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Bean-curd skin

Bean-curd skin is a thin sheet formed from heated soy milk and used in rolls, stir-fries, soups, and braises.

Bean-curd skin — illustrative ingredient image

About Bean-curd skin

Bean-curd skin is a thin sheet made by collecting the film that forms on the surface of heated soy milk, then using it fresh or drying it. It is used to wrap filled rolls, enclose other ingredients, and add structure to stir-fries, soups, braises, and hot-pot dishes. The identity here is the soy-milk film, not pressed tofu.

Its flavour is mild and soy-like, while texture depends strongly on form. Fresh sheets are smooth, flexible, and tender; dried sheets are brittle or leathery until soaked. Rehydrated sheets become pliable and absorb surrounding flavours, while thicker or fried products may remain chewier after cooking.

Bean-curd skin may be pale cream, yellow, or tan. It is sold as fresh sheets, dried flat sheets, knots, sticks, or other folded forms. Soaking softens dried pieces, frying changes them toward a firmer or crisp texture, and cooking in liquid makes them more tender while preserving some chew.

Ingredient type
derived ingredient

Forms & related ingredients

  • Watercontains · Bean-curd skin → Water
  • Soybeancontains · Bean-curd skin → Soybean

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ON A MENU OR LABEL

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Where bean-curd skin appears

1 linked foods

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Snacks

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for bean-curd skin

Names and romanised forms to recognise on menus and labels.

English

Bean-curd skin

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Bean-curd skin nutrition & diet

Bean-curd skin nutritional value

Soybeans, "Yuba" (film formed on surface of warmed soy milk), fresh — MEXT 04059

Per 100 g of the edible portion in the explicitly named reference form.

Calories
218kcal
Protein
21.8g
Carbs
4.1g
Fat
13.7g

Per 100 g edible portion. Values use MEXT 2023 with March 2026 corrections; the English food name is matched by food code from the official English edition. Carbohydrate is total carbohydrate by difference. Values in parentheses in the source are estimates reported by MEXT. This reference does not cover other preparations or brands.

Portions & preparation

Assess bean-curd skin by its dry, fresh, or rehydrated form and by the portion actually eaten. Preparation in rolls, soups, frying, or braising can add oil, sauce, salt, or other ingredients that should be recorded separately.

Compare the right form: Match references to soy-based bean-curd skin as a dry sheet, fresh sheet, or rehydrated product; brand formulation and preparation require separate checking.

Diet considerations

Bean-curd skin is derived from soy, a plant legume. Compatibility depends on the product and recipe: animal fillings, broth, dairy, coatings, frying fats, and cereal-based sauces can change the classification. A serving’s carbohydrate pattern varies with rehydration, fillings, and accompanying ingredients.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: MEXT Standard Tables of Food Composition in Japan, 2023 supplement, corrected March 2026 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .