Spicy yuba ribbons from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 139) by Andrea Nguyen

  • green onions
  • canola oil
  • Show all ingredients...
  • Serves : 4 with other dishes

  • EYB Comments

    Can substitute "Chile oil" recipe on P213 for store-bought chile oil. See "Notes" section for how to use semi-dried and dried tofu skins (yuba) in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Chile oil" recipe on P213 for store-bought chile oil. See "Notes" section for how to use semi-dried and dried tofu skins (yuba) in this recipe.

  • Ganga108 on August 09, 2025

    Yay, I made this recipe this morning with the dried bean curd skins that I purchased yesterday. It is delicious! The skins are rehydrated then pan-fried with Asian seasonings. I use Lao Gan Ma crispy chilli oil (of course :) Addictive and a great side dish, or a meal with some greens.

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