Yuba Noodle Salad with Crunchy vegetables

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The few things that I never allow to run out in the fridge are Hodo Soy tofu and yuba, along with milk, Fage and eggs.  In a household with two growing vegetarian teenagers, we cook tofu 4 times a week.  Tofu is versatile, nutritious and relatively easy to prepare.

Today, Peter called me around noon to say that he had a little time and could come home to have lunch with me.  “I am wrapping up a case and should be home in 15 minutes,” he said.  There was plenty of leftover in the fridge of course, but I wanted to serve him something fresh and tasty.  Since his office is only a 5-minute drive from home, I want to encourage him to come back for lunch more often now that I am home.

I went for the yuba noodles in the fridge after I hung up the phone with him.  It took me about 10 minutes to slice the carrots, cucumber, cilantro and green onion.  Toss them with the yuba and viola! you have a beautiful and healthy lunch.  I even had time to put a little make-up on for him.  Peter was very impressed with this delicious dish that seemed to have magically appeared in a matter of minutes. 

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Yuba Noodle Salad

Ingredients:

1 pack HodoSoy spicy yuba

1 cup julienned carrots

1/2 English cucumber, seeded and thinly sliced

1/2 cup sweet snap peas, thinly sliced

1/4 cilantro leaves

1 red jalepeno, thinly sliced (optional)

1/4 red onion, slivered

1 teaspoon toasted sesame seeds

1/2 stock green onion, the white end, chopped

1/4 teaspoon finely ground Sichuan peppercorn (optional)

2 teaspoon rice vinegar

2 teaspoon fresh lime or lemon juice

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Preparation:

Prepare the vegetables.  Open the package and break up the yuba from the package.  Mix everything together in a salad bowl.  Top with chopped green onion and sesame seeds before serving.

Note:

You can sauté the whole Sichuan peppercorn with 2 teaspoon of and discard the peppers after they are brown and aromatic.  Save the oil for the salad.  Or you can simple finely grind the peppercorn and add to the salad. 

Add a little salt or soy sauce if you prefer your salad a little saltier.  I added no salt or soy sauce and the salad was perfect.

If you don’t have lime or lemon juice, just use more rice vinegar.

You can also use other crunchy vegetables of your choice such as radish and celery.

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You can also try my other 10-minute tofu salad by clicking on this link.

2 thoughts on “Yuba Noodle Salad with Crunchy vegetables

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