My favorite part of yuba bacon is where everyone gets wildly confused and asks me again what they’re eating. The smoked maple flavor evokes a strong bacon smell, and the delicate protein structure of yuba lends itself beautifully to be marinated and fried. Once your dinner guests catch on, you’ll have to guard the plate of it so that it lasts long enough to serve the rest of the meal!
- 1 package Hodo Soy yuba
- ¾ – 1 cup tamari*
- 2 tbsp nutritional yeast,
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp garlic powder
*This is a lot of tamari, but the yuba doesn’t absorb all the marinade, and leftover can be kept in the fridge and reused.
Unwrap the fresh yuba. Trim the edges and then slice into four sections lengthwise to have long strips. Pull apart the yuba sheets to be 2-3 sheets thick. Marinate minimum ½ hour or overnight — add water if needed to cover. Fry in a bit of high-heat oil until crisp according to preference.