Yuba – Dried Soy Protein Chicken-Wing Style with Miso

Watch the video on Yuba Chicken Wings

It was exactly what I needed.

A wonderful, almost academic breakdown of different types of soy protein: what are soy curls, what is Yuba, the various forms, and what on earth can be made with them.

It’s the kind of post you need to keep bookmarked and open every time you want to make something delicious.

So take a few minutes and go read it (and save the post) – here is the link to the post. Enjoy

After reading the post, I hopped on my old scooter and drove to the Asian grocery store in the Neve Sha'anan neighborhood, returning with a wide variety of Yuba.

Look how beautiful this is:

Even though Yigal detailed the preparation process better than I could, I'll briefly explain that Yuba is a popular product in Asia, a byproduct of the tofu or soy milk making process.

Yuba is the skin that forms on top of boiling soy milk, which is then dried and rolled into various shapes.

For this recipe, I chose to use the "chicken wing" shaped Yuba (don't worry, there's no chicken in it).

In my opinion, it's the best fit for the sauce I chose for this recipe.

Feel free to choose any other sauce you like. Go with the flow.

Interested in nutritional values?

You have to see this—it's a real protein bomb.

Check this out:

In 100g of dry Yuba before cooking, there are 356 kcal, 46.4g of protein, and only 2.7g of fat.

Can we use the word "perfect" here?

You can find Yuba in stores specializing in Asian food like Dragon in the Levinsky Market,

East-West in the Carmel Market, and shops for the Asian community near the Tel Aviv Central Bus Station, or at Vegan Galore (who I believe also do deliveries).

A bit about the Vegan "Chicken" Wing Yuba recipe

I chose to use dried soy protein Yuba in the shape of chicken wings. I believe you could also use Yuba knots. I haven't tried it, but Yigal mentions in his blog that it's possible (and I think we can trust him).

For the sauce:

I chose "Chicken Grill" seasoning to provide that familiar, characteristic flavor. You can make your own with a blend of turmeric, cumin, cinnamon, a tiny bit of cardamom, and paprika.

To give it a bit of a smoky flavor, I used smoked paprika. Sweet or hot paprika won't work as well here. If you have liquid smoke, you can substitute the paprika.

And to provide texture and umami flavor, I used one tablespoon of light miso paste.

Don't have any? Replace it with a tablespoon of mustard or a tablespoon of nutritional yeast (not exactly the same, but it will give a certain savory depth).

Nutritional values for one serving of Vegan Yuba Chicken Wings (100g dry weight)

Approximately 250g after soaking

Contains:

• 226 kcal
• 10% Fat
• 12.5g Protein
• 11g Carbohydrates

Want to know how to make perfect tofu? Enter here

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Yuba – Dried Soy Protein Chicken-Wing Style

Serving 2 servings

Calories 226 kcal

Ingredients

• 1/2 package Yuba – dried soy protein chicken-wing style 150g
• 1 level tbsp Chicken grill seasoning 6g
• 1 level tbsp Smoked paprika 6g
• 2 tbsp Vegetable oil 20 ml
• 1 tbsp Light miso paste 15g

Instructions

1. Pour the Yuba into a deep bowl

2. Cover with water and soak for about 15 minutes

3. Drain and squeeze out excess water thoroughly using a towel

4. Heat oil in a pan

5. Add the chicken grill seasoning and smoked paprika, and fry for a few seconds

6. Add the tablespoon of miso and dissolve it with a tablespoon of water

7. Add the Yuba to the pan and mix well until all the Yuba is coated in the sauce

8. Fry for about 2-3 minutes on high heat until the Yuba browns slightly

9. Serve hot with a side of hot pepper, cilantro, and vegan mayonnaise

Recipe Video