Monday, April 19, 2010

Yoba balls (bean curd sheet balls)

Can be served with rice noodle soup (instead of beef balls) or to make satay sticks.

Makes 10 balls:
1 layer of frozen bean curd sheet (available at the frozen section of the Asian super market)
1/2 teaspoon salt
1/2 teaspoon sugar (I use maple syrup)

1/2 teaspoon olive oil

10 4x4 aluminum foils, 10 3x3 banana leaf to wrap

1. Wash the bean curd sheet in hot water 3 times. Squeeze well to extract excess water.
2. Cut into small pieces, mix well with salt.
3. Squeeze well to extract excess water again.
4. Divide into 10 portions.
5. Use 1 layer of aluminum foil lined with 1 layer of banana leaf to wrap tightly into a ball.
6. Steam in high heat for 30 minutes.


  1. Hello,
    i just found your blog.
    I was wondering if yoba is what they make Dui Ga Chay from. I love that dish. is Dui Ga Chay the same as Yoba on Lemongrass stix?


  2. Hi Stephen,

    Yes, yoba (or yuba) is tàu hũ ky and is used to make Đùi Gà Chay or Yoba on Lemongrass stix.