Yuba is the thin, delicate skin that forms on the surface of simmering soy milk, lifted off and used fresh, dried, or fried. It has a mild, nutty flavour and a wide range of textures depending on how it is prepared, from silky fresh sheets to crisp fried strips.
How to use it
- Fresh yuba served simply with soy sauce and a little ginger, or added to hot pot.
- Dried yuba rehydrated and used in braises and stir-fries.
- Fried yuba used as a crunchy topping or snack.
Fresh vs dried yuba
Fresh yuba, lifted directly from the surface of simmering soy milk, is delicate and best eaten the same day, dried yuba sheets, far more practical for UK cooking, need soaking before use and keep for months in the cupboard.
Common ways to cook it
Rehydrated dried yuba is often braised in a savoury sauce, added to hot pot, or deep-fried until crisp as a snack or garnish, each giving a noticeably different texture from the same base ingredient.
Storing dried yuba
Keep dried sheets sealed in a cool, dry cupboard, where they last for many months, once rehydrated, use within a day or two and keep refrigerated.
Types of yuba you will find
- Dried sheets: large thin, brittle sheets, often folded. They are soaked until soft and used as wrappers or cut into strips.
- Dried sticks (fuzhu): sheets bunched and dried into long, knobbly sticks. They need a longer soak and are used in braises, stews and hot pot.
- Fresh or frozen yuba: soft and delicate, sold chilled or frozen in some Chinese and Japanese grocers.
- Fried yuba: puffed and crisp, sold in some shops as a snack or for adding to soups.
How to rehydrate dried yuba
Soak dried sheets in cold or warm water for 10 to 30 minutes until soft and pliable. Sticks take longer, often 2 to 4 hours in cold water or overnight. Drain well and squeeze gently before using. Do not use boiling water for sticks, as the outside turns soft before the middle has softened.
Dishes that use yuba
- Chinese braised yuba with mushrooms and soy sauce.
- Vegetarian mock duck and mock meat rolls, made from layered yuba sheets.
- Dim sum rolls (fu pei guen) wrapped around a pork and prawn filling.
- Japanese yuba sashimi, served fresh with soy sauce and wasabi, a speciality of Kyoto.
- Hot pot, where yuba sticks soak up the broth.
Nutrition
Yuba is made only from soy milk, so it is high in protein and a useful ingredient in vegetarian and vegan cooking. It contains soy, so it is not suitable for anyone with a soy allergy.
FAQ
Is yuba the same as tofu?
No, though both come from soy milk, yuba is the skin that forms on top during heating, while tofu is made by coagulating the milk itself.
Where can I buy yuba in the UK?
Fresh yuba is rare outside specialist shops, but dried yuba sheets are sold through Chinese and Japanese grocers and online.
Is yuba gluten free?
Plain yuba is made from soy beans and water, so it is naturally gluten free. Check the label on flavoured or fried products.
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- Dried yuba sheets. A shelf-stable way to keep yuba on hand.
