Yuba "Noodles"

Sissiesue · 09-29-2012, 04:19 PM

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.

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?

09-29-2012, 04:19 PM	#1
Sissiesue Senior LCF Member Join Date: Aug 2010 Location: Left coast Posts: 629 Gallery: Sissiesue Stats: 173/129/129 Start Date: September 27, 2010	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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10-02-2012, 10:43 AM	#2
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	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.

10-31-2012, 08:19 AM	#3
jem51 Very Gabby LCF Member!!! Join Date: Jul 2005 Location: south central OR Posts: 3,635 Gallery: jem51 Stats: oh so happy at 120 WOE: Mine, all mine Start Date: controlled carb '97-98	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.

11-25-2012, 05:50 AM	#4
BrusselsSprouts Junior LCF Member Join Date: Nov 2012 Location: Brussels, BE Posts: 7 Gallery: BrusselsSprouts WOE: Vegetarian	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.

11-25-2012, 07:00 PM	#5
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	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?