- Yuba sheets can vary a lot in thickness and dryness. If yours are very dry or crack easily, give them an extra few seconds in the soaking liquid so they soften fully before wrapping.
- Don’t skip the wide, flat soaking dish - it helps the yuba absorb the liquid evenly rather than patchily.
- Wrapping seam-side down is key to stopping the yuba from unrolling as it cooks.
- If air frying, avoid overcrowding the basket - a little space helps the yuba crisp rather than steam.
- MSG is optional but really boosts the savoury, “bacon-y” flavour if you have it.
- Nutrition is worked out per sausage and will vary depending on the type you have. We used THIS cocktail sausages.