Yuba

[Guest guest]

Yuba is the dried skin made from making tofu. The skin that forms on tofu is

taken off and dried. It is then moistened, for about 24 hours, and then used

in recipes to wrap things.

 

I had the heck of a time trying to find it by that name in a chinese

supermarket in Manhattan's Chinatown many years ago. Finally I said " dried

bean curd skin " and the guy brought me right there.

 

I used it for a vegan recipe for fake bacon and it was just terrible. Also

tried it in a vegan recipe for bbq ribs and that was awful too. Never used

it again.

 

I have eaten it though in chinese vegetarian restaurants in chinatown and it

was very good. You have to get it really soft (like reconstituting dried

chiles) or it doesn't work well in the recipes.

 

Anyway, that is what it is.

 

 

RisaG

 

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Updated 10/05/01

[Guest guest]

It's fun to try new things. It's euphoric when the new thing rewards us back!

so --- this yuba. thanks for telling us about it. I've read about it but i've

not seen it. What I read was brief (2 pages in a cookbook) and sketchy.

" crumble the yuba " (crumble?) and use it to bread something and deep fry the

something.

 

 

Here was the page i marked for that topic.

http://members.tripod.com/~NiallOK/Kyoto-Yuba.html

 

And you tried it!!! great! Seems like it should have tasked better.

 

thanks, risa! for the review.

 

pat

 

At 10/13/2001, RisaG wrote:

>Yuba is the dried skin made from making tofu. The skin that forms on tofu is

>taken off and dried. It is then moistened, for about 24 hours, and then used

>in recipes to wrap things.

>

>I had the heck of a time trying to find it by that name in a chinese

>supermarket in Manhattan's Chinatown many years ago. Finally I said " dried

>bean curd skin " and the guy brought me right there.

>

>I used it for a vegan recipe for fake bacon and it was just terrible. Also

>tried it in a vegan recipe for bbq ribs and that was awful too. Never used

>it again.

>

>I have eaten it though in chinese vegetarian restaurants in chinatown and it

>was very good. You have to get it really soft (like reconstituting dried

>chiles) or it doesn't work well in the recipes.

>

>Anyway, that is what it is.

[Guest guest]

At 06:39 AM 10/12/2001 -0400, Kathleen wrote:

 

[excellent information deleted]

 

The recipe as posted contains the following:

 

Description:

" This is a traditional yuba (beancurd skin) recipe used by Chinese Buddhist

vegetarians.

 

******************

 

I should have included a more thorough explanation, but Kathleen has posted the

definitive one. Thanks!

 

Yuba is the Japanese word for this product, so if you ask for it in Chinese

stores, they probably won't know what you're talking about. Ask for " Bean curd

sheet " or " Bean curd skin " . The Book of Tofu gives the method for making this.

I tried it -- once. It can't be made with commercial soymilk (too thin unless

you reduce it) and each sheet requires ~7 minutes of heating (uncovered) to

produce an adequate 'skin' -- not a comfortable project for those of us living

in warm climates.

 

OTOH, the mock duck, an old favorite in the Chinese Buddhist community, is very

easy. I sometimes vary the recipe by dunking the steamed, cooled 'duck' pieces

in batter and frying them. Good served with hoisin or duck sauce.

 

As the recipe explains, the beancurd sheets need to be soaked 5 to 10 minutes in

warm water. One of my cooking mentors once said to add a pinch of baking soda

to the soaking water.

 

-N.