Vegan Yuba Salad

This Vegan Yuba Salad combines the delicate texture of yuba with fresh vegetables and a zesty dressing, perfect for a midnight snack. It's a light yet satisfying dish that offers a unique taste of Japan in a vibrant salad form.

Ingredients

• Yuba (tofu skin) - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Radish - 4 small, thinly sliced
• Red bell pepper - 1/2, thinly sliced
• Green onion - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Maple syrup - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the yuba in warm water for about 5 minutes until softened, then drain and cut into bite-sized pieces.
2. In a large bowl, combine the julienned cucumber, carrot, radish, red bell pepper, and chopped green onion.
3. Add the softened yuba to the bowl with the vegetables.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Sprinkle toasted sesame seeds on top and serve chilled or at room temperature.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from yuba, promoting muscle health.
• High in fiber from vegetables, aiding in digestion.

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