Dried Tofu Skin
Dried tofu skin (fu zhu or yuba) is a soy-based product made from the skin that forms on heated soy milk. It can be introduced from around 8 months. It is a staple protein source in Chinese vegetarian cooking and adds texture and nutrition to soups and stews.
How to serve
Soak in water until completely soft (about 30 minutes), then simmer in soup or broth until very tender. Cut into small pieces or blend into congee.
Cook until soft and cut into thin strips or small pieces. Add to soups, stews, or braised dishes.
Serve soft-cooked strips as finger food or add to stir-fries and noodle dishes.
Nutrition
High in plant-based protein and iron. Also provides calcium, isoflavones, and B vitamins. As a soy product, it offers a complete amino acid profile, making it a valuable protein source especially for plant-forward diets.
Good to know
Dried tofu skin is made from soy, which is a common allergen. Introduce carefully and watch for reactions. It must be soaked until soft and then cooked thoroughly before serving to babies. The dried form is hard and should never be given directly to babies.
Tip
Dried tofu skin absorbs the flavors of whatever it is cooked in, so simmering it in a flavorful broth makes it more appealing to babies. It pairs well with mushrooms and leafy greens in traditional Chinese soups.
