Stuffed Yuba/tofu Skin Rolls on a Bed of Spinach
Ingredients
- ~ 2 bunches fresh spinach
- ~ 2 sheets of frozen Yuba
- ~ 1 medium carrot, finely shredded
- ~ 6-8 caps thinly sliced Shiitake mushrooms
- ~ 1.5 cups finely shredded jicama
- ~ 1/2 cup chopped pan-fried tofu
- ~ 1 teaspoon grated ginger & handful of chopped cilantro
- ~ 2 cloves minced garlic (optional)
- ~ 2 teaspoons soy sauce, 1 teaspoon toasted sesame oil, salt & white pepper to taste
- ~ oil, cornstarch slurry
Preparation
In a heated nonstick pan with 2 teaspoons oil, sauté mushrooms, ginger & garlic until fragrant. Add in carrots, jicama & tofu along with the sauce. Stir in cilantro, cover the lid & let simmer for 3-4 mins. Set aside to cool off
Divide each yuba skin into 6-8 triangles. Place one triangle on a flag surface, the pointy side facing you. Brush top layer with cornstarch slurry, add 1-2 tablespoons of veggie mixture in the center, roll & tie it into a knot. ?? Using a small saucepan filled with oil, fry yuba rolls until golden brown, drain excess oil on a paper towel.
To make the sauce, add in 1/2 cup of hot water, 1.5 tablespoons soy sauce, 2 teaspoons ketchup, 2 teaspoons sugar in a pan & give it a good stir. Then add in yuba rolls, cover the lid & cook for few minutes until yuba softens. Stir in cornstarch slurry & turn the heat off
Serve stufffed yuba rolls on a bed of sautéd spinach (simply sauté spinach with little oil & salt). Enjoy with a bowl of rice