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-   -   Yuba "Noodles" (http://www.lowcarbfriends.com/bbs/showthread.php?t=784319)

Sissiesue 09-29-2012 04:19 PM

Yuba "Noodles"
A few weeks ago, I purchased some fresh Yuba sheets from a local Asian market. I was stumped as to what to do with them since I didn't have the time or energy to braise it. Today, inspiration struck: I used them to make low-carb noodles, and I added them to a bag of pre-seasoned eggplant and zucchini from Trader Joe's. It was really tasty! :up:

If you can get your hands on fresh Yuba (and if you eat soy products), you might want to experiment with it. These sheets offer lots of possibilities -- you could wrap things in them (like a burrito), for instance. I think I'm going to try that next.

Yuba is also called "Bean Curd Sheets", and it's usually kept next to the tofu in the refrigerator case.

Nigel 10-02-2012 10:43 AM

Thank you for posting this. I have looked for them around here, but no luck.

I did see some on an asian site, but I didn't check for shipping rates.

I'll keep looking. I like soy.

jem51 10-31-2012 08:19 AM

I always loved yuba and ordered it in my fav macrobiotic restaurant in NY....it was made fresh.

Maybe I'll try the packaged someday if I see it.

BrusselsSprouts 11-25-2012 05:50 AM

Nigel, it's easy to make yuba yourself: just lightly boil some plain soymilk. Yuba will form on a skin on top, and a thick layer of yuba on the bottom too. With a knife 'cut' around the rim of the saucepan, then remove the top yuba (with chopsticks). There's probably a YouTube video on how to do it. Lay out on a plate. Keep boiling the soymilk down for each successive layer of yuba to form. Easy! The yuba on the bottom I just remove and use like scrambled eggs. HTH.

Nigel 11-25-2012 07:00 PM

THanks for that info. Would I be able to use powdered soymilk or should I buy the refrigerated kind? If so, what brand do you use?

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