Beancurd Skin

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

About Beancurd Skin

Beancurd skin is a thin film or sheet that forms on the surface of heated soy milk as proteins and fats concentrate. The sheet is lifted from the soy-milk surface and used whole, folded, dried, or bundled; it is distinct from pressed tofu. It is used for filled rolls, stir-fries, soups, braises, and other savoury preparations.

Fresh beancurd skin is supple and tender, with a mild soy flavour. Dried sheets are firmer and leathery until soaked. In cooked dishes, the sheets absorb sauces while retaining a layered or slightly chewy texture. Thickness, soaking, frying, and cooking time affect whether the finished product is tender, chewy, or firmer.

Fresh beancurd skin is generally pale and flexible, while dried products are stiffer and may be sold as flat sheets, folded pieces, sticks, or bundles. Soaking rehydrates dried sheets; frying produces a firmer, more resistant surface. The identity here is the sheet formed from heated soy milk, not pressed tofu.

Ingredient type: derived ingredient

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Where beancurd skin appears

1 linked foods

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Snacks

Ngo Hiang

Malaysia

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 beancurd skin

Names and romanised forms to recognise on menus and labels.

Language

English

beancurd skin

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

Beancurd Skin nutrition & diet

Beancurd 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 beancurd 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 beancurd skin as a dry sheet, fresh sheet, or rehydrated product; brand formulation and preparation require separate checking.

Diet considerations

Beancurd 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: 26 September 2026.