What is tofu skin (yuba)? — what it is, how it's made, and how to cook it.

Pre-launch — sourcing non-GMO U.S. soybeans and production partners. Follow progress →
What is tofu skin

Plant protein,
beyond the familiar.

If you've ever wished tofu had more bite, or wanted a plant-based ingredient that actually holds up in a hot pan — you're in the right place.

Tofu skin — also called yuba or bean curd sheet — is the delicate film that forms on heated soy milk. It lands somewhere between silky and chewy, with a clean soy richness that works across broths, quick pans, folds, and lighter plates.

It naturally contains soy protein, is made from just soybeans and water, and gives modern kitchens a new ingredient to work with without feeling unfamiliar.

From soy to tofu skin
I Soak the beans
II Grind and heat the soy milk
III Lift the skin as it forms
IV Use fresh or dry for later
How tofu skin (yuba) is made — from soy to sheet
How tofu skin cooks

Three ways in.

No-cook · 5 min

Fresh rolls with herbs & chili crisp

Fresh tofu skin, whatever herbs you have, a drizzle of chili oil. No cooking needed — works as a side or a light lunch in five minutes.

Full recipe →
Questions

Questions,
answered.

What is tofu skin (yuba)?

Tofu skin — also called yuba or bean curd sheet — is the delicate film that forms on the surface of heated soy milk. It's been a staple of East Asian kitchens for over a thousand years. Because it's made without a coagulant, it's not technically tofu, but it has a similar clean soy taste and a satisfying layered texture.

Is tofu skin vegan?

Yes. Tofu skin is made from just soybeans and water, with no animal ingredients and no coagulants. It's plant-based and suitable for vegan and vegetarian diets. It contains soy.

How do you cook tofu skin?

Refrigerated tofu skin is ready to use straight from the pack — braise it, add it to hot pot or soup, fold it into wraps, or quick-stir-fry it. It absorbs broth and seasoning especially well, which makes it a favorite for slow-cooked dishes. Dried tofu skin, when used, is rehydrated by soaking in warm water for 2–4 hours before cooking.

Does tofu skin contain protein?

Yes. Tofu skin naturally contains soy protein, reaching about 50g per 100g on a dry-weight basis. Refrigerated and frozen formats are lower by weight because of water content but carry the same dense soy protein. Final nutrition facts on product packaging govern for each specific SKU.

What's the difference between fresh and dried tofu skin?

Fresh tofu skin is soft, pliable, and used right away for wraps, rolls, and stir-fries. It requires refrigeration and has a shorter shelf life. Dried tofu skin is shelf-stable and rehydrated before use — ideal for braises, hot pots, and dishes that benefit from a firmer, chewier texture.

Where will Soja Foods tofu skin be made?

Soja Foods is pre-launch and currently planning U.S. production from non-GMO soybeans sourced from American farms. Pilot batches and final product specs will come before broader foodservice and retail availability.

Where can I buy Soja Foods products?

We're currently in sourcing, with pilot batches planned before broader foodservice and retail availability. Sign up for our newsletter in the footer to hear when you can buy direct, or find us at a store near you. If you're a retailer, distributor, or restaurant, request pilot samples here.

For the trade

Soybeans grown here.
Fresh foods made here.

Non-GMO American soybeans, made into fresh soy foods. Specs and ingredient details available per product.
Pre-launch — early conversations open.

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