Yuba Noodle is a delicacy, apparently, made from the “skin” that forms on heated soymilk. It comes clumped together and when you cut it up (here I made strips about 3/4″ wide each), the layers tend to separate into something sort of like a noodle. Like tofu it is pretty flavorless until you add some kind of seasoning. I cooked mine with Tamari and some other stuff, using a meal kit from Munchery.
Here is the package:
Do you carve pumpkins around this time of year and throw away the seeds? Once you taste this recipe, you will likely be buying extra pumpkins and/or winter squash every year just to take advantage of the wonderful, yummerific and nutritious seeds they provide.
Seeds from one pumpkin or other squash, separated from the pulp
1-2 Tbsp. butter
2-3 Tbsp. Worcestershire sauce
Heat oven to 250 degrees F.
Spread the seeds out on a baking dish and add the butter. Put the dish in the oven and cook for a few minutes, until the butter melts. Remove the pan from the oven, add the Worcestershire sauce and stir to coat the seeds.
Cook for 45-60 minutes, stirring every 20 minutes or so. When done, the seeds should be browned but not burned, the sauce should be baked on, and the seeds should taste toasted.