Yuba – Dried Soy Protein "Chicken Wings" with Miso

Watch the video on Yuba Chicken Wings

It was exactly what I needed.

A wonderful, almost academic breakdown of the different types of soy protein: what are soy curls, what is Yuba, the different varieties, and what on earth you can make with them.

It's the kind of post you need to bookmark and open every time you want to prepare something delicious.

So take a few minutes and go read it (and save the post too) here is the link. 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 bounty of Yuba varieties.

Look at this beauty:

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

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

For this recipe, I chose to use the Yuba shaped like "chicken wings" (Relax, there's no chicken in it!).

In my opinion, it fits perfectly with the sauce I chose for this recipe.

You are welcome to choose any other sauce you like. Go with the flow.

Interested in the nutritional values?

Then you must see that this is a real powerhouse.

Check this out:

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

Can we use the word "perfect"?

You can find Yuba in stores specializing in Asian food like Dragon in Levinsky Market, East & West in Carmel Market, shops for the Asian community near the Tel Aviv Central Bus Station, or at "Vegan Warehouses" (who also do deliveries, I believe).

A bit about the Yuba Chicken Wings recipe (without the chicken)

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

For the sauce:

I chose "chicken grill" spice to give it that familiar, characteristic chicken flavor. You can make your own with a blend of turmeric, cumin, cinnamon, a tiny bit of cardamom, and paprika.

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

And to achieve an umami texture and flavor, I used one tablespoon of white 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 provide a certain flavor that's somewhat close).

Nutritional facts per 100g serving of Yuba Chicken Wings (pre-soaking)

Approximately 250g after soaking

Contains:

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

Want to know how to make amazing tofu? Click here

Yuba – Dried Soy Protein "Chicken Wings"

Serving Size 2 servings

Calories 226 kcal

Ingredients

• 1/2 package Yuba – dried soy protein in the shape of chicken wings 150g
• 1 level tbsp chicken grill spice 6g
• 1 level tbsp smoked paprika 6g
• 2 tbsp vegetable oil 20 ml
• 1 tbsp white miso paste 15g

Instructions

1. Pour the Yuba into a deep bowl.

2. Pour in water until covered and soak for about 15 minutes.

3. Drain and squeeze well with a towel to remove excess water.

4. Heat oil in a frying pan.

5. Add the chicken grill spice 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 is slightly browned.

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

Recipe Video