Stir Fried Yuba

I love yuba, aka "tofu skins." I love them stir fried, I love them in pan fried noodles, I love them in soups. They hold flavor and liquid well. They can be used to make all kinds of wacky vegetarian creations. This recipe is a very simple one that works well as one dish in a Chinese meal or as a quick side.

Ingredients

  • 1 package dried tofu skin sheets (or fresh if you can find it)
  • 1 sliver of ginger, peeled
  • 2 garlic cloves, chopped
  • shake of hot pepper flakes
  • shitake mushrooms (optional)
  • vegetable oil
  • sesame oil

Directions
Soak the dried sheets in warm water for 10-15 minutes, or until the sheets soften and turn color from yellow to a pale beige. If you are using fresh yuba, you can skip this step.

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Once the tofu skin is soft, cut it into pieces. Experiment with the size and shape you want.

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Now saute ginger, garlic, and hot pepper flakes in vegetable oil:

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Dump in the tofu skin:

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Stir fry over high heat for 5-10 minutes, adding water as necessary (I like them to be moist). Tofu skin wants a LOT of salt. So don't hold back! I must also confess that I dumped in a ridiculous amount of MSG. Yes I did!

Just before serving, add a good dollop of sesame oil. That's it! Delicious.

My love for tofu skins is ironic. Read why.


stacitastacita

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