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If using dried yuba, rehydrate in hot water for 3-5 minutes. Roughly tear the yuba into smaller pieces, about a palm sized.
Blend the silken tofu, soy milk, flour, soy sauce, dashi, mirin, sugar and baking powder until smooth. This will be our eggy sauce that also scrambles.
Heat a pan over medium heat and add oil or vegan butter. Add the silken tofu mixture and place the yuba pieces on top. Let it cook for about 1-2 minutes without touching it. Once the edges start to look cooked, use chopsticks or a spatula and push the edges toward the middle. Reduce the heat to low and cook for another 30-45 seconds, pushing the egg mixture every few seconds until desired consistency. Using your fingers, pinch the black salt on top.
Remove from stove and serve over rice or on the side. Enjoy!