Handmade Tofu Skin-Yuba
「湯葉」ゆば、or yuba (Tofu skin) is a Japanese delicacy from the ancient times. It is the thin film that forms on the surface of steamed soy milk, just like the one you see when you heat your regular milk.
Pour the soy milk into a large, heavy iron skillet (or wide non-stick pot ) and heat the soy milk to 175°F or 79.5 C slowly. Once you reach the temperature, it takes about 5 to 7 minutes for yuba to form.
Don’t rush it.
Trim film away from the pot using a small knife or a chopstick and insert a chopstick underneath the formed skin (yuba). Slowly lift up and scoop.
Repeat the process.
If you are interested in making your own soy milk click here:
how to make soy milk from dried soybeans
If you have unprocessed soy milk you can begin making it right away.
It is tasty hot or cold. Best with wasabi and soy sauce.
We enjoy it often with avocado.