This was originally posted 2 years ago by Danila Oder.
It's completely and totally wonderful.
My modifications are in .
This is absolutely super.
Slightly modified from an excellent but not well-known vegetarian
(primarily vegan) cookbook:
_Kathy Cooks Naturally_, by Kathy Hoshijo.
Soak yuba in water 4-6 hours.
- 8-10 oz. dried yuba
(bean curd sheets, found in Chinese groceries)
[I use yuba sticks instead of sheets]
- 1/4 c. nutritional yeast flakes
- 1/4 c. smooth peanut butter (or other nut butter)
[I've tried this with peanut butter and with tahini, and definitely
prefer peanut butter]
- 2 T. dark miso
- 1 T. melted margarine
- 1 T. water
[I use a lot more water, so that the mixture is more the consistancy
of a gravy than a paste]
- 2 t. paprika
- 2 c. BBQ sauce
(Ron Pickarski's sauce from _Eco-Cuisine_ is to die for)
Cut off and discard any pieces that remain hard.
Drain, cut into 4-6" lengths.
Squeeze out as much water as you can.
Mix next 6 ingredients in a bowl.
Add yuba sticks, coating well.
Lay yuba sticks right up against each other on a greased cookie
sheet one layer thick.
Bake at 350F for 25 minutes, until bottoms are crisp and browned.
Remove from oven, mix with 2 cups BBQ sauce.
Return to cookie sheet (in one layer) and bake at 350F for 10-15