Yields: 2 Servings

Recipe by Linda Tay Esposito, Flavor Explosions

Photo by The Hodo Kitchen

Like many great inventions, we discovered making this all-natural, pure plant-based faux-meat by accident.  As you know, we make Yuba sheets.   To preserve its freshness, we pass the Yuba through a gentle pasteurization step.  One day, we over pasteurized the Yuba – more steam, longer steam time, and as a result the yuba fused together….making it the most wonderful meat-like texture to work with.  As with our Yuba, it is only made with two ingredients – whole soybeans and water.   No fancy lab work, no funky ingredients.  All real foods.

In this recipe, we provide a hack to emulate that “accident”.  We then marinade the yuba with olive oil, minced rosemary and garlic, and threw it on the barbeque.  It sizzled and grilled and formed a wonderful golden skin – that our feathered bird friend would approve.

Ingredients

• 4 (5oz) Hodo Organic Yuba Sheets, Locate Product

• 2 springs rosemary, minced

• 4 cloves garlic, minced

• 2 tsp salt

• ¼ C EVOO

Instructions

1. Fuse two bags of Yuba together: open the bags of yuba and, without unraveling them, stack two bags together and reseal using a Food Saver vacuum seal. Place in water bath set at 175F and let it simmer for 30min. Keep the temperature constant by throwing in ice cubes when the temperature rises. (Skip this step for thin strips of “chicken.”)

2. Make the marinade: mix the rosemary, garlic, olive oil, and salt.

3. Place Yuba in the marinade and rub all over. Allow to marinade for a few hours or overnight.

4. Grill until the golden skin forms.