Tofu skin

Other constituentsQuantityWater6.9 gWater-soluble dietary fiber0.6 gInsoluble dietary fiber2.4 gBiotin（B₇）37.3 µg

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Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.
Chinese name 2Chinese豆腐皮Literal meaningtofu skinSecond alternative Chinese nameChinese豆腐衣Korean nameHangul두부껍질Literal meaningtofu skinJapanese nameKanji湯葉Kanaゆば

Tofu skin, yuba, fupi,beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, typically heated to 80–90 °C (176–194 °F), in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have a similar texture and flavor to some tofu products.

Tofu skin's use was first documented in written records in China in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine.