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 flavour to some tofu products.
Tofu skin's use was first documented in written records in China and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese and Japanese cuisine.
Read more about Tofu Skin: Early History, Preparation, Gallery, See Also
Famous quotes containing the words tofu and/or skin:
“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.”
—Alfred Gingold, U.S. humorist. Items From Our Catalogue, “Tofu Innersoles,” Avon Books (1982)
“they burned Joan
and many, and many,
burned at the stake,
peeling their skin off,
boiling their good red blood,
their hearts like eggs....”
—Anne Sexton (1928–1974)