VeganMoFo: BBQ Yuba Ribs

VeganMoFo: BBQ Yuba Ribs

Continuing on with more comfort food, I made BBQ yuba ribs. I don’t even remember where or when I first saw the original recipe. I just love that it’s made from yuba, also known as bean curd sheets. Served with potato salad and sautéed swiss chard, it really hits that down-home spot.

BBQ Yuba Ribs
Makes 4-5 servings
Adapted from the Un-Ribs recipe in Kathy Cooks by Kathy Hoshijo

1 6-ounce package dried bean curd sticks
1/2 cup water
1/4 cup nutritional yeast flakes
1/4 cup smooth peanut butter
2 tablespoon white miso
2 teaspoon smoked paprika
1 cup bbq sauce

Soak the bean curd sticks in water for a few hours until soft. Drain and squeeze out any water. Cut into 4-6″ lengths, if there’s any hard pieces (usually where it folds) cut those off.

Preheat oven to 350 degrees. Line a baking sheet with a lightly-oiled piece of tin foil. In a large bowl, mix the rest of the ingredients except the bbq sauce into a smooth thin paste. Coat the bean curd sticks in the paste and place on the baking sheet in a single layer.

Bake for 25 minutes or until the bottoms are crisp and browned. Remove from the oven and mix with the bbq sauce. Place back onto the baking sheet in a single layer and bake an additional 10-15 minutes.

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22 Comments so far

  1. Andrea on October 20th, 2009

    I love yuba in any form. It’s so chewy and delicious. I’ve got to get some so I can make this.

  2. Faith on October 20th, 2009

    Wow…that entire plate looks so delish! I totally wish I was eating at your place right now, LOL!

    Faith

  3. jeni treehugger on October 21st, 2009

    Felicity over at Thrifty Living made these a while back and prompted me to make them.
    They were gooood but I could only get sheets of yuba and they didn’t work out as good as Felicity’s or as good as yours. If I ever get hold of yuba sticks then this is what I’m making.
    :)

  4. Vegan Dad on October 21st, 2009

    Must . . . find. . yuba.

  5. Melissa on October 21st, 2009

    How darn fascinatinating!!! I bought bean curd sheets recently and wasn´t quite sure, what to do with them. Thanx a lot!

  6. Carrie on October 21st, 2009

    Those look so good!! I can’t find yuba around here. :(

  7. chow on October 21st, 2009

    Andrea – Me too. It’s so good in so many different things.

    Faith – Thanks!

    jeni treehugger – I saw that post, they looked good. Yup, doesn’t seem like yuba sheets would be the same.

    Vegan Dad – Hopefully you’ll find some soon.

    Melissa – If they’re sheets, they might not work as well in the recipe as the sticks.

    Carrie – Thanks! Bummer you can’t find any. :-(

  8. jessy on October 22nd, 2009

    i’ve never heard of yuba, but now i’ve gotta get me some. oh my goodness – your ribs look so darn delicious. that’s one plate of awesome, indeed! mmmmmmmmmmm!

  9. KiKi on October 24th, 2009

    Wa-hey!!! I have these sticks in my pantry and was not too sure about how to use them in many different ways (well, other than soups and stews), so this is just wonderful!

    Thank you for sharing!

  10. Mark on October 24th, 2009

    Can I second VeganDad on this one?! I think we actually had yuba on a trip to Toronto recently, though it was at a Chinese restaurant. On its own, it was merely okay–but this looks fantastic! Did you get the yuba at an Asian grocery?

  11. Philippa O on October 25th, 2009

    oh wow!, i have a packet of yuba in my pantry that’s been sitting there for ages with the intention of being turned into mock ham, but i never thought to try something like this with it!

  12. chow on October 26th, 2009

    jessy – Thanks!

    KiKi – It’s a great use for the sticks, something new and different. Although I do like them in soups and stews too.

    Mark – Thank you! Yes, I got the dried yuba sticks from my local Asian supermarket.

    Philippa O – If you have the yuba sticks, give it a try. :-)

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  14. veggie wedgie on November 8th, 2009

    Or maybe I will make this! Seems more simple! Im drooling :)

  15. Meg Eagle on January 5th, 2010

    These are awesome, thanks for the recipe!
    My hubby loves BBQ, thankfully he doesn’t believe in eating animals either, so I’m glad I found this. Yum!

  16. Meg Eagle on January 15th, 2010

    I wanted to add that I also recently made them “Buffalo Style”, delicious!!

  17. Liz on March 6th, 2010

    I doubt you’ll see this before I make it later today, but I’m just wondering – is the water listed what you use to soak the yuba, or does the paste have water? I’ve already soaked the yuba but now I don’t know whether to put water in the paste. I’ll try it without and see how the texture is.

  18. chow on March 6th, 2010

    Liz – The water is for the paste. If you already made it, you would have noticed that the paste is really thick if you didn’t add the water. Hope it came out ok. :-)

  19. EL Abogado on April 14th, 2011

    I try to make YUBA RIGHT AFTER I POST, this is for the 1st. time I do it, I hope I shall enjoy it made by myself for I ate made by others and I did not like very much also it had some kind of smell, but now is the challenge for me for the milk is waiting for me to process it, catch up with you later guys.

  20. […] This stuff is incredibly common in Asian cuisine, but is just starting to make its way into the kitchens of the good ol’ US of A. I read about it first here. […]

  21. […] that is removed as it’s boiling. This delicacy is especially meaty, and can be used to make faux ribs! One favorite way of preparing really toothsome tofu is to press it (description HERE), marinate […]

  22. john on February 18th, 2014

    google soy curls, non GMO Yuba!

    -j

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