cooking. It has a slightly chewy texture and a mild, nutty soy flavor, making it popular in Chinese and Japanese cuisine for stir-fries, soups, and vegetarian dishes as a protein-rich meat substitute. Video: @2025relaxtime | TasteAtla

Tofu skin, also known as yuba, beancurd skin, beancurd sheet, or beancurd robes. Tofu skin is a traditional ingredient I grew up eating in Cantonese dishes like Buddha’s Delight and dim sum tofu skin rolls, both shown in my video. 💡 What is tofu skin? Tofu skin forms when you gently simmer fresh soy milk. As it heats, the proteins and fats naturally rise to the surface and bind together into a thin, delicate sheet. There’s no coagulant involved like in tofu. It’s just soy milk, heat, and time.

Food scientist explains: tofu skin By @wendythefoodscientist Tofu skin, also known as yuba, beancurd skin, beancurd sheet, or beancurd robes, and as I know it: 腐竹 and 腐皮. Tofu skin is a traditional ingredient I grew up eating in Cantonese dishes like Buddha’s Delight and dim sum tofu skin rolls (腐皮卷), both shown in my video. In many countries, it’s hard to find tofu skin in stores. But here’s the good news: you can easily make it at home, with nothing but soy milk and patience. 💡 What is tofu s