This yuba noodles recipe is delicious and so easy to prepare. I tossed the noodles with a creamy dairy-free sun-dried tomato sauce, but you can serve them with any other sauce you like. Give this recipe a try if you’re looking for plant-based dinner or lunch ideas, like this vegan gluten-free lasagna, which is another one of my favorites.
Ingredients and Substitutions
Yuba (also called tofu skin or bean curd sheets) consists of thin sheets made from soy milk. It’s often available at Asian grocery stores, or you can order it online if you have trouble finding it locally. Yuba has a neutral flavor and makes a great pasta replacement when cut into strips to resemble noodles.
Silken tofu gives the sauce its creamy texture without the need for dairy. You can substitute soft tofu, which is very similar.
Sun-dried tomatoes add a big boost of umami flavor to the sauce. You can substitute tomato sauce if you prefer, in which case you might need to add an extra pinch or two of salt. You can season it to taste in that case. Or you can omit the sun-dried tomatoes altogether if you prefer a plainer creamy sauce.
How to Make Yuba Noodles
Rehydrate the yuba sheets according to the instructions on the package (or soak in boiling water until flexible). While the yuba is rehydrating, prepare the sauce by adding the silken tofu, cold water, nutritional yeast, sun-dried tomatoes, salt, pepper, and garlic to a blender. Blend until smooth and creamy.
When the yuba has finished rehydrating, drain and discard the soaking liquid. Transfer the yuba, one sheet at a time, to a large cutting board. Lay the yuba sheet flat, then roll it up tightly lengthwise into a log.
Slice widthwise into approximately 1/3-inch strips to form noodles. Repeat with the rest of the yuba sheets.
Transfer the noodles to a large pan on the stove set to medium heat. Add the sauce to the pan and toss with the noodles until evenly coated. Cook until heated through.
Garnish with finely chopped fresh herbs such as basil, parsley, or chives before serving, if desired.
Yuba Noodles Recipe (Tofu Skin)
Equipment
- Blender
Ingredients
- 5.3 oz/150 g yuba sheets (also called tofu skin or bean curd sheets)
- 12 oz/340 g silken tofu (or substitute soft tofu)
- 1/3 cup nutritional yeast
- 1/4 cup cold water
- 1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
- 3/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- 1/2 of 1 small garlic clove
- Optional garnish: finely chopped fresh herbs such as basil, parsley, or chives.
Instructions
- Rehydrate 5.3 oz/150 g yuba sheets according to the instructions on the package (or soak in boiling water until flexible).
- While the yuba is rehydrating, prepare the sauce by adding 12 oz/340 g silken tofu, 1/3 cup nutritional yeast, 1/4 cup cold water, 1/4 cup chopped sun-dried tomatoes, 3/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 of 1 small garlic clove to a blender.
- Blend until smooth and creamy.
- When the yuba has finished rehydrating, drain and discard the soaking liquid.
- Transfer the yuba, one sheet at a time, to a large cutting board.
- Lay the yuba sheet flat, then roll it up tightly lengthwise into a log.
- Slice widthwise into approximately 1/3-inch strips to form noodles. Repeat with the rest of the yuba sheets.
- Transfer the noodles to a large pan on the stove set to medium heat.
- Add the sauce to the pan and toss with the noodles until evenly coated. Cook until heated through.
- Garnish with finely chopped fresh herbs such as basil, parsley, or chives before serving, if desired.
Notes
-
Store in an airtight container in the fridge for up to 3 days.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
