From the kitchen
Soy Milk Yuba (Tofu Skin)
Fresh sheets of soy milk skin, lifted as they form on a gently heated surface.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 8 cups protein-rich plain unsweetened soy milk, preferably soybeans and water only
Method
- Pour enough soy milk into a wide shallow pan for a depth of about 1 inch. Keep remaining milk refrigerated until needed.
- Heat over low heat until steaming, around 180°F, without a rolling boil. Leave the surface undisturbed for 8 to 15 minutes until a film forms.
- Slide chopsticks or a thin skewer under one edge and lift the sheet slowly, allowing excess milk to drain. Lay on a clean tray.
- Repeat, gently replenishing milk between lifts and avoiding scorching. Yield and timing vary with milk and pan size.
- Use freshly made sheets promptly, or cool and refrigerate in a covered container for up to 3 days. Do not store casually air-dried sheets at room temperature.
Cook with confidence
Before you start
What to expect
Fresh sheets of soy milk skin, lifted as they form on a gently heated surface.
Before you begin
Use plain protein-rich soy milk in a wide shallow pan.
The important cue
Keep the surface still between lifts and avoid a rolling boil.
At the table
Treat these sheets as a fresh refrigerated ingredient, not a shelf-stable dried food.
Culinary Library
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