Yuba Noodle Salad
Tofu skin cut into noodles. I may just use angel hair pasta. According to Chef John, this is enough for 2 large portions
Tofu skin cut into noodles. I may just use angel hair pasta. According to Chef John, this is enough for 2 large portions
- 1/2 cup vegetable oil
- dressing
- 5 oz package yuba tofu skins sliced into noodles
- handful of carrot shavings
- handful of thinly sliced cabbage
- 1/2 cup freshly torn cilantro leaves
- 1/4 sliced green onions
- black sesame seeds
- 2 tbsp smooth peanut butter
- 1 tbsp honey
- 1 tbsp fresh finely grated ginger
- 1 tsp sambal chili sauce (or any hot ground chili sauce)
- 1/3 cup warm rice wine vinegar
- 1 tsp soy sauce
- 1/2 tsp toasted sesame oil
- Carbohydrate 33.6289661193253 g
- Cholesterol 0 mg
- Fat 141.91176182627 g
- Fiber 2.11893750604685 g
- Protein 5.35549333643943 g
- Saturated Fat 15.6135866844324 g
- Serving Size 1 1 Recipe (510g)
- Sodium 2954.4101077588 mg
- Sugar 31.5100286132785 g
- Trans Fat 9.62562445788801 g
- Calories 1393 calories
Step-by-step
- The dressing makes about 1 cup, about enough for 2 large salads.
- http://foodwishes.blogspot.com/2014/06/yuba-noodle-salad-do-you-believe-in.html Ingredients : 1/2 cup vegetable oil, dressing, 5 oz package yuba tofu skins sliced into noodles, handful of carrot shavings, handful of thinly sliced cabbage, 1/2 cup freshly torn cilantro leaves, 1/4 sliced green onions, black sesame seeds, 2 tbsp smooth peanut butter, 1 tbsp honey, 1 tbsp fresh finely grated ginger, 1 tsp sambal chili sauce (or any hot ground chili sauce), 1/3 cup warm rice wine vinegar, 1 tsp soy sauce, 1/2 tsp toasted sesame oil
Is the dressing supposed to split before hitting the noodles? Halfway through whisking warm rice wine vinegar into peanut butter, separation often panics home cooks. Whisking warm vinegar into peanut butter requires deliberate friction to force fat and acid into a stable suspension. Using room temperature ingredients prevents the peanut oil from seizing prematurely.
Visual cues dictate when yuba skins are properly prepped for noodle dishes. Slicing packaged sheets into thin ribbons requires a sharp chef knife to prevent tearing the delicate layers. Check the pliability of the skins before cutting; stiff sheets need a brief warm water soak to achieve a noodle-like drape.
Balancing the dressing relies on the precise interaction between honey, ginger, and sambal. Grating fresh ginger on a microplane releases maximum juice without fibrous strings contaminating the emulsion. Tossing the sliced vegetables and herbs immediately before serving keeps the cabbage and carrot shavings crisp rather than waterlogged.
Resting the assembled salad for ten minutes allows the yuba strands to absorb the savory liquids without disintegrating. Black sesame seeds added at the final plating stage provide a necessary textural contrast against the soft bean curd sheets.
