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.
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| 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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