Cooking from Vegan MoFo: Yuba

I have been eating the dried, gross smelling dried yuba for a few years. For some reason it never occurred to me that I could make my own fresh yuba even though I knew the theoretical process. After trying some fresh homemade yuba I do not recommend the dried product because it has an overly processed taste. I will be definitely trying refrigerated fresh yuba skins in order to upgrade my yuba consumption. The process of making homemade yuba is not difficult per se it's just a bit finicky. I was technically unable to pick a full sheet of yuba off the soymilk, but the odd pieces I manged to eat were smooth, sweet, and fresh in a way that the dried yuba could never be. This was the first time I was successfully able to make soymilk at home. Making yuba is a little to finicky to be a daily (or weekly) occurrence but the soymilk technique is super easy so I will be making that again!

Inspiration post: messyvegetarian
 

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