Tofu Skin (Yuba)

Tofu skin - known as yuba in Japanese or fu pei in Cantonese - is the thin layer that forms on top of soy milk as it is heated, much like the skin on warm dairy milk. Lifted off and dried, it becomes a versatile wrapper or noodle: pliable when rehydrated, with a chewy, slightly nutty texture and a high protein content. It's often used to wrap dim sum-style rolls and vegetarian "meats." The trick when making rolls is to control moisture: the filling must be relatively dry, the wrap well-sealed, and the cooking method (steam or pan-fry) matched to keep the wrapper from going soggy. A short, hot pan-fry with minimal water gives the best texture.