Monday, May 16, 2011
Meatless Monday - Fresh Yuba
Have you ever had Yuba? Yuba is the “skin” that forms on the top of heated soy milk. It is labor-intensive to make and is a real treat to eat. Up until now, I have only had the dried variety that I found in specialty markets in China Town. Soaked in a flavored mixture that includes liquid smoke, then fried, it can taste remarkable like bacon.
To my delight, my local market (at Harvest - for the local readers) started carrying Hoda Soy Beanery Fresh Yuba. The fresh yuba has a delightful texture and creaminess. These thin sheets can be cut to form noodles, used as a wrap, or cubed and added to a wide variety of dishes. It is chewing like a fried egg, and bland like tofu, so it is extremely versatile.
Today, for lunch, I cubed it and fried it in a mixture of vegetable oil, sesame oil, and chili oil. Adding minced ginger, garlic, and salt for flavor. Oh my gosh, was it ever delicious!