Tofu skin

Dried tofu skin

Nutritional value per 100 g (3.5 oz)
Energy	2,217 kJ (530 kcal)
Carbohydrates	7.2 g
Dietary fiber	3.0 g
Fat	32.1 g
Saturated	4.98 g
Monounsaturated	7.50 g
Polyunsaturated	16.26 g
Protein	50.4 g
Vitamins	Quantity %DV†
Vitamin A equiv. beta-Carotene	0% 1 μg 0% 7 μg
Thiamine (B1)	29% 0.35 mg
Riboflavin (B2)	9% 0.12 mg
Niacin (B3)	9% 1.4 mg
Pantothenic acid (B5)	11% 0.55 mg
Vitamin B6	19% 0.32 mg
Folate (B9)	10% 38 μg
Vitamin E	16% 2.4 mg
Vitamin K	46% 55 μg
Minerals	Quantity %DV†
Calcium	16% 210 mg
Copper	363% 3.27 mg
Iron	46% 8.3 mg
Magnesium	52% 220 mg
Phosphorus	48% 600 mg
Potassium	28% 840 mg
Selenium	13% 7 μg
Sodium	1% 12 mg
Zinc	45% 4.9 mg
Other constituents	Quantity
Water	6.9 g
Water Soluble Dietary Fiber	0.6 g
Insoluble Dietary Fiber	2.4 g
Biotin（B7）	37.3 µg
Vitamin E showed only α-tocopherol [1]
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.^[4][5] The films are collected and dried into yellowish sheets known as tofu skin.^[6][7] 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.