Tofu Skin (Yuba ) from sprouted soy milk

You might have eaten Tofu Skin (Yuba) but have you ever wondered how it is made. This step-by-step method shows you from start to finish!

Tofu Skin is a healthy plant protein that has been consumed in Asia for centuries. The main ingredient is soybeans. I’m one of those people who grow up eating soy products of all kinds, and Tofu Skin is one of them.

Even though I have eaten Tofu Skin (Yuba) all my life, it never occurred to make my own before. Why? Because Tofu Skin is very common in Asia, and being easy to buy I never had to.

Recently I discovered how people made it in the past made it. It’s so fascinating, calming, and healthy. However, most Tofu Skin (Yuba) on the market made from regular soy milk. As I prefer to eat sprouted whole grains, nut, and seeds, I started to think about making my own at home.

I started by trying to set up my kitchen the way I saw them making Tofu Skin in a factory, but it was way too complicated. I didn’t want to have any extra equipment as I don’t make it every day. So, I had to come up with something practical and simple that would work for me.

After many complicated trials, I found the right combination of simple kitchen tools I have. They work great, and now I can make Tofu Skin as often as I want.

Tofu Skin is dry, and I can store and use them when I want to cook a dish. If you don’t count water as part of the ingredients, Tofu Skin only has one ingredient: soybeans!.

Ready to make your own Tofu Skin (Yuba) from sprouted soy milk–let me show you how!

Ingredients:

1. 2 cups (440 g) non-GMO soybeans. I usually get about 10-12 sheets. (you can make more or less) 

Equipment: 

1. 2 pots, one is to boil soy milk and the other one is to heat water for warming (I use an old pot that I don’t use for everyday cooking)
2. A shallow dish to warm soy milk and make Tofu Skin (I use a glass pie dish)
3. A rack to place Tofu Skins on before transferring to a drying rack (I use my popsicle rack)
4. A drying rack (I use a wooden box) 
5. Sticks. (I use bamboo skewers)

Note: Be creative, use what you have already and make it work!

Instructions:

1. Rinse and soak soybeans, let them sprout for a day or two, rinsing them well every day.
2. Blend. I use 3 cups ( 660 g) of sprouted soybeans per 5 cups (40 oz) of water. Use a nut milk bag to squeeze the milk.
3. Bring the milk to a boil on medium-low heat. You can get rid of the scum if you want to. When it boils, let it cook for a few minutes more. Stir frequently to prevent burning. Turn the heat off, and set it aside.
4. Heat water in another pot on medium heat, put a dish on the rim of the pot. Make sure to leave room in between the water and the bottom of the dish. 
5. Ladle the milk into the dish, and let the Tofu Skin form. When the skin looks ready, use a stick or a knife to release the side.
6. Use your fingers to help lift the skin off the dish and slide 2 sticks underneath. Use the bottom stick to remove the excess milk by pulling it down once the skin is removed..
7. Place the Tofu Skin on a rack to let the excess drips fall the pot. When it stops dripping, transfer it to a drying rack.
8. When the milk is low, add some more and repeat the process until done. Make sure to always have water in the pot below. 
9. Dry all the Tofu Skins on the rack until they all completely dry. Store them in an airtight container (I use a gallon glass jar), and they last for a long time. Wash the sticks, and reuse them later.
10. Have you made Tofu Skin before? Please share it with me–I’d like to hear about it!