Thai Style Yuba and Grilled Tofu Skewers
With crunchy, chewy yuba skin and soft and savory tofu, these grilled Thai-style tofu skewers pack a punch of rich, smoky and umami flavor. Perfect for summer grilling- or if you’re strange like me a little winter grilling- these savory skewers bring texture and flavor with a coconut-based marinade. Serve with lime and fresh cilantro for a stunning plant-based centerpiece!
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All About Tofu Skin (Yuba)
Yuba, also known as tofu skin or bean curd sheets, is a traditional soy-based food that is a by-product from the tofu making process. It is made by gently heating fresh soy milk and lifting off the delicate film that forms on the surface as it cools. That film is dried, folded, or rolled into sheets, sticks, or knots, resulting in an ingredient that’s high in plant-based protein and healthy fats, along with iron and calcium. Yuba has been eaten for centuries in Chinese, Japanese, and other East and Southeast Asian cuisines, where it’s valued for its ability to absorb flavor and for its uniquely layered, slightly chewy texture. Dried yuba is especially popular because it’s shelf-stable, lightweight, and easy to store, making it a convenient pantry protein. It’s widely available at Asian grocery stores and online, where it can also be found frozen. You may even be able to find fresh yuba available places where tofu is made on site. Dried yuba needs to be rehydrated before use, and soaking it in warm water or a flavorful marinade allows it to soften and become pliable while seasoning it from the inside out. In this recipe, the yuba rehydrates directly in the coconut–lemongrass marinade, soaking up savory, umami-rich flavors before being wrapped around tofu and grilled, where it crisps and browns at the edges while staying tender and chewy, adding structure and depth to the finished skewers.
Looking for Tofu and Yuba Recipes? Try one of these!
- Turmeric Ginger Yuba Noodles Soup
- Crispy Orange Chicken (Video)
- Soy-Glazed Quick and Crispy Tofu
- Garlic Mustard and Tofu Patties
- Creamy Edamame and Shishito Salad Stuffed Vegan Inari
- High-Protein Vegan French Onion Dip
- Crispy Vegan Nuggets Made from Tofu
- Crispy and Light Potato Crusted Tofu
- Crispy Coconut Crusted Tofu with Pineapple Dipping Sauce
- Roasted Black Bean Tofu
- Roasted Red Pepper Vegan Miso Mayo
- Trying Vintage Tofu Recipes and Updating Vintage Tofu Recipes
Grilled Tofu Skewers Tips and Tricks
- Yuba, also known as tofu skin, is easiest to find at an Asian grocery store although some mainstream groceries may have it as well. If you are unable to find any locally, you can either double the tofu or buy some online.
- This recipe rewards patience—the longer the tofu and yuba marinate, the deeper the flavor. You can prep everything up to three days in advance and keep it covered in the fridge. If you’re short on time, even a two-hour soak will still give you great results, as long as your yuba is able to rehydrate and soak up all those flavors.
- We use some vegan oyster sauce in this marinade- it’s a thick, umami sauce made from shiitake mushrooms that is meant to mimic oyster sauce. I’ve noticed it becoming a little more common to find, and you can of course always purchase online. If you are unable to find any, a little hoisin can be an alternative although it will be a little sweeter.
- While we stuck to yuba and tofu for these skewers, you can fill them out a little more by adding vegetables- peppers, onions, and mushrooms are all great choices.
- Serve these skewers hot off the grill with plenty of fresh cilantro and lime wedges. They pair beautifully with jasmine rice, coconut rice, or rice noodles, and a crisp cucumber salad or grilled vegetables on the side.
- Keep a good eye on your tofu skewers- as you can see in a few of my pictures, the yuba can burn quickly if not watched well.
Thai Style Yuba and Grilled Tofu Skewers
Ingredients
- 13 oz can coconut cream
- 1 tbsp. coconut sugar (or brown sugar)
- 1/4 cup vegan oyster sauce
- 1/4 cup soy sauce
- 1 lime, juiced
- 1 sheet nori, ripped into pieces
- Large handful of cilantro, roughly chopped, plus more for garnish
- 4 cloves garlic, roughly chopped
- 1 jalapeno, roughly chopped
- 3 stalks of lemon grass, bashed and chopped
- 1 tsp. salt
- 1/2 tsp. ground white pepper
- 4 oz. dried yuba (or about 6 oz. frozen yuba)
- 16 oz. extra firm tofu
Instructions
- To prepare the marinade, add the coconut cream, coconut sugar, soy sauce, oyster sauce, and lime juice to a container and mix. Rip your nori into small pieces, chop your cilantro, garlic, and jalapeno roughly and add to the container. Remove the outer leaves of the lemongrass, and use a heavy rolling pin to bash the white interior. Roughly chop and add to the marinade. Season with salt and pepper, and mix.
- Break the yuba into pieces that can fit in your container, and add to the marinade, making sure it's fully submerged in liquid. Press the tofu to remove excess liquid, before chopping into bite-sized squares and adding to the marinade.
- Let the tofu and yuba soak for at least a couple hours, so the yuba is rehydrated, but you can let it sit for up to a few days in the fridge.
- Light your charcoal grill and allow it to heat up. Before adding the tofu brush with a little oil to prevent sticking.
- Remove the tofu and yuba from the marinade. Cut the yuba into long strips. Add the tofu and yuba to metal skewers, wrapping the yuba around the tofu and adding it in layers. Add the skewers in a single layer to your grill, and cook for about 2-3 minutes or until browned. Flip and baste the cooked side with the marinade. After another 2-3 minutes remove from the grill and serve with more fresh cilantro and lime wedges.
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