If you were looking for a crash course in tofu and yuba making, particularly how these are made commercially, you have come to the right place. This is a tour of the Hodo Soy Beanery in Oakland, California, where America’s finest tofu and yuba are made.
The video has a bonus feature – commentary by the founder of Hodo Soy – Minh Tsai. He tells us some of the secrets of tofu and yuba. For example, we learn from this video that fresh tofu is the best tofu. Unfortunately, in many markets, consumers have to buy tofu that has been sitting on shelves for several days, sometimes weeks.
Minh Tsai introduces us to yuba and tells us how versatile yuba is. Yuba can be used as a wrap for sushi; it can be fried or used as noodles. Yuba can also be turned into a dessert. We also learn of nama yuba (fresh undried yuba) and how it can be used in the recipes where ricotta cheese is needed.
Yuba is indeed precious because it is labor intensive to make and it requires highly skilled labor. You may like to watch another video on yuba making here: Yuba Making At Hiei Yuba, Japan.
If you are interested in a more technical video on tofu making, please see this one: https://www.youtube.com/watch?v=Wdd1mzHn12E. This video is also from Hodo Soy.