How To Make Homemade Bean Curd Skin (Yuba)

Bean curd skin is sold dried in both sheets and sticks, but it is much tastier if you make it fresh. You can then use it in any recipe calling for bean curd skin, like this one for bean curd skin roll with Cantonese black bean sauce.

Make sure that you are not using "drinking" soy milk. The only ingredients your soymilk should have are soybeans and water.

2 cups soy milk

1. Pour soy milk into pan and bring to the threshold of boiling over medium heat. Small bubbles will begin to form around the edges of the soy milk.

2. Turn off the heat and let a "skin" form on the top of the soy milk - this is your yuba. Remove skin with chopsticks and place in a dish. Let pot remain over low heat and repeat process, continuing to let skins form, removing each one to the dish. It should take about an hour to finish the pot of soymilk.

Yuba can be used in many recipes, but is actually quite good by itself, with a little soy sauce sprinkled over it.