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

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

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

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

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

• Soy milk
• Tofu
• Soy protein

References

Tofu skin Resources
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.

Translate to: East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski