Simmered yuba (bean curd) with edamame

Yuba is a magical ingredient! It is made from boiling soy milk and collecting the the film that develops on the surface. The taste is richer than tofu and creamy. There are many types of yuba from extremely delicate and creamy to a more dense and dried form.  In this dish, the yuba is slightly dried so that it has more texture. Furthermore, the dish combines yuba with edamame doubling the soy power! It is best eaten as a side dish with rice or in a bento (lunch box). Although very simple, the subtle but rich in umami flavors makes this dish addictive. 

Yields: about 4 medium bowls (it makes a lot but keeps well in the fridge about 4 days and tastes good the next day)

Ingredients:

Note: If unsure about the ingredients scroll to bottom of the page! 

🥢1 Yuba (tofu skin or bean curd)1lb package 

🥢1.5 tablespoon sesame oil 

🥢200 ml water

🥢1 teaspoon dashi powder 

🥢1.5 tablespoon soy sauce

🥢1.5 tablespoon mirin

🥢100 grams frozen edamame

Instructions:

1. Cut yuba into thin strips

2. Saute yuba with sesame oil on medium heat

3. Once oil is combined with yuba, add water, dashi, mirin, and soy sauce

4. Once yuba and water mixture is simmering, add the frozen edamame and leave a bit until most of the water has evaporated. note: if heat is too high simply lower so that it is at a simmering level 

Enjoy!

If you’re interested in another soy packed recipe check out my recipe for soy milk white miso soup (link) ! 

About the Ingredients: 

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Yuba

In the Asian supermarket yuba can go by the name bean curd or tofu skin. Here is an example of the product used in this recipe. (I was working on this recipe in the U.S. so this is the product which might be found in a U.S. Asian supermarket).

Frozen Edamame 

I also found this at an Asian grocery store in the U.S. Here is an example:  

Dashi Powder

I use this Ajinomoto soup stock when I am in a hurry and when I only need a little bit for the flavor. Of course it doesn’t taste as good as a bonito broth made from fresh bonito flakes, but it is extremely convenient! Add it to any recipes like soups for extra umami! 

Mirin

Mirin is a sweet rice wine with a low alcohol content.  It is similar to sake but with much more sugar and is one of the key components to Japanese cooking. For example, make a simple and delicious teriyaki marinade using 1:1 ratio of mirin and soy sauce.