I'm not of the opinion that you have to give up meaty textures and that stick to your ribs feeling once you go vegan. I also love a recipe that is both high in protein, packed with flavor and bonus points if it's fun to eat!
Enter this delicious vegan jerky made with yuba or soy knots which you can easily find online or at your local Asian grocer's.
These meaty knots are perfect as a high protein plant based snack, or as the main protein of a meal, and they're perfect when passed around at a party or served as one of your snacks for a game night (or game watching/movie night!).
Yuba is made by skimming off the top layer of soy milk as soy milk is being made, drying it, and then cutting it into different sizes, and in this case, tying it into knots for the perfect texture.
We're creating the perfect hoisin marinade and glaze that will not only add beautiful color, but a punch of flavor.
Without further ado, here's the video, printable and recipe for this delicious high protein plant-based jerky!
PDF RECIPE
HOMEMADE VEGAN JERKY MADE WITH YUBA OR SOY KNOTS
Yield: 2 servings ⎮ Soaking time: 20 minutes (unattended) | Prep time: 10 minutes | Cook time: 10-12 minutes
Ingredients:
- 20 dehydrated soy knots (also called yuba or bean curd knots)
- Boiling water to generously cover the soy knots + 1 vegetable bouillon cube (or use hot vegetable stock)
- A 2 inch piece of ginger, peeled and grated
- 3 garlic cloves, peeled and grated
- 2 tablespoons reduced sodium Japanese soy sauce
- 2 tablespoons dark soy sauce
- 1 & 1/2 tablespoons hoisin sauce (you can substitute a barbecue sauce as well)
- Optional: A sprinkle of toasted sesame seeds + a bit more hoisin sauce for dipping
Directions:
1. Place the soy knots in a heat resistant bowl along with the bouillon cube and pour ample boiling or hot water on top until it generously covers the knots (they will expand). Let the knots get rehydrated for about 20 minutes or until softened, then drain and lightly squeeze out any excess water.
2. In a bowl, combine the ginger, garlic, the two kinds of soy sauce and the hoisin sauce and whisk to combine.
3. Add the rehydrated soy knots to the bowl and toss in the marinade until well coated.
4. Sprinkle with some sesame seeds and air fry the knots at 375oF (190oC) for 10-12 minutes. You can also roast them in the oven in a shallow parchment lined baking sheet at the same temperature until lightly crispy around the edges and chewy in the center (it will take slightly longer if done in the oven).
5. Serve with extra hoisin sauce for dipping and enjoy!
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