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Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu ; however, it does have similar texture and flavor to some tofu products.

Tofu skin 's use was first documented in written records in China, Korea, and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine.

Early history

An early written reference to tofu skin appeared in 1587 in Japan in the Matsuya Hisamatsu chakai-ki [Three- generation diary of the Matsuya's family 's tea ceremonies]. The writer, Matsuya Hisamasa, states simply that tofu skin is the film that forms atop soymilk.Other written references to tofu skin appeared around that time in China in the Bencao Gangmu [The great pharmacopoeia] by Li Shizen. This work was completed in 1578, but not published until 1596. Chapter 25 states :

If a film should form on the surface of soymilk when it is heated in the process of making tofu, it should be lifted off and dried to give doufu pi (literally " bean curd skin ") which is itself a delicious food ingredient

A third known reference to tofu skin appears in 1695 in Japan in the Ben Zhao Shi Jian (Wade–Giles: Pen Chao Shih Chien [A Mirror of Food in This Dynasty, 12 volumes].