How long does it take to make yuba?

Soaking takes 12+ hours, then blending, straining, and cooking takes about 30–45 minutes. A new skin forms every couple of minutes once cooking begins.

Can I use store-bought soy milk instead of making my own?

Yes, but use unsweetened soy milk. Skip soaking and blending, and proceed directly to the cooking step.

What's the best heat setting for cooking soy milk?

Use the lowest heat available; the surface should stay mostly steady after stirring. If your stove runs too hot, use a double boiler to prevent burning.

How do I know when a yuba skin is ready to lift?

Touch it gently with a chopstick to test thickness. When it feels firm enough to handle without tearing, lift it from underneath and drain on a plate.

Can I dry yuba for storage?

Yes. Lay fresh skins flat on a clean surface or hang them to air-dry completely, then store in an airtight container.

Homemade Yuba (Tofu Skins) From Soybeans

Name: Homemade Yuba (Tofu Skins) From Soybeans
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Cuisine: Chinese
Ingredients: 1/2 cup dried soy beans; 3 cups water

1

Soak the soy beans in water for at least 12 hours.*

2

Drain the soaked beans and put them in a blender with 3 cups of water.

3

Blend for a couple of minutes, until it gets smooth.

4

Strain the soy milk through a kitchen cloth or a cheesecloth.**

5

Pour the soy milk into a pot, cook on the lowest heat and stir while bringing it near the boiling temperature.

6

It should not be visibly boiling, the surface sould stay more or less steady after you stop stirring. If your stove doesn't have such a low fire, you can use a double boiler instead - just pour some water in a larger pot and let it boil under the pot with your soy milk. That way you will also avoid the bottom getting burnt.

7

Stop stirring and let the soy milk cook. You will notice a skin forming on its surface.

8

Touch it with a chopstick to check its consistency, and if it is thick enough to handle, lift it up with a chopstick from underneath.

9

Drain it and put it on a plate.

10

You will have a new skin form every couple of minutes, so you can repeat this process until you have the desired amount of skins.

11

You can save the rest of the soy milk and use it as you usually would. This is a cool way of getting both soy milk and yuba, since soy milk needs to be cooked before consuming anyway.

12

You can eat freshly made tofu skins with some soy sauce and roasted sesame, cook them in a stir-fry or a soup, or dry them and save for later.***