Yup, it was that time again! Time for yuba!! You can see how I make it in this recipe.
I served it with bulghur, which is a cracked wheat, very easy and fast to cook, so great for those days when you don´t have much time. It was my first time eating bulghur and it´s rather tasty with a pleasant crunch.
Just sautee onion (on water or oil, if you wish) with a pinch of salt, then add desired veggies (I used carrot, celery stalk, green beans and leek, all finely chopped) and sautee a bit more while stirring, just for 2-3 minutes. Add bulghur and toast for another 2-3 minutes adding water if necessary. Then add a double amount of water (for 1 cup bulghur use 2 cups water) and more salt, for flavour. Simmer under a lid for 15-20 minutes. Turn the fire off and mix in fresh chopped parsley (a lot!) and chopped rucola.
This meal was rated as one of my best creations by my (picky and not so macro) boyfriend. so you better watch out for this gem!
I attempted making dishes out of yuba already twice before making this one, but it was always a big failure, mostly because I didn´t know that the dried yuba (“skin” or layer on top of tofu during the tofu production) has to be soaked really long and thoroughly to soften up. This time I played safe and soaked it all night long in a large bowl of water, pressed down by a small plate so that none of the yuba sticks out of the water 😀 It became really soft and flexible!
Then I proceeded to cover it in tempura batter (in my case glutenfree batter of white rice flour and water mixed until you get a somewhat runny but not too thin consistency) and deep-fry it until golden. Meanwhile in a saucepan I heated up slowly 1 tbsp of tamari, 1 tbsp of mirin, 1/2 tbsp of lemon juice and 1/2 tbsp of maple syrup with some water (so that the liquid is about 2 cm high). I transferred the pieces of yuba into the liquid, stirred to coat well and simmered until all the liquid evaporated and created a glaze looking like caramel. Be careful not to burn the sauce. Yuba prepared this way tastes nothing like “tofu skin”, it´s actually pretty good as a poultry substitute I´d even say, and it is used that way in oriental cuisine.
I served the tempura with brown rice and steamed veggies.