Yuba Stir-Fry with Peppers, Sprouts, and Mushrooms

I love all soy products, but yuba is my recent favorite! The delicate skin that forms on soymilk has a special texture and tastes wonderful. Fortunately for us, Chinatown’s own Hodo Soy, whose tofu and ganmodoki are delicious,  also sell fresh yuba. Try it – it’s terrific!

In this recipe, the yuba is cut into narrow strips, like delicate noodles. Take the time to fluff it up – it takes just a few moments and is really worth it.

1/2 package yuba
1 red bell pepper, sliced
2 cups sprouts (I use mung bean sprouts)
6 large white or crimini mushrooms, sliced
2 garlic cloves
1-inch chunk ginger
1 tbsp nutritional yeast
1 tbsp soy sauce or liquid aminos
1 tsp hot sauce–sriracha or other variety

Open yuba package and cut half (return the rest to the fridge for a future meal.) With kitchen shears or a sharp knife, slice the yuba into 1/4-inch-thick strips. Then, with gentle finger motions, fluff out each strip to break it into a thin ribbon.

Slice or mince the garlic and ginger. Place them in a hot wok and add some water, yeast, soy sauce, and sriracha. Cook together for 2-3 moments. Then, add pepper, mushrooms, yuba, and sprouts. Stir-fry for about 3-4 more minutes or until ready. Enjoy!