Yuba is a delicate tofu skin formed by heating soy milk to 80°C and lifting thin layers as they form. This recipe yields soft or crispy sheets in one session, perfect for soups or as a standalone dish.
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Pour soy milk into a shallow stainless steel pan and set over very low heat.
Heat the soy milk until small bubbles start to form (approximately 80°C) and let it sit undisturbed for 5-7 minutes.
Test the firmness of the film by gently lifting it with chopsticks.
Hang the lifted yuba to drain or lay it on a parchment-lined tray to cool.
Repeat the filming process until most of the soy milk is used.
Cool the sheets slightly and store them for soft or air-dry for a firmer texture.
Serve with soy sauce and wasabi or incorporate into favorite soups.
Store soft yuba sheets refrigerated in an airtight container for up to 3 days; air-dried yuba keeps at room temperature for 1–2 weeks in a sealed container.
shallow stainless steel pan · chopsticks · thermometer (to reach 80°C)
Heat soy milk to approximately 80°C until small bubbles form, then let it sit undisturbed for 5–7 minutes before lifting the skin.
High-protein unsweetened soy milk with around 10% solids works best; regular low-protein soy milk may not form a thick enough skin.
Air-dry the sheets after cooling slightly; soft yuba can be stored fresh, while air-dried yuba becomes firmer.
Repeat the filming process until most of the 1 liter of soy milk is used; typically yields 5–8 sheets depending on thickness.
Serve with soy sauce and wasabi or grated ginger, or incorporate into soups and other dishes.
