Wednesday, June 4, 2014

Tofu Skin With Nori



Yuba, or tofu skin, is a thin layer of cooked soymilk which has a mild flavour and silky texture.  It is common in Chinese Buddhist fare where it is often referred to as "veggie duck" though that name has always been a mystery to me and honestly, sounds a tad nasty.  Nonetheless it is a fun ingredient to work with.  

I developed this recipe after my yuba broke into a million pieces (it's supposed to be a sheet) and still wanted to work with it.  This is one of the most satisfying brunch dishes I have ever tasted.  It is flakey, salty, and slightly crunchy.  It goes well over rice, or on its own.  
Dried yuba (somewhat broken) with 5 spice powder

  • 1 package dried yuba
  • 2 sheets nori (crumpled)
  • Dash of salt
  • 2 tablespoons 5 spice powder
  • 2 tablespoons sesame oil
  • 2L boiled water 

Method

  • In a large bowl, soak the Yuba in 2L of boiled water and 5 spice powder, for 1-2 hours




  • Once the yuba is soft, drain and squeeze out excess water


  • Heat a drop of sesame oil in a frying pan and add the yuba 
  • Season with salt, and crumpled sheets of nori
  • Fry until slightly brown


  • Remove from heat and serve with soy sauce 

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