Grilled Rosemary-Garlic Yuba “Chicken”

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.

4 packs 5oz Hodo Soy yuba
2 sprigs rosemary, minced
4 cloves garlic, minced
2 teaspoons kosher salt
1/4 cup EVOO

If you like your strips thin, you may skip this step and marinade the yuba directly from the pack.  To fuse two bags of Yuba together to form thick strips, open the bags of yuba and without unravelling them, stack two bags together, and reseal using a Food Saver vacuum seal.  Place in a water bath set at 175F (vacuum seal bags should be able to tolerate the temperature), and let it simmer for half an hour.  To keep the temperature constant, use a thermometer, and throw in ice cubes when the temperature rises.  Or use a sous-vide / immersion circulator set to 175F and walk away!

Make a marinade by mixing the minced rosemary and garlic with the olive oil and salt.  Place Yuba in the marinade and rub all over.   Let marinade a couple of hours, or even overnight.

Heat up a grill, and grill away, until the golden skin forms.

Recipe credit: Flavor Explosions

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