Dried bean curd (yuba)
Dried bean curd (or yuba) is amazing stuff: lightweight, non-perishable and packed with more than 30% protein. It’s perfect backpacking food! Yuba is a natural product made from soy milk, and comes in several different forms, including knots, sheets and sticks. Its flavour is a bit sweet and a bit nutty, and it has a great texture – chewy and tender at the same time.
Description
Where to buy
Look for dried bean curd in Asian supermarkets and grocery stores.
Using this ingredient in camping meals
- We prefer yuba knots for most hiking recipes, because they have a nice texture and don’t easily get crushed in your backpack. However, sticks and sheets of dried bean curd are also good if you can’t find knots.
- You can use yuba instead of tofu and even meat in many camping dishes. It’s good in soups, sauces and other hiking meals.
- You need to rehydrate your dried beancurd before cooking with it. Heat water to nearly boiling, then soak the yuba in it. Knots and sticks will need 20-25 minutes before cooking, but sheets need much less time.
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