YUN BA RECIPES

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FRESH HOMEMADE YUBA (TOFU SKIN) RECIPE - FOOD.COM



Fresh Homemade Yuba (Tofu Skin) Recipe - Food.com image

If you ever had homemade fresh yuba in Japan you know what a delicacy this is. Well, you can make this yourself! You can make yuba either by soaking soy beans or buying soy milk. I don’t buy soy milk and instead purchase soy beans online from a farmer in Midwest. Plan on spending some time making yuba. You can skip 1-4 in directions if you are using store bought soy milk for making yuba (don't use sweetened soy milk). Serving size is a guess depending on it's purpose.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups whole dried soybeans
7 1/2 cups water
2 cups hot water
2 cups hot water

Steps:

  • Wash soy beans and soak in plenty of water for at least 8 hours or overnight.
  • Boil 7 1/2 C water in a large non-stick pot. Let the water come to a boil then turn down heat to simmer.
  • Divide drained beans in 2 equal portions. Using a blender, blend one portion of beans with 2 C hot water until very smooth and pour this into the non-stick pot containing 7 1/2 C boiling water. Repeat with remaining beans and 2 C hot water.
  • Place a colander over a large bowl (I usually have two bowls ready for this to pour the extra soy milk if the first one gets too full). Colander should be lined with cheese cloth (may have to double line if thin) or preferably cotton straining bag.
  • Carefully ladle the hot mixture into the cheesecloth. Be careful, it's very hot. Wear rubber gloves. Once all the mixture is ladled in, twist cheese cloth closed and with a canning jar extract soy milk by pressing down. Make sure the cheese cloth is always closed to prevent grated soy beans or okara from falling into soy milk. Pick up the twisted cheese cloth and continue to knead it to extract the milk. Now you have soy milk in the bowl and okara left in the cheese cloth. Use okara for other uses.
  • Pour the soy milk into a wide non-stick pot and heat the soy milk to 175°F or 79.5 C slowly. Once you reach the temperature, it takes about 7 minutes for yuba to form. Don’t rush it.
  • Trim film away from the pot using a small knife and with your fingertips lift up one edge of yuba and insert a long chopstick underneath to lift up. Drain over the pot for a few seconds. Repeat until soy milk is all used up. What’s left in the pot is red film known as amayuba. Scrape this off too with spatula.
  • Roll each yuba into rolls.
  • Variation: Half formed yuba takes 4 to 5 minutes steaming before the yuba has had the chance to attach to the sides of pot instead of 7 minutes steaming . Using your fingertips or chopstick lift the yuba (very delicate) and serve immediately.

Nutrition Facts : Calories 55.8, FatContent 2.9, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 7.1, CarbohydrateContent 3.2, FiberContent 1.9, SugarContent 1, ProteinContent 5.4

YUBA NOODLE SALAD | ALLRECIPES



Yuba Noodle Salad | Allrecipes image

So many things are touted as 'miracle foods' these days, but invariably you find out the claims were false and the benefits exaggerated. I sure hope that doesn't turn out to be the case with these grain-free, gluten-free, dairy-free, low-carb, low-cal, and quite delicious yuba noodles. So what's the catch? It's tofu.

Provided by Chef John

Categories     Main Dishes    Pasta

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 servings

Number Of Ingredients 14

½ cup vegetable oil
? cup warm rice wine vinegar
2 tablespoons peanut butter
1 tablespoon honey
1 tablespoon finely grated fresh ginger
1 teaspoon hot chili sauce (such as sambal)
1 teaspoon soy sauce
½ teaspoon toasted sesame oil
1 (5 ounce) package yuba (tofu skins), cut into 1-inch wide strips
½ cup chopped fresh cilantro
¼ cup shaved carrot strips, or to taste
¼ cup thinly sliced cabbage, or to taste
¼ cup sliced green onions
½ teaspoon black sesame seeds, or to taste

Steps:

  • Whisk vegetable oil, vinegar, peanut butter, honey, ginger, chili sauce, soy sauce, and sesame oil together in a bowl until dressing is smooth and creamy.
  • Toss yuba strips, cilantro, carrots, cabbage, and green onions together in a bowl. Pour about 1/2 of the dressing over the salad and stir to coat. Stir remaining dressing into salad until salad is dressed to your liking; top with black sesame seeds.

Nutrition Facts : Calories 775.1 calories, CarbohydrateContent 22.4 g, FatContent 67.8 g, FiberContent 6 g, ProteinContent 22.8 g, SaturatedFatContent 10.7 g, SodiumContent 384.1 mg, SugarContent 11.8 g

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