Wow this sounds wonderful! I make my own soymilk, it is very easy really, I use a Soybella and a metal rimmed fine mesh strainer. Now I want to cook some Yuba! Thinking maybe in a wide shallow saucepan. Sounds wonderful thank you so much this sounds like a whole book! New food. Who knew?
I mean definitely not new, the Buddhist monks knew what was up 100's of years ago! But it certainly felt exciting and brand new to me, too, when I learned about it! Let me know if you end up making it, it's a meditative, enjoyable process for sure. And yes, one day I'll invest in a soybella, I'm just so bad at doing things routinely, always off the next thing, haha! Thanks for reading!
I actually went to a brand new Asian supermarket nearby and got some bean curd film or whatever they called it. And some marinated tofu that looks a lot like beef. I a, gearing up to try your recipes I will send pics! It all sounds wonderful thank you for this lovely post.
I made bacon using nooch, the smokylicious type from gloriously vegan and some maple syrup and water. It was good! I think it might be better fried instead of baked.
Now I am doing a buffalo chicken Patty for sandwiches. Great post! Thank you!
It was delicious! I soaked strips and bits of the yuba in a chicken like broth with some poultry seasoning, and corn starch. Then I made little mounds of it and cooked it covered, in an air fryer. I brushed the partly cooked “patties” with chile crisp oil. Then I plain air fried them. In brioche buns with vegan ranch dressing and some arugula and tomatoes, it was crunchy and juicy at the same time. Really delicious! The thin edges of the yuba which stuck out and got like potato chips gave it a nice crunch and the chew was…. Like the taste, very reminiscent of a chicken bite. Like, super. Nuggets are next!
What a great idea. I just started making tofu skins at home —because I want to take them camping and kebab them over a fire— but this looks so tasty that I may do this first and just make another batch of tofu skin. What a brilliant and beautiful idea! Btw, the leftover okara is soooo fluffy (if you have a high-powered blender) when you make your own tofu skin and I’m experimenting with ways to use it in tempeh or something. Tempeh is absolutely delicious when you use crushed beans/grains like okara imo; I highly recommend it!
Amazing, thank you so much for sharing this Amanda!! I tried making okara tempeh once and it totally failed (in the end I think it was too wet and/or my spores were dead) but I want to try again one day. I hope you love this if you try it!
Yeah, I wasn’t sure if the okara would tempeh properly and it was weird to work with but it’s honestly the best textured tempeh I’ve ever had! You have to do the extra (annoying imo) step of spreading out the okara (or crushed / mushy grain or whatever) onto a pan and dehydrating or air drying. You need to dry it out more than you think and don’t crush it when assembling into whatever mold you use. I swear it’s worth it though! The mushroom grew so much better into the spaces, I thought, and the final texture of the whole thing was so solid. It has definitely inspired me to experiment more with spores!
And I can’t wait to make your recipe. Thanks for the inspiration!
This all sounds so good, Julia. I'm writing you from 10 minutes from the Hodo factory, and should really spend more time with their products! Thanks for alerting us to so many delicious options.
Ohhh i like the sound of this! Though admittedly at first i was a bit grossed out because i remember the skin that forms on dairy milk really made me...🤢 Didn't make the connection with chicken skin until i got to that part! i know so many non-vegans that are grossed out by chicken skin! Used to be my favourite bit 🥲 i wonder if you can get this at the big Chinese supermarkets we have here in the uk...
Haha, for sure, that skin can be gross if you're not in the market for it, but I assure you it's good if you are! I def also know non-vegans who are grossed out by chicken skin, I guess I'm thinking more about the zillions of recipes advertising chicken with shatteringly crisp skin that I see all the time. I bet you can find it at said supermarkets, the fully dried type at the very least!
Wow this sounds wonderful! I make my own soymilk, it is very easy really, I use a Soybella and a metal rimmed fine mesh strainer. Now I want to cook some Yuba! Thinking maybe in a wide shallow saucepan. Sounds wonderful thank you so much this sounds like a whole book! New food. Who knew?
I mean definitely not new, the Buddhist monks knew what was up 100's of years ago! But it certainly felt exciting and brand new to me, too, when I learned about it! Let me know if you end up making it, it's a meditative, enjoyable process for sure. And yes, one day I'll invest in a soybella, I'm just so bad at doing things routinely, always off the next thing, haha! Thanks for reading!
I actually went to a brand new Asian supermarket nearby and got some bean curd film or whatever they called it. And some marinated tofu that looks a lot like beef. I a, gearing up to try your recipes I will send pics! It all sounds wonderful thank you for this lovely post.
Amazing, I hope they work well for you! Happy cooking!
I made bacon using nooch, the smokylicious type from gloriously vegan and some maple syrup and water. It was good! I think it might be better fried instead of baked.
Now I am doing a buffalo chicken Patty for sandwiches. Great post! Thank you!
Awesome, so glad this sparked something for you!
It was delicious! I soaked strips and bits of the yuba in a chicken like broth with some poultry seasoning, and corn starch. Then I made little mounds of it and cooked it covered, in an air fryer. I brushed the partly cooked “patties” with chile crisp oil. Then I plain air fried them. In brioche buns with vegan ranch dressing and some arugula and tomatoes, it was crunchy and juicy at the same time. Really delicious! The thin edges of the yuba which stuck out and got like potato chips gave it a nice crunch and the chew was…. Like the taste, very reminiscent of a chicken bite. Like, super. Nuggets are next!
What a great idea. I just started making tofu skins at home —because I want to take them camping and kebab them over a fire— but this looks so tasty that I may do this first and just make another batch of tofu skin. What a brilliant and beautiful idea! Btw, the leftover okara is soooo fluffy (if you have a high-powered blender) when you make your own tofu skin and I’m experimenting with ways to use it in tempeh or something. Tempeh is absolutely delicious when you use crushed beans/grains like okara imo; I highly recommend it!
Amazing, thank you so much for sharing this Amanda!! I tried making okara tempeh once and it totally failed (in the end I think it was too wet and/or my spores were dead) but I want to try again one day. I hope you love this if you try it!
Yeah, I wasn’t sure if the okara would tempeh properly and it was weird to work with but it’s honestly the best textured tempeh I’ve ever had! You have to do the extra (annoying imo) step of spreading out the okara (or crushed / mushy grain or whatever) onto a pan and dehydrating or air drying. You need to dry it out more than you think and don’t crush it when assembling into whatever mold you use. I swear it’s worth it though! The mushroom grew so much better into the spaces, I thought, and the final texture of the whole thing was so solid. It has definitely inspired me to experiment more with spores!
And I can’t wait to make your recipe. Thanks for the inspiration!
Okay, I must try again one day!! I think I for sure didn't dry mine out enough. Thank you for the inspiration, too!
This all sounds so good, Julia. I'm writing you from 10 minutes from the Hodo factory, and should really spend more time with their products! Thanks for alerting us to so many delicious options.
Thanks so much, Melisa! Oh man, I'd love to have a peek inside the Hodo factory!! Thanks to you, too, for your glorious sweet yuba inspiration!
Ohhh i like the sound of this! Though admittedly at first i was a bit grossed out because i remember the skin that forms on dairy milk really made me...🤢 Didn't make the connection with chicken skin until i got to that part! i know so many non-vegans that are grossed out by chicken skin! Used to be my favourite bit 🥲 i wonder if you can get this at the big Chinese supermarkets we have here in the uk...
Haha, for sure, that skin can be gross if you're not in the market for it, but I assure you it's good if you are! I def also know non-vegans who are grossed out by chicken skin, I guess I'm thinking more about the zillions of recipes advertising chicken with shatteringly crisp skin that I see all the time. I bet you can find it at said supermarkets, the fully dried type at the very least!
Thanks for the shoutout! This recipe looks great. And it’s true: my own yuba deep-dive is stiiiill in the works…
I’m really looking forward to it!!