Yuba? You betcha!
Yuba is made from the skin that forms on top when soymilk is heated. It’s also known as bean curd skin or tofu skin. It’s usually sold dried or frozen at the Asian grocery store. I’m fortunate enough to be able to get fresh yuba at the local farmer’s market. Fresh yuba. Fresh tofu. Handmade and totally organic. Yes, I’m very spoiled here in the Bay Area.
I made the yuba rolls using the recipe for Homemade Vegetarian Noodle Prawn from The Modern Vegetarian with a few minor changes. As I didn’t have the white radish called for in the recipe, I substituted cooked bamboo shoots instead. And the shape of mine are more like spring rolls (I didn’t do the twist on the end for a tail), then baked in a 350 degree oven for ten minutes on each side or until golden with a lacquered look.
And voilà! You got yourself delicious yuba rolls, way healthier and tastier than the pan-fried version wheeling around on those dim sum carts in Chinese restaurants. They’re also surprisingly easy to make as well. It’s a great, high protein, low carb starter for any Asian meal.