CREAMY SESAME NOODLES WITH YUBA RECIPE | BON APPÉTIT
Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles. mini dessert containers.
Provided by: Jessie YuChen
Yield: 4 servings
|2 Tbsp. vegetable oil|
|3 garlic cloves, finely grated|
|1 1″ piece ginger, peeled, finely grated|
|¾ cup dry sake or rice wine|
|⅓ cup tahini|
|2 Tbsp. white or yellow miso|
|3 cups unsweetened soy milk|
|5 oz. fresh yuba sheets (tofu skin), thinly sliced|
|1 8.8-oz. package dry udon noodles or similar size and shape wheat noodle|
|2 scallions, thinly sliced|
|2 Tbsp. toasted black and/or white sesame seeds|
|1 Tbsp. toasted sesame oil|
- Heat vegetable oil in a medium saucepan over medium. Cook garlic and ginger, stirring occasionally to prevent sticking, until starting to brown, about 2 minutes. Add sake and cook, whisking constantly and scraping up any browned bits stuck to bottom of pan, 30 seconds. Whisk in tahini and miso, then add half of soy milk and cook, whisking often, until incorporated and thickened slightly, about 2 minutes. Whisk in remaining soy milk and season with salt. Reduce heat to low and keep sauce warm until ready to use.
- Cook yuba in a large pot of boiling water until loosened up and warmed through, about 2 minutes. Using a spider or tongs, transfer to a medium bowl.
- Add noodles to same pot of boiling water and cook according to package directions. Drain and return to pot.
- Ladle about 1 cup sauce over noodles and toss to coat. Divide noodles among bowls and spoon more sauce over. Top with yuba, scallions, and sesame seeds. Drizzle sesame oil over, dividing evenly.