Fresh Homemade Yuba (Tofu Skin) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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If you ever had homemade fresh yuba in Japan you know what a delicacy this is. Well, you can make this yourself! You can make yuba either by soaking soy beans or buying soy milk. I don’t buy soy milk and instead purchase soy beans online from a farmer in Midwest. Plan on spending some time making yuba. You can skip 1-4 in directions if you are using store bought soy milk for making yuba (don't use sweetened soy milk). Serving size is a guess depending on it's purpose. Ingredients:
1 1/2 cups whole dried soybeans |
7 1/2 cups water |
2 cups hot water |
2 cups hot water |
Directions:
1. Wash soy beans and soak in plenty of water for at least 8 hours or overnight.
2. Boil 7 1/2 C water in a large non-stick pot. Let the water come to a boil then turn down heat to simmer.
3. Divide drained beans in 2 equal portions. Using a blender, blend one portion of beans with 2 C hot water until very smooth and pour this into the non-stick pot containing 7 1/2 C boiling water. Repeat with remaining beans and 2 C hot water.
4. Place a colander over a large bowl (I usually have two bowls ready for this to pour the extra soy milk if the first one gets too full). Colander should be lined with cheese cloth (may have to double line if thin) or preferably cotton straining bag.
5. Carefully ladle the hot mixture into the cheesecloth. Be careful, it's very hot. Wear rubber gloves. Once all the mixture is ladled in, twist cheese cloth closed and with a canning jar extract soy milk by pressing down. Make sure the cheese cloth is always closed to prevent grated soy beans or okara from falling into soy milk. Pick up the twisted cheese cloth and continue to knead it to extract the milk. Now you have soy milk in the bowl and okara left in the cheese cloth. Use okara for other uses.
6. Pour the soy milk into a wide non-stick pot and heat the soy milk to 175°F or 79.5 C slowly. Once you reach the temperature, it takes about 7 minutes for yuba to form. Don’t rush it.
7. Trim film away from the pot using a small knife and with your fingertips lift up one edge of yuba and insert a long chopstick underneath to lift up. Drain over the pot for a few seconds. Repeat until soy milk is all used up. What’s left in the pot is red film known as amayuba. Scrape this off too with spatula.
8. Roll each yuba into rolls.
9. Variation: Half formed yuba takes 4 to 5 minutes steaming before the yuba has had the chance to attach to the sides of pot instead of 7 minutes steaming . Using your fingertips or chopstick lift the yuba (very delicate) and serve immediately.
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