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Soy Sheets, what are they and how to use them?

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Saturday I went shopping at 99 Ranch Market in Plano, TX. I somehow got some free soy sheets with another purchase, but I have no idea what to do with them. Could someone please help me?

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  1. If you mean yuba, you can use them as is to make sushi type rolls, or julienne them into salads. Deep-fry them to change up the texture and put on salads or soups. You can also use them as protein in stir fry. Lots of uses.

    2 Replies
    1. re: inaplasticcup

      wow, what a quick reply. They are wei-chuan brand from China. There is nothing on the label that says "yuba". Do I just thaw them out or do I have to cook them? Remember, you are talking to a suburban Chicago girl of English/Irish/Bohemian decent LOLOL!!

      1. re: Barbara76137

        Ok. So you'll probably have to reconstitute the ones you have after defrosting in a bowl of warm water for a minute or so until they become pliable. Then you drain and dry them on a kitchen towel and use them as spring roll wrappers and deep fry them, or cut them up into bite size pieces and stir fry them. My guess is you'll probably like it better if you cook it (saute or stir fry with some vegetables, maybe some oyster sauce and garlic?)...

    2. Julienne to use in stir-fry or braise
      Deep-fried (usu. as wrappers of some sort)
      Mock (vegetarian) meat

      1. Are they frozen or dried?

        It's the skin that forms on top of boiling soy milk. They just lift it off sheet by sheet and let it dry. Sort of a thin, and bit chew, form of tofu.

        It was used on occasion on Iron Chef Japan, and may even have been a secret ingredient.

        1. OK, now I'm getting a better idea of how to use them!

          1. One of my favorite yuba (the name for what you have, in Japanese) dishes is this, non-traditional one, from a restaurant called curry-ya in nyc:

            "Yuba Salad: Tofu Skin & Green Beans Stopped with Parmesan Cheese and Olive Dressing"
            http://www.nycurry-ya.com/

            Here is my attempt to deconstruct this recipe:
            Layer fresh, sliced yuba with green beans that have been steeped in a rough puree of olives, parmesan cheese, and olive oil. Delicious!