Homemade fresh yuba from The Book of Tofu (page 374) by William Shurtleff and Akiko Aoyagi

  • dried soybeans

  • EYB Comments

    Dried soybeans must soak 10 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried soybeans must soak 10 hours.

  • Rinshin on January 29, 2021

    I love fresh yuba. Won’t be able to eat dried out store bought yuba again after making this. Yuba is scooping out the top layer of simmering rich soy milk with chopstick much like layer formed when simmering regular milk. It is a specialty of Nikko area of Japan. Photo added.

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