Cold Sesame Yuba "Noodles" Recipe

Use sliced tofu skin in place of noodles in this quick, pantry-friendly meal.
Photo by Farideh Sadeghin 

Serves: 2
Prep time: 10 minutes
Total time: 15 minutes


3 tablespoons minced chives 
2 tablespoons creamy, unsalted peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil (or use cannabis infused!)
1 tablespoon black vinegar
1-2 teaspoons Maggi seasoning
1-2 teaspoons maple syrup
1 garlic clove, peeled and grated
2 (5-ounce|142-gram) packages fresh yuba sheets, preferably Hodo Brand, sliced into strips and separated 
2 ounces|60 grams salted, shredded turnip (optional)
chili oil, for serving



In a large bowl, whisk together the chives, peanut butter, soy sauce, sesame oil, black vinegar, Maggi, maple syrup, and garlic clove. Toss in the yuba and turnip to combine, then divide among plates, drizzle with chili oil, and enjoy.

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