Yuba Chicken Nuggets - Vegan, Vegetarian, Plant Based, Gluten Free, Dairy free!

Yuba is great! You can buy it but you can also make it from simmering soy milk! It can make a great faux meat alternative like fish or chicken or duck due to its light colour, but also egg white! Here is a great "Egg" drop soup recipe using homemade yuba!

Ingredients:

half a pack of Yuba (bean curd sticks- you will find this at your asian grocer)

1L Chicken stock* (vegan- I use Massel's Chicken Style Stock)

1/2t onion powder

Foil

Kitchen String

Optional sauce of choice, aka teryaki. 

Batter (based on "hotforfood" cauliflower wings recipe.)

1/2c plant milk
1/3c flour or toasted okara/pulp (I used sorghum, you could use chickpea etc)
1t sesame seeds
1t onion powder
1/4t garlic powder (or fresh)
1/2t paprika
1tb NY
Sprinkle black pepper

1- Boil Yuba in chicken stock, drain once soft. It looks like gizzards (brace yourself)!

2- Sprinkle with 1/2t chicken stock and 1/2t onion powder. Wrap tightly with foil (like a super-thick sushi roll- but you can shape it like chicken breasts to make a shnitzel, or a large mound log to make a "roast" - but ensure the stock covers it ), then string it up to keep it tight. Now it will look like an alien stomach- well done! Alternatively one could shape these into single serve "chicken breast" shapes, and wrap...then it would be even more convincing to be made of chicken...though there still might be demarcations where the string wraps it tightly.

3- Boil it for 50 minutes. I pierce some holes in the foil in the end- but I don't think it necessary there should be tiny gaps to allow the stock to mellow inside there.
Unwrap. It looks pretty hideous at this point also. I chose to slice it into "nuggets"

4- Batter it and fry/bake (batter should keep it holding together).

I dry fried it in a cheap non-stick stoneware pan for a few minutes each side with no oil. It didn't stick.
Done! 

Don't serve with a tomato sauce! Mine tasted bitter when served with it.

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