Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City. This recipe first appeared in our June/July 2011 BBQ issue along with Mitchel Davis's story Sacred Soy.
Yield: serves 2
- 6 tbsp. toasted sesame oil
- 4 tsp. minced garlic
- 4 tsp. minced ginger
- 6 scallions, thinly sliced
- 8 oz. fresh, frozen or dried yuba sheets (thawed, if frozen; reconstituted in cold water, if dried), cut lengthwise into ½-wide strips (available from <a href="http://www.onlinefoodgrocery.com/">Online Food Grocery</a>)
- 1 cup shelled edamame, frozen or fresh
- 2 tsp. Asian chile bean paste or sauce (available at <a href="http://www.amazon.com">Amazon.com</a>)
- 2 tbsp. soy sauce
- Heat oil in a 12" skillet over high heat. Add garlic, ginger, and half the scallions; cook until fragrant, about 30 seconds. Add yuba, edamame, and chile bean paste; cook until hot, about 1 minute. Add soy sauce and ¼ cup water, and cook, tossing, until almost evaporated, about 30 seconds more. Divide between 2 serving bowls, and garnish with remaining scallions.
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