Traditional preparation and serving method:
- Naturally defrost the yuba in the refigerator.
- Cut in half from top to bottom. (not left to right)
- Lay out on plate with white horse radish, young ginger, and soy sauce on the side.
- Mix the radish and soy sauce.
- Dip the yuba in the radish and soysauce. To enhance the treat nibble on the young ginger.
Deep-fry until golden brown. Bring to boil rich vegetarian soup and add the yuba.