Public recipe with member extras
Soy Milk Yuba (Tofu Skin)
The delicate protein skin that forms on the surface of gently simmered soy milk, lifted and dried into a genuinely restaurant-level ingredient.
Tofu, Custards & Dairy Alternatives · Artisanal Staple · Restaurant-Style Technique
What you need
Ingredients
- 1/2 gallon Unsweetened Soy Milk (unflavored, additive-free)
Method
Instructions
- Pour the soy milk into a wide, shallow pan for maximum surface area.
- Warm very gently over low heat, keeping the surface just below a simmer, never boiling.
- As a thin skin forms on the surface, after about 8 to 10 minutes, lift it carefully with a skewer or chopstick and drape it over a rack to dry slightly.
- Repeat the process, re-warming gently between each skin, for as many sheets as desired.
- Use fresh yuba immediately in soups and stir-fries, or dry fully for long-term storage.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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