Yuba (tofu skin in Japanese) is a very delicate dish that is very easy to make! The time you put in to it is so worth it!


Soy milk*
Soy sauce
Scallions, sliced (optional)
Wasabi paste (optional)

1 C soy milk = one serving.

*If possible, use a pure soy milk with no additives. Store bought is fine though, it’s just a pinch sweeter.


Non-stick frying pan/skillet (NOT sauce pan)
Chopsticks or spatula
Small dessert bowl

1. In your frying pan, pour soy milk and heat on low-medium.

2. In a couple minutes, a slight skin will start to form on the top. When a skin has formed over the entire top (not just the center), use the chopsticks or spatula to start from the sides to pick up the ENTIRE skin in one piece. (It’s totally ok if it rips, no one will know).

3. Place skin in the little bowl.

4. Repeat until all the soy milk is used. If making extra, pour in more soy milk as it gets low.

5. Pour a little soy sauce around the yuba. Add a pinch of wasabi on top and garnish with sliced scallions and present!

Amazing fresh and warm, but still great cold!
Mix wasabi with soy sauce before eating. Enjoy!


Published by theveganronin

Chef Owner

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