Tofu skin
Tofu skin, also known as yuba, is a food product made from soybeans. It is a byproduct of the process of making soy milk. During this process, a film or skin forms on the liquid surface, which is then harvested to create tofu skin.
Etymology[edit | edit source]
The term "tofu skin" is a direct translation of the Chinese term "dòufǔ pí" (豆腐皮). In Japan, it is known as "yuba", which is derived from the term "yūbatō" (湯葉筒), meaning "hot water leaf".
Production[edit | edit source]
Tofu skin is produced by boiling soy milk. As the soy milk boils, a film or skin forms on the surface, which is then carefully removed and hung to dry. The resulting product is a thin, flexible sheet that can be used in a variety of dishes.
Culinary uses[edit | edit source]
Tofu skin is a versatile ingredient that can be used in a variety of dishes. It can be used fresh, dried, or rehydrated, and can be eaten on its own or used as a wrapper for other ingredients. In Chinese cuisine, it is often used in stews and stir-fries, while in Japanese cuisine, it is commonly used in soups and sushi.
Nutrition[edit | edit source]
Tofu skin is a good source of protein, iron, and calcium. It is also low in fat and high in fiber, making it a healthy choice for those looking to maintain a balanced diet.
See also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD