What is the difference between tofu and tofu skin?

November 23, 2025 •

5 min read

Tofu skin, or yuba, is a popular Asian ingredient that is not technically a proper tofu because it doesn't involve the use of a coagulant. This crucial distinction in production is the fundamental difference between tofu and tofu skin, leading to their unique culinary applications. While both are made from soybeans, their textures, flavors, and uses vary dramatically.

Quick Summary

Tofu is a pressed curd from coagulated soy milk, resulting in a solid block, while tofu skin is the dried, delicate film skimmed from heated soy milk. They differ vastly in texture, density, and how they are used in dishes.

Key Points

Origin: Tofu is made by pressing coagulated soy milk curds into a block, while tofu skin is a delicate film skimmed from the surface of heated soy milk.
Texture: Tofu offers a wide range of textures from silken and soft to extra-firm and dense. Tofu skin is typically delicate, chewy, and somewhat elastic when rehydrated.
Flavor: Tofu has a mild, neutral flavor profile, making it a versatile ingredient that easily absorbs marinades. Tofu skin has a more concentrated, rich, and nutty soybean flavor.
Versatility: Both are highly versatile. Tofu is used in everything from scrambles and stir-fries to desserts. Tofu skin serves as wrappers for dim sum, is added to hot pots, or layered to create mock meats.
Nutritional Density: Tofu skin is a more concentrated protein source than standard tofu, containing significantly more protein per serving, though nutritional profiles vary.
Preparation: Firm tofu is often pressed to remove moisture for better marination. Dried tofu skin must be rehydrated before cooking.

Production Process: From Curds to Skin

At its core, the difference between tofu and tofu skin comes down to how they are made from soy milk. Tofu is created through a process similar to cheesemaking, where soy milk is curdled with a coagulant, and the resulting curds are pressed into blocks. Tofu skin, on the other hand, is the delicate film that forms on the surface of heated soy milk, which is then carefully skimmed and dried. This means that tofu is a block of pressed soy curds, while tofu skin is the concentrated essence of soy milk protein and fat.

How Tofu is Made

Making tofu involves several key steps:

Soaking: Dried soybeans are soaked in water for several hours to soften them.
Grinding: The soaked soybeans are ground with water to produce a slurry.
Filtering: The slurry is cooked and filtered to separate the soy milk from the pulp (okara).
Coagulation: A coagulant, such as calcium sulfate (gypsum) or magnesium chloride (nigari), is added to the soy milk, causing it to curdle.
Pressing: The soft curds are pressed in a mold to expel excess water, forming a firm, solid block. The firmness depends on how much water is pressed out.

How Tofu Skin (Yuba) is Made

Creating tofu skin, also known as yuba in Japan, is a more delicate process:

Heating: Soy milk is heated in wide, shallow pans to a gentle simmer.
Skimming: As the milk is heated, a thin film of proteins and fats forms on the surface due to evaporation.
Lifting: This film is carefully lifted off the surface using a skewer or chopsticks.
Drying: The delicate sheets are then hung or laid flat to dry. They can be dried flat into sheets, bundled into sticks, or shaped in other ways for different culinary uses.

Comparison Table: Tofu vs. Tofu Skin


Feature	Tofu	Tofu Skin (Yuba)
Production	Curds pressed from coagulated soy milk	Film skimmed from the surface of heated soy milk
Appearance	Solid white block, ranging from silken to extra-firm	Thin, semi-translucent, yellowish sheets or sticks
Texture	Spongy, soft, or dense depending on firmness	Delicate, chewy, and sometimes slightly rubbery when rehydrated
Flavor	Mild, neutral, or beany, readily absorbs marinades	Richer, more intense "soybean-y" or nutty flavor
Culinary Use	Can be fried, scrambled, blended, braised, or baked	Used as wraps for dim sum, added to hot pot, or braised into mock meats
Storage	Typically sold fresh and packed in water	Sold fresh, dried (sticks or sheets), or frozen

Nutritional Breakdown

While both tofu and tofu skin are nutritious plant-based proteins, their concentrated nature gives tofu skin a more dense nutritional profile. Per 100 grams, tofu skin can contain significantly more protein than a standard block of tofu, sometimes up to five times as much, along with a higher fat content due to the film's composition. Both are excellent sources of plant protein and rich in various vitamins and minerals. However, the specific nutritional content can vary based on the preparation and pressing of tofu and the moisture content of the tofu skin. Tofu set with calcium sulfate, for example, is an excellent source of calcium.

How to Use Them in the Kitchen

The differences in texture and flavor dictate their ideal uses in cooking. Tofu's versatility is well-known, with different firmness levels suited for various dishes.

Using Tofu

Extra-Firm: Ideal for stir-fries, grilling, or baking due to its ability to hold shape.
Firm: Great for braising, curries, and fried rice where it can absorb flavors.
Silken: Used for creamy sauces, smoothies, vegan cheesecakes, or served in delicate soups.
Crumbled: Excellent meat alternative for scrambles or chili.

Using Tofu Skin (Yuba)

Fresh Sheets (Nama Yuba): Enjoyed fresh with a bit of soy sauce or used as a delicate wrapper.
Dried Sheets (Fu Pei): Rehydrate and use as wrappers for dim sum, spring rolls, or layered for mock meats.
Dried Sticks (Fu Zhu): Soak until tender and add to hot pots, stews, or braised dishes for a chewy texture.
Knots (Baiyejie): Great for adding a distinctive chewiness to soups and braises.

Conclusion: Choosing the Right Soy Product for Your Dish

The main difference between tofu and tofu skin lies in their method of creation and the resulting characteristics. While tofu is a pressed curd that offers a neutral flavor and a range of textures, tofu skin is the delicate film from heated soy milk, known for its rich, nutty flavor and chewy texture. When choosing which to use, consider the desired outcome for your recipe. For a protein that takes on bold flavors and has a firm, meaty bite, opt for tofu. If you're seeking an ingredient with a distinctively delicate and chewy texture, or a richer, more concentrated soy flavor, tofu skin is the way to go. Ultimately, both ingredients are fantastic additions to a plant-based diet, offering different culinary adventures born from the same humble soybean.

For more on cooking with this unique ingredient, see Bon Appétit's article on tofu skin.

Culinary Applications

Exploring the Culinary World of Soy

Soybeans are transformed into countless products, each with a unique culinary identity. Understanding how tofu and tofu skin are made and what sets them apart can help you unlock new recipes and flavors. Tofu's neutral flavor makes it a versatile canvas for any cuisine, from hearty Asian stir-fries to creamy Western desserts. Tofu skin, conversely, adds a specific, concentrated richness and texture that is highly prized in traditional East Asian dishes. Its ability to mimic meat when layered or bundled has made it a staple in vegetarian Buddhist cooking for centuries. The variety of forms—fresh, dried, sticks, or sheets—also provides a broader range of cooking possibilities, from crispy appetizers to tender additions to hot soups. Mastering the use of both ingredients can elevate your plant-based cooking to new heights.

The Importance of Processing

The way each product is processed also affects how you prepare it. Tofu, particularly the firmer varieties, often requires pressing to remove excess water, allowing it to absorb marinades more effectively. Tofu skin, especially the dried versions, needs to be rehydrated through soaking before it can be cooked. This preparation step is crucial for achieving the desired texture and ensuring it can properly absorb the flavors of your dish. Knowing these distinct requirements is key to successfully cooking with either ingredient.

Frequently Asked Questions

Yuba is the Japanese name for tofu skin. It refers to the thin, delicate film that forms on the surface of heated soy milk, which is then removed and dried.

No, despite the name, tofu skin is not a type of tofu. Tofu is made by coagulating soy milk into curds and pressing them, while tofu skin is made by skimming the film from the surface of heated soy milk without a coagulant.

Dried tofu skin, often sold in sheets or sticks, must be soaked in water to rehydrate before cooking. Once softened, it can be added to soups, braised dishes, or used as a wrapper for fillings.

Per serving, tofu skin typically contains more protein than a standard block of tofu, as it is a more concentrated form of the soy milk's proteins and fats.

Due to their vastly different textures and flavors, tofu skin is not a direct substitute for tofu. Tofu skin is chewier and richer, while tofu offers a wider range of textures and a milder flavor.

In Chinese cuisine, tofu skin (doufu pi) is widely used in both savory and sweet dishes. It's often employed as a wrapper for dim sum, layered and seasoned to create mock meats, or added to braised dishes and soups.

Yes. Fresh tofu skin, or nama yuba, is very delicate and silky and can be eaten as-is, sometimes served like sashimi. Dried tofu skin is tougher and must be rehydrated before use.

In hot pot, rehydrated or fresh tofu skin is a popular ingredient. Its delicate yet chewy texture allows it to absorb the flavors of the broth beautifully, adding a delightful element to the meal.