Adding Yuba to the Chxn

Matt first read about yuba in Miyoko's The Vegan Meat Cookbook. Yuba is a byproduct of making tofu and soymilk.  It goes by a few names...most of which don't sound terribly yummy to me.  Case in point: Beancurd Sheets.  How is that for scrumptious, eh?!?!  What about Soymilk Skins?  Yeesh.  So, yeah, we're calling it yuba in our kitchen.  

Seitan served with Meera Sodha's delicious Piccalilli Rice.

Matt found dried yuba for sale at the Asian grocers about a year ago.  Since then, he's been perfecting a variation wherein he adds it to our go-to seitan chxn recipe.  It makes it quite different texturally.  It is lighter and more tender.  The seitan is flakier and with a more shreddable grain to the finished product.  I'd say the texture on the original recipe is more in the vein of a processed chicken whereas the addition of yuba makes it more akin to the unprocessed nature of whole chicken.  (As memory serves.  It has been almost twenty years!)  So far we haven't encountered any fresh yuba, but we're still looking.  

Seitan cooked up as some Chxn and Potatoes in Red Wine Sauce.

Matt rehydrates about an ounce of yuba in warm water.  He then squeezes out as much excess moisture as possible before putting the sheets into the food processor where he chops it very fine.  He takes the flaked yuba and kneads it into the regular seitan dough--though he reduces the amount of broth by 1/4 cup since the yuba adds its own moisture.  After kneading it all together, the seitan is cooked as usual in the InstantPot.  

Matt's recipe card, including yuba note at the bottom.

It is just one more way to make amazing seitan.  May the delicious seitan variations never end!  They're all still my favorite.  :)

The yuba seitan served in Meera Sodha's delicious Piccalilli Rice...again.