Inspired By: Veganuary
- 1/2 pack of Hodo Yuba sheets
- 1/2 bunch of lacinato kale
- 1/3 cup tahini
- 1/3 cup rice vinegar
- 3 T gluten-free tamari
- 1 t sesame oil
- 1 t sugar
- 1/3 T salt
- 5g ginger
- 3 cloves garlic
- Optional to garnish: julienned cucumbers, toasted sesame seeds, chopped parseley and/or cilantro, red chili flakes
- Chop yuba to desired width, – you can use a 1/2″ wide noodles. Toss cut yuba into a large mixing bowl and pull apart to separate.
- Rinse the kale and strip the main vein out, reserve to snack on, stir-fry or pickle! Cut similarly to the yuba noodles in width (hint: cut lengthwise to get longer rather than shorter strips.) Toss chopped kale in with the yuba and set aside.
- Make the sesame sauce: Peel ginger and grate, conserving the liquid as well. Peel and mince the garlic, add all other ingredients and puree together.
- Add sauce to yuba and kale and mix well! Garnish as you like. As a side dish, serves 4-6 and as a main, 2-3.
- Sesame sauce can be prepared up to a few days in advance. The salad can be prepared a day in advance – yuba and kale both hold up very well, and the kale actually softens up a bit with time!