Tofu skin — also known as yuba — is one of those ingredients that never gets old. It’s been a staple in my life for as long as I can remember—whether simmered in comforting soups, tucked into vegetarian duck, or layered into jai for Lunar New Year, where it symbolizes prosperity.
More recently, cold bean curd salads featuring tofu skin have become a go-to order at restaurants—each one a little different, but all delicious. While trying to recreate a favorite version at home, I ended up experimenting with traditional Asian flavors to make a tangy, savory dressing that pairs perfectly with fresh tofu skin.
Quick Tips:
- Make ahead: If time allows, prepare the salad the night before to let the flavors marinate and fully absorb into the tofu skin.
- Fresh tofu skin: Hoda brand yuba is worth the splurge if you can find it. More budget-friendly frozen options are available on Weee.
- Cilantro swap: Not into cilantro? Feel free to skip it and garnish with thinly sliced green onions instead.
Prep Time
10 minutes
Cook Time
15 minutes
Serves
4
Ingredients
- fresh tofu skin / yuba
- 1 garlic clove (or 2 for extra punch)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp soy sauce
- 1/4 cup rice vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped cilantro (or a small bunch)
- 1 tsp sambal (or more if you like it spicy)
- 1 stalk green onion, green part only
Steps
1
Slice the tofu skin into bite-sized pieces and place in a mixing bowl. Set aside.
2
Combine all remaining ingredients in a blender and blend until smooth and emulsified.
3
Pour the sauce over the yuba and toss gently to coat evenly.
4
Garnish with extra cilantro or green onion. Serve chilled.
Did you make this?
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