• 1 sheet yuba (10g dry or 60g fresh)
• 1/4 cup silken tofu (60g)
• 3 tbsp liquid of choice (ie. cashew milk, soy milk, oat milk or water 45g)
• 2 tbsp chickpea, white rice or brown rice flour (20g // see blogpost for textural difference)
• 1 tsp soy sauce (5g // tamari for gluten free)
• 1/2 tsp kombu dashi granules (or 1 tsp miso paste)
• 2 tsp mirin (10g)
• 2 tsp sugar (10g)
• 1/8 tsp baking powder
• 1/4 tsp black salt
• pepper to taste

Optional Add-ins

• 2 tsp nutritional yeast (8g)
• 1 tbsp vegan kewpie mayo (makes it extra creamy)
• pinch of turmeric (for colour)

Garnish

• kizami nori (cut up seaweed)
• soy sauce
• scallions
• sesame seeds