Braised Yuba (Tofu Skins) with Vegetables
Tofu skins, or yuba, are one of my favourite foodstuffs. I have already written about them in this homemade tofu skin recipe article, and today I would like to share a simple recipe for braised yuba with vegetables.
Have to admit it, I am a huge fan of simple stir-fry dishes with vegetables, that require super short preparation – a minute of chopping, a minute of cooking, some good quality soy sauce and your lunch is ready.
I love them not only for their simplicity, but also because I prefer when the ingredients stay fresh, flavourful and colourful even after cooking. Also – too many spices, or ingredients in general, is just not my thing (I know, what a perfect material for a chef and a food blogger…).
Well, there is one dish that I really love to make and see it as a plain old stir-fry’s older cousin. Why? Because braised yuba.
You can find a simple recipe for homemade yuba in this post, and this dish is actually super simple to make too; just soak dried yuba in water and shoyu mixture overnight, braise them until tender, add shiitake and green beans, cook for one more minute and add some water with shoyu and tapioca starch to make the sauce.
The vegetables will stay green and fresh because of the short cooking time, and tofu skins will get that perfect soft, but still kind of chewy texture after the braising. You can also stir-fry the vegetables on a separate pan for a deeper flavour, but it will be just as delicious if you simply add them raw.
Braised Tofu Skins (Yuba) With Vegetables
- 1 cup dried yuba (tofu skins)
- 1/4 cup naturally fermented shoyu or tamari
- 3/4 cup water
- 1 cup green beans
- 3/4 cup sliced shiitake mushrooms
- 1/2 - 2/3 cup vegetable broth
- 1 tbsp tapioca starch
- 1 + 1/2 cup cooked white rice
- Soak the tofu skins overnight in a mixture of tamari and water.
- Drain the liquid and put it aside.
- Heat a tablespoon of coconut oil or other vegetable oil on a pan and add the tofu skins.
- Stir them and cook for about 30 seconds to a minute.
- Add the soy sauce and water mixture that you used for soaking the skins and continue cooking for a couple of minutes.
- Add the chopped vegetables and cook for another minute.
- Mix the vegetable broth with tapioca starch and pour the mixture into the pan.
- Cook for one more minute, or until it thickens.
- Give it a taste and add some more tamari if needed.
- Serve with cooked rice.