Dried Tofu Skin (Yuba / Fuzhu)

What it is

The delicate film that forms on the surface of heated soy milk, lifted off and dried into sheets or sticks — concentrated soy protein with a uniquely silky-then-chewy character.

How it's made

As soy milk simmers, a protein-lipid skin forms on top (like the skin on warm dairy milk); it is skimmed off in sheets and used fresh, or **dried into flat sheets (yuba / beancurd sheets) or twisted sticks (fuzhu / beancurd sticks)** for storage.

Flavor profile

Concentrated, nutty-beany, richer than tofu; fresh yuba is creamy and tender, dried forms turn pleasantly chewy and absorbent once rehydrated.

Culinary uses

Sheets wrap dim sum rolls (fresh beancurd rolls, vegetarian "duck") and are deep-fried or braised; sticks are soaked and added to braises, hot pots, soups, and clay pots, soaking up sauce; fresh yuba is a refined Kyoto delicacy eaten with dashi or wasabi-soy.

Regional variations

**Kyoto yuba is an elegant fresh specialty of Japanese temple cuisine; Chinese *fuzhu/foo jook*** sticks and sheets dominate everyday cooking; both vegetarian-Buddhist and home traditions use it heavily.

Cultural & historical context

A byproduct-turned-delicacy of tofu-making, central to Buddhist vegetarian cuisine for its rich, almost meaty mouthfeel from pure soy.

Reference notes

Tags: `soy`, `tofu-skin`, `dried`, `vegetarian`, `chinese`, `japanese`. Related: tofu, seitan. Cuisines: Chinese, Japanese. Links → Buddhist Cuisine, Dim Sum, Hot Pot.

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