Yuba

Yuba, also called tofu skin, fupi or beancurd sheet, is a food made from soybeans that forms naturally during soy milk production: when soy milk is heated to 80 to 90 degrees Celsius in an open shallow pan, a film of soy protein and lipid forms on its surface, and these films are collected and dried into yellowish sheets. It is technically distinct from tofu itself because it forms without a coagulant, though it shares a similar texture and flavor, and its use was first documented in Chinese written records in the sixteenth century. It is widely used fresh, fermented or dried in Chinese, Korean and Japanese cuisine.