Tofu skin

Tofu skin, also known as yuba, bean curd skin, or bean curd sheets, is a food product made from soybeans. During the boiling of soy milk, a film or skin forms on the liquid surface. This film is collected and dried into yellowish sheets.

Tofu skin is not actually tofu, but rather a byproduct of soy milk production. It has a slightly chewy texture and a subtle beany flavor. The texture can vary depending on how it is processed and dried, ranging from thin and delicate to thick and almost leathery.

It is used in a variety of cuisines, particularly in East Asian and Southeast Asian cooking. Tofu skin can be used in both savory and sweet dishes. It is often rehydrated before use and can be braised, stir-fried, deep-fried, steamed, or used as a wrapper for fillings. Common preparations include using it as a vegetarian alternative to meat, in soups, as a filling for dumplings, or in rolls and wraps.

Nutritionally, tofu skin is high in protein and iron, and low in carbohydrates. It also contains calcium and other essential minerals.