Yuba, or tofu skin, is made from soy beans! Click HERE for more information at Wikipedia. We enjoyed our first Yuba at Hon's Chinese restaurant in Richmond, B.C. a few years ago. It is very tasty and simple to make (although time consuming). For all you NETFLIX subscribers, you can borrow the DVD, Discover China: A Tale of Tofu, to see Yuba made fresh along with an entire history of Chinese ingenuity when it comes to the tiny soy bean.
For our first Yuba we made fresh soy milk in our fantastic SOYQUICK soy milk maker. We then simmered the milk in a shallow pan. About every 15 minutes a "skin" would form on the surface of the liquid that could be removed by pinching it, lifting it and sliding a long stainless steel skewer underneath. Once drained for a few minutes the skin was laid out on parchment paper. We layered these skins, mostly twice, sometimes three times, then rolled them into two and three layer tubes that could be sliced.
Typically the Yuba would be deep-fried but we were without a good tool for frying so opted to eat them stir-fried with vegetables and rice. Fortunately, our steamed rice, veggies and fresh Yuba were finished precisely as the lights went out for two days! Yuba by candlelight is very good too.
Here's a short video of Jamie making us our first tofu skin:
Here's a short video of Jamie making us our first tofu skin:
2 comments:
Yuba sounds good! Is it chewy?
Using a chops sticks is good for this too - looks good!
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