A while back I learned about yuba, or tofu skin. If you’ve never heard of it, it’s basically the film that coagulates on the top of a boiled pan of soymilk.
But here’s the thing… this stuff is really good, but in kind of a strange way.
You see, I finally tried it, and it turns out that I love this stuff. I can imagine doing so much with it. Yuba is my friend!
With that said, I can see how it might be an acquired… um, texture to get used to. Pre-fried it looks a lot like a deflated balloon. It also has sort of a funny smell when you cook it the first time through (hey, just being honest). But, other than that…it’s great! It has a peculiar chewy and crispy texture when pan fried. It can also be used in a variety of other ways: as a dumpling wrap, vegan sausage casing, or just eatin’ fresh with some simple seasoning. Just like tofu, it soaks up any and every flavor you let it. And if you buy the dried, frozen or fresh varieties, it is super easy to prepare. Like, easier than tofu. For serious!
Now are you more interested? I hope so.