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Method:
If you have made fresh soy milk, you will notice that a layer of tofu skin quickly forms at the top of the soy milk.
If you don’t stir the soy milk and leave it alone, you will see that the entire surface of the soy milk completely dries up, and that’s when you “harvest” it.
I use a silicon baking spatula to detach the tofu skin from the side of the pot, and then gently lift it up from the soy milk.
Learn how to make tofu skin using soy beans and water. Step-by-step picture guide to homemade tofu skin, yuba, or bean curd sheet.
Tofu skin (腐皮), bean curd sheet, or yuba is the skin that forms at the top of fresh soy milk.
Chinese invented soy milk, and from soy milk, various types of tofu—silken, soft, firm, tofu pudding (doufu hua) and tofu skin—are created.
It’s amazing just how versatile the mixture of soy beans plus water is. Tofu and tofu-related products provide endless culinary possibilities.
It is one of my favorite ingredients.
To make tofu skin, you need to make soy milk.
You can learn all about soy milk in “How to Make Soy Milk” on Rasa Malaysia.
If you have made fresh soy milk, you will notice that a layer of tofu skin quickly forms at the top of the soy milk.
If you don’t stir the soy milk and leave it alone, you will see that the entire surface of the soy milk completely dries up, and that’s when you “harvest” it.
I use a silicon baking spatula to detach the tofu skin from the side of the pot, and then gently lift it up from the soy milk.
Tofu skin starts to form.
Once the tofu skin is formed completely, use a rubber spatula to gently detach the tofu skin.
Shake the excess soy milk off the skin.
Lay it flat on a piece of parchment paper, with the dry side facing down.
Do not use any other paper as the tofu skin might stick onto it and you can’t peel it off when it’s dry.
You can leave the tofu skin at room temperature to dry by itself, or you can also use a fan, which will be faster.
Voila, you now have a piece of tofu skin.
Repeat the same until you use up the soy milk.
You can use the dried tofu skin to make delicious foods such as:
- Fried shrimp wrapped in tofu skin (鮮蝦腐皮券)
- Taiwanese chicken roll
- Vietnamese tau hu ky
- Malaysian five-spice pork rolls or loh bak or vegetarian loh bak
- Singaporean Ngoh Hiang
Hello there,
How do you store the tofu skin after making it? Would like to make ahead a day or two.
Thanks!
Just cover it up.
Thanks you for sharing, nice to be able to try making my own rather than buying them imports in plastic!
Yes, I hope you like the homemade tofu skin!
The Tofu skin where can I buy it please, I shall have a go at making it, but I can’t at the moment.
Thanks so much for the process pictures! Do you think I could make bean curd sticks and dehydrate them in my dehydrator? I would like to make big batches and make them last a month or so…
Hi Hitha, I am sure you could if you can manage to form them into sticks! :)
Very interesting. I’ve never even heard of tofu skin before.
Tofu skin is amazing.
Bee-
Thank you so much for the recipe!
Could one let these dry on the parchment until completely hardened and store for later?
Thanks,
Mari
Yes I think so.
How long can you leave the dry dog fu pi in the fridge
A few days.
Thank you Rasa they look delicious. I will try to make them all.
Does the sheet just appear on the surface of the soy milk at room temperature or do you have to heat it?