Yuba Holiday Roast

hodo soy yuba roast sq

Here’s the recipe to make your own holiday roast.    You can pretty much use any combination of herbs you like.  It’s important to use fresh yuba and also to tie very tightly so the roast adheres together!

6 packs 5-oz Yuba
(1 pack of Hodo Firm Tofu – alternate recipe)
½ gallon water, enough to cover
3 Tablespoon fresh thyme, chopped
3 Tablespoon fresh rosemary, chopped
5 Bay leaves
2 Tablespoons Shiitake Powder
2 Tablespoons Garlic Powder
2 teaspoons Black Pepper, freshly cracked
3 Tablespoons Soy sauce
3 Tablespoons Blackstrap Molasses
1 Tablespoon nutritional yeast
1 Tablespoon kosher salt


Chop up yuba into 1/2 inch ribbons

Make a broth with the rest of the ingredients.  Add yuba and top with enough water to cover yuba.  Taste broth.  The broth should be very salty as the yuba does not absorb too much of the salt.  Simmer 45 minutes

Drain thoroughly.  Squeeze very dry.  Remove bay leaves.  Wrap with cheesecloth, twist and tie very tightly into a ball.*  Tie the cloth closed at one end with kitchen twine, then proceed to squeeze out any remaining liquid, then eventually tie a crisscross to expel even more water and create a tight ball – very important for keeping the yuba fully formed. (Click here and here for tying visuals.) The packet should  feel as firm as a flexed bicep!

(*alternate recipe: adding a block of firm tofu into this final mix of cooked yuba prior to steaming adds moisture and a softer texture.  Gently mash up a block of Hodo Firm Tofu with your hands, and add it in loose chunks into the overall mix, then continue with tying process)

Steam loaves 45 minutes.  Let sit in the refrigerator overnight.  Unwrap.  (hint: spray cheesecloth with water so the cheesecloth lifts off the surface without breaking the “skin”.)

Makes one glorious 2.5 lbs loaf

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