Yuba Noodles Recipe (Tofu Skin)
This simple yuba noodles recipe (aka tofu skin) is creamy and flavorful. Yuba is a delicious alternative to regular pasta.
Servings: 3
Calories: 270.5kcal
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
Calories: 270.5kcal | Carbohydrates: 40.2g | Protein: 18.9g | Fat: 4.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.4g | Sodium: 612.5mg | Potassium: 448.6mg | Fiber: 4.9g | Sugar: 6g | Vitamin A: 118.4IU | Vitamin C: 18.2mg | Calcium: 131.8mg | Iron: 4.1mg