Tofu skin
Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, 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 similar texture and flavor to some tofu products.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,217 kJ (530 kcal) |
7.2 g | |
| Dietary fiber | 3.0 g |
32.1 g | |
| Saturated | 4.98 g |
| Monounsaturated | 7.50 g |
| Polyunsaturated | 16.26 g |
50.4 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 0% 1 μg0% 7 μg |
| Thiamine (B1) | 30% 0.35 mg |
| Riboflavin (B2) | 10% 0.12 mg |
| Niacin (B3) | 9% 1.4 mg |
| Pantothenic acid (B5) | 11% 0.55 mg |
| Vitamin B6 | 25% 0.32 mg |
| Folate (B9) | 10% 38 μg |
| Vitamin E | 16% 2.4 mg |
| Vitamin K | 52% 55 μg |
| Minerals | Quantity %DV† |
| Calcium | 21% 210 mg |
| Copper | 164% 3.27 mg |
| Iron | 64% 8.3 mg |
| Magnesium | 62% 220 mg |
| Phosphorus | 86% 600 mg |
| Potassium | 28% 840 mg |
| Selenium | 10% 7 μg |
| Sodium | 1% 12 mg |
| Zinc | 52% 4.9 mg |
| Other constituents | Quantity |
| Water | 6.9 g |
| Water Soluble Dietary Fiber | 0.6 g |
| Insoluble Dietary Fiber | 2.4 g |
| Biotin（B7） | 37.3 µg |
Vitamin E showed only α-tocopherol
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| †Percentages are roughly approximated using US recommendations for adults. | |
| Regional names | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||
| Chinese | 腐皮 | ||||||||||||
| Literal meaning | beancurd skin | ||||||||||||
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| Chinese name 2 | |||||||||||||
| Chinese | 豆腐皮 | ||||||||||||
| Literal meaning | tofu skin | ||||||||||||
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| Korean name | |||||||||||||
| Hangul | 두부껍질 | ||||||||||||
| Literal meaning | tofu skin | ||||||||||||
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| Japanese name | |||||||||||||
| Kanji | 湯葉 | ||||||||||||
| Kana | ゆば | ||||||||||||
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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.
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