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Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off the top of the pot of boiling soymilk, much like the skin that forms on a pot of simmering cow’s milk. It can be made at home, but I’ve never tried. I buy mine from Northwest Tofu. You can also find it in dried form at a good Asian grocery, in which case it can be rehydrated and should work fine in this recipe (but I haven’t tried it).
For the dipping sauce:
1/4 cup soy sauce
1 tablespoon black vinegar or rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon sugar
For the rolls:
8 ounces extra-firm tofu
Big handful finely julienned carrot
3 scallions, white and light green parts only, thinly sliced
1/2 teaspoon grated fresh ginger
1 clove minced garlic
1/4 teaspoon Kosher salt
1 tablespoon kochujang mixed with 1 tablespoon soy sauce
8 pieces fresh yuba (tofu skin), approximately 5 x 7 inches
1/4 cup vegetable oil
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