Yuba or tofu skin is the latest manifestation of Soy products. An article elaborates about the making of Yuba, its flavor and scope for creativity while cooking.
Facts provide that Yuba is the skin of soymilk, which comes out best with good quality of soymilk. Yuba as reported by NY Times columnist can be rolled into chips, soups, as sushi rolls, stir-fries, omelets, as a stuffing phyllo, patties and much more. Facts provide that Yuba have an added advantage over tofu in being superior in color, luster, and taste.
Tofu is somewhat beanie in flavor but Yuba has a sublime sweet taste. The consumers can see the comparison in price tags, where the latter is expensive than the former. Though Yuba does not have as much protein as tofu, yet it guarantees a bouquet of flavors to the consumer because of its capacity to be flexible in all kinds of dishes. Yuba is one trendy stuff that it might get consumers drooling to its rubber fold as the chefs continue to experiment it with more seasonings other than soy and wasabi.
Via: NY Times
