Yuba 'Pappardelle'
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:Serves 4 as an appetizer
- Salt
- 3sheets yuba, cut into strips about 1¼ inches wide
- ⅓cup milk
- 3tablespoons fruity olive oil
- Freshly ground black pepper
Preparation
- Step 1
Bring a large saucepan of lightly salted water to a boil. Add the yuba and cook for 1 minute. Turn off the heat and allow to rest for 2 minutes.
- Step 2
Drain the yuba and return to the pot. Add the milk and olive oil and season to taste with salt and pepper. Divide among four plates and serve.
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Eliza Shefler
what exactly is yuba, and whee can you buy it?
Shava Nerad
You know how a skin forms on scalded milk? Well, at root yuba is the same but for soymilk. It will form on any warm soymilk, ideally freshly made. I don't know if it will work with reheated commercial soymilk, but if so I'd use plain soybean-and-water soymilk with no additives, or I expect the carrageenan will make it come out mushy. You can buy yuba frozen or dried. I'd try Chinatown, a health food store, or a provider like Weee! who can ship the dried, at least, to you if it's not local.
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