Archive for February 27th, 2010


Crispy Yuba with Matchstick Vegetables


4 sticks dried bean curd [yuba], rehydrated, patted dry and cut into shreds

2 celery sticks, cut into matchsticks

2 carrots, cut into matchsticks

1 red bell pepper,  cut into matchsticks

1 yellow bell pepper, cut into matchsticks

1 broccoli stalk, outer fibrous layer peeled off and cut into matchsticks

4 cloves garlic, sliced

2 inches ginger, minced

1/3 cup cornstarch seasoned with salt and pepper


4 T ponzu sauce [without bonito, could use soy or tamari as substitute]

1 T rice wine vinegar

1 T sake

2 T agave syrup

1/2 T chili garlic sauce [or more, depending on how spicy you like your food]

1/3 cup water


Toss the yuba with the cornstarch and add to a wok-style pan on medium high heat with a coating of canola oil.  Cook until the yuba has browned edges and is crisped up.  Remove the yuba and set aside.  Add another drizzle of oil if needed and sequentially cook the vegetables in the following order and then set aside with the yuba:  carrots, broccoli stalks, celery, peppers.  Add the ginger and garlic to the pan and cook briefly.  Add the sauce mixture.  Return the cooked items to the pan and coat with the sauce.  Give it enough time in the pan so that the cornstarch on the yuba interacts with the sauce and thickens it a bit.  Serve immediately over brown basmati rice.

The next day I tossed in some fresh spinach –to get my greens fix– while reheating and had a great lunch.  The yuba softens and loses it’s crispy texture after being in the fridge overnight but I happen to love the texture of yuba in any incarnation.  It’s really become one of my favorite foods.

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