![]() ![]() Out of curiosity, he carefully lifted it to dry and created the first sheet of tofu skin. No one knows exactly how tofu skin came to be, but one legend states that in imperial China, a tofu maker noticed the skin that formed on soy milk when heating it up to make tofu. ![]() As cookbook author Andrea Nguyen has described it, tofu skin can be “ethereal tasting, a pure expression of the soybean.” If it starts with soy milk that’s “super rich and thick (think half-and-half or cream), the skin is very fatty, supple and sublime.” Where did tofu skin come from? It’s made by removing the rich, fatty film of coagulated proteins that forms on the surface of heated soy milk, then drying and processing it into different products. Tofu skin, or yuba in Japanese, is actually the skin of soy milk (that’s right: It isn’t the skin of tofu itself, though it is often a by-product of the tofu-making process). I’ve been enjoying this delicious plant-based protein, which is everyday fare throughout East and Southeast Asia, in hot pots, stir-fries, and even cold salads since well before I knew that a vegan diet was a trendy thing. Along with Buddhism, tofu skin is an essential part of Taiwanese food culture, and you can find it nearly everywhere you look, from street food vendors to restaurants to food halls to grocery stores. Having grown up in Taiwan, a country deeply influenced by Japanese and Chinese cultures, I eat a lot of tofu skin.
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