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Old 09-29-2012, 04:19 PM   #1
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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!

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.
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Old 10-02-2012, 10:43 AM   #2
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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.
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Old 10-31-2012, 08:19 AM   #3
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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.
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Old 11-25-2012, 05:50 AM   #4
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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.
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Old 11-25-2012, 07:00 PM   #5
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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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