Yuba noodles are tender, delicate sheets of tofu skin that become silky strands when rolled and sliced, then tossed in a creamy blended sauce of silken tofu, nutritional yeast, and sun-dried tomatoes. This dish delivers a protein-packed, dairy-free alternative to traditional pasta in under 20 minutes.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Rehydrate 5.3 oz/150 g yuba sheets according to the instructions on the package (or soak in boiling water until flexible).
While the yuba is rehydrating, prepare the sauce by adding 12 oz/340 g silken tofu, 1/3 cup nutritional yeast, 1/4 cup cold water, 1/4 cup chopped sun-dried tomatoes, 3/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 of 1 small garlic clove to a blender.
Blend until smooth and creamy.
When the yuba has finished rehydrating, drain and discard the soaking liquid.
Transfer the yuba, one sheet at a time, to a large cutting board.
Lay the yuba sheet flat, then roll it up tightly lengthwise into a log.
Slice widthwise into approximately 1/3-inch strips to form noodles. Repeat with the rest of the yuba sheets.
Transfer the noodles to a large pan on the stove set to medium heat.
Add the sauce to the pan and toss with the noodles until evenly coated. Cook until heated through.
Garnish with finely chopped fresh herbs such as basil, parsley, or chives before serving, if desired.
Store leftover noodles and sauce separately in airtight containers in the fridge for up to 3 days; reheat sauce gently over medium heat and toss with noodles just before serving.
blender · large cutting board · large pan
Yuba (tofu skin) is the thin layer that forms when soymilk is heated; it's sold as dried sheets in Asian markets and online. Look for packages labeled 'yuba sheets' or 'bean curd sheets' in the tofu section.
Silken tofu blends into a smooth, creamy sauce. Firm tofu will create a grainier texture; if substituting, add extra water to the blender to compensate.
Follow package instructions, typically 5–10 minutes in boiling water or as directed. Sheets should be flexible but not falling apart.
Yes. Blend the sauce up to 2 days ahead and store in an airtight container in the fridge. Prepare noodles fresh and reheat the sauce gently before tossing.
Yes. Yuba, silken tofu, nutritional yeast, sun-dried tomatoes, and all seasonings are plant-based.
