Glazed yuba again – this time with soba noodles

I already posted a recipe for glazed yuba on this blog, you can find it here. This time I made this one just for my boyfriend (except that I used half white flour and half whole-wheat flour for tempura batter, as he is not sensitive to gluten). For myself I made an oil-free and less-yin version ­čśÇ I just soaked the yuba strips overnight, making sure they are fully covered by water, cut them up into bite-size pieces and then I cooked them in 1 tbsp of shoyu, 1 tbsp of mirin, 1/2 tbsp of lemon juice, 1/2 tbsp of rice malt (instead of maple syrup) and a bit of water, so the yuba was almost submerged. I first cooked the yuba for a while with a lid on and then let the liquid slowly evaporate with a lid off. It was almost as tasty as my boyfriend┬┤s deep-fried version!

I served the yuba on soba noodles, with water-sauteed veggies (onion, leek, broccoli, carrot and cabbage).

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1 Comment

Filed under Bean dishes, Pasta and noodles, Recipes, Tofu and tempeh dishes

One response to “Glazed yuba again – this time with soba noodles

  1. Pingback: Bulghur pilaf with glazed yuba | Macrobiotic magic in the kitchen

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