Daily Random Recipe
INGREDIENTS:
- 3 large sheets fresh yuba (bean curd skin) about 16 inches / 40 cm in diameter, cut in
half, or 3 large rectangular sheets dried yuba - 1/3 vegetarian broth
- 1 1/2 T light soy sauce
- 2 t unrefined sugar
- 1/2 T roasted sesame oil
- Oil for deep frying
If using the dried yuba, handle the sheets carefully and soak in warm water
for 5-10 minutes. Pat them dry and cut in half.
Mix the broth, soy sauce, sugar and sesame oil in a small saucepan and heat
until the sugar is dissolved. Pour into a bowl and allow to cool slightly
Spread a 12 x 6 inch (30 x 15 cm) piece of fine cheesecloth or thin white cotton sheeting
over a cookie sheet. Place a half-sheet of the fresh or reconstituted dried
yuba on the sheet.
Brush the yuba with soy sauce mixture. Cover with another piece of yuba and
brush. Repeat until all of the yuba and sauce is used up. If there is some
sauce left over, pour it over the yuba and brush evenly towards the edges.
Roll the stacks of sheets into a compact cylinder and wrap it in the cloth.
Tie ends with white string. Steam the roll, covered, over boiling water for 10
minutes.
Remove carefully and cut the roll into 4 sections, diagonally. Heat the oil
350F/180C in wok or skillet, or deep fryer. Drop in the rolls, standing back to
avoid splattering and deep fry until golden brown. This will take only a few
seconds. Drain the rolls on paper.
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To serve, slice diagonally into 1/2 inch / 13 mm rounds and serve hot or cold.
This is a traditional yuba (bean curd skin) recipe used by Chinese Buddhist
vegetarians. It makes a delicious appetizer. Leftovers can be chopped and used
in dim-sum stuffings or rice and noodle dishes. If you use fresh yuba, which
needs no soaking, this dish is very quick to prepare. It’s very easy to make
whether you use fresh or dried yuba.