Tofu skin, yuba, fupi, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, typically heated to 80–90 °C (176–194 °F), in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex 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 a similar texture and flavor to some tofu products.

Tofu skin's use was first documented in written records in China 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.

  • Fupi (腐皮): The first film to be lifted. It is considered the highest quality, with the smoothest and most delicate texture. It can be eaten fresh or dried in sheets.
  • Fuzhu (腐竹): The films lifted after the initial fupi. These are hung to dry, which causes them to form into sticks. Their texture is still highly regarded but is slightly denser than fupi. The name is sometimes also written as 腐枝 (fǔzhī) or 枝竹 (zhīzhú).
  • Sheets for sweet soups: Later layers are often laid flat to dry and are primarily used in desserts and sweet soups (糖水, táng shuǐ).
  • Coarser sheets: Lower layers are thicker and coarser, making them suitable as wrappers for various food items.
  • Tian zhu (甜竹, "sweet bamboo"): The last and coarsest layers collected from the bottom of the pan, typically used as a minor ingredient in dishes.

Forms

thumb|Tofu skin is commonly sold as dried leaves or sheets

These are the three basic forms. Each comes in many varieties.

Dried

Tofu skin may also be dried and sold as fuzhu (dried beancurd sticks). By layering or bunching fresh tofu skin or rehydrated tofu skin, then tying it tightly in cloth and stewing it, the dried beancurd sticks will retain their original shape. This bunched tofu skin is then called tofu chicken (; or ). In Thai cooking it is referred to as fawng dtâo-hûu (, lit. foam tofu). It is commonly called foo chuk in Southeast Asia.

Meat alternatives

thumb|Vegetarian chicken made of rolled tofu skin

By layering and bunching the sheets, then stewing them, a wide variety of meat substitutes can be created. The most common is tofu chicken (素雞, sù jī), but by adding different seasonings and pressing it into shape, it is also made into tofu duck (素鴨, sù yā) and tofu ham (素火腿, sù huǒtuǐ).

Log

Other methods include rolling the tofu skin tightly on a chopstick and steaming it to form a log. When the log is sliced, each slice will be circular with a square hole in the center, which looks like old Chinese coins.

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File:Beancurd sheet rolls (3).jpg|Dried rolls

File:Yonghui hard dried tofu skin.jpg|Dried fuzhu sticks

Tofuskinstick.jpg|Cooked fuzhu

Dimsum deep fried tofu skin roll.jpg|Tofu skin roll as dim sum

Imitation chicken rolls.jpg|Imitation chicken rolls

Yuba for sale by sunday driver in Kyoto.jpg|Dried and portioned yuba for sale

Kumiage yuba and sashimi yuba, at Washoku Sato (2015-05-01).JPG|Two types of yuba: kumiage yuba (freshly scooped) and sashimi yuba (served raw like sashimi)

ゆばむすび（日光市・補陀落本舗）20251025-P1075125.jpg|Yuba musubi

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See also

  • Tofu skin roll
  • Dim sum
  • Abura-age

References

  • About Tofu Skin
  • William Shurtleff, Akiko Aoyagi (2012). History of Yuba - The Film That Forms atop Heated Soymilk (1587-2012), Soinfo Center (englisch)
  • William Shurtleff, Akiko Aoyagi (2004). History of Yuba, Soinfo Center (englisch)