I was very excited to find Hodo Soy's Yuba (tofu skin) now available in stores. I learned about working with Yuba at Millennium.Taught by Millennium's Executive Chef Eric Tucker, these classes have really opened my mind to vegan ingredients and techniques (There's a class this Sunday, July 31st - I'll be there!)
Some of the yummy yuba dishes we've made in recent classes:
Yuba rolls stuffed with seasoned butternut squash puree, sauteed mushrooms, and sushi rice:
Bahn Mi with marinated and sauteed yuba with sesame tofu mayonnaise, plum anise hoisin, pickled carrots, sliced jalapeno:
Delicious Pea and Cilantro Puree-Stuffed Fried Yuba Ravioli with sesame seeds:
So I was swimming when I got this idea for a Grilled Vegetable and Yuba Napolean. In place of cheese, I fried the yuba in olive oil with garlic. I grilled eggplant and tomato on my Griddler by Cuisinart. I salted the vegetables and griddled them with olive oil. The garlic crisped yuba subsitiuted for a a creamy cheese element and I topped the yuba with with pesto. A super-easy and satisfying summer dish worthy of good company!
Enjoy!
Wow, that looks delicious! Thanks for sharing!
ReplyDeleteWow, Catherine, that looks so good. I've not heard of yuba before and will try to source it from our co-op. Our vegan son arrives this week so I'll be back for more vegan ideas. Thanks for this one!
ReplyDeleteThis looks so delicious. We love cooking fresh vegetable recipes like these! This looks so flaky and fresh.
ReplyDeleteI really like your pictures, especially the last picture, it looks delicious and healthy, I hope, I can make it at home
ReplyDeleteWell, this dish looks really appetizing and with these treats I will certainly find better reasons to consider the idea of going vegetarian!
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