Recipe (and protein breakdown):
Tahini sauce:
2 tbsp tahini (5g protein)
1 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp black vinegar
1 tbsp mirin
1 tbsp sesame oil
1 tbsp hot water
1 tsp sugar
2 tbsp nutritional yeast (6g protein)
chili flakes to taste
2 cloves grated garlic
mix all of the ingredients together with a whisk in a medium sized bowl until combined.
Yuba noodles
3 ounces fresh yuba (preferably Hodo) (21g protein)
Unwrap the yuba sheets until they form a single flat layer
Roll up the yuba sheets into a log (similar to how you would roll a cinnamon roll)
cut yuba log into noodles
Transfer the yuba noodles into the sesame sauce and mix until combined
Plate the yuba noodles
Toppings
⅔ cup corn (frozen, fresher or canned)
½ tbsp butter (vegan or regular butter)
1/4 julienned green onion stalk
2 tablespoons of julienned cucumber
¼ tsp sesame seeds
Chili oil to taste
Melt the butter over a pan on medium heat. Then add the corn and let it cook until golden brown (Make sure not to stir it too much so that it caramelizes).
Top yuba noodles with the corn, green onions, sesame seeds, cucumber and chili oil.

#cooking #vegan #highprotein #yuba