At New York’s Tuome restaurant, chef Thomas Chen pairs morels with pieces of yuba, or tofu skin, to soak up his pungent black bean chile sauce, creating a rich, flavorful almost-stew.
- 4 oz. dried yuba sticks
- 1⁄4 cup black bean sauce
- 2 tsp. chile oil
- 1⁄2 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. canola oil, plus more for frying
- 3 oz. enoki mushrooms, trimmed
- 3 oz. fresh morels, cleaned and trimmed
- 1 1⁄2 cups chicken stock
- 6 tbsp. unsalted butter
- 6 eggs, poached, for serving
- Baby or micro mustard greens, for garnish
- Place dried yuba in a bowl of cold water; let soak until softened, about 1 hour. Drain yuba and cut into 1″ pieces; set aside.
- Stir black bean sauce, chile oil, shallot, and black pepper in a bowl; set aside. Heat 2″ canola oil in 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, fry enoki mushrooms until golden and crisp, about 1 minute. Transfer mushrooms to paper towels to drain; season with salt.
- Heat 2 tbsp. canola oil in a 12″ skillet over medium-high. Cook morels until tender, 2–3 minutes. Add reserved yuba and black bean sauce, and the stock; boil. Stir in butter and salt; cook until thickened, 10–12 minutes, and divide between bowls. Nestle a poached egg in center of each dish; garnish with reserved enoki mushrooms and the mustard greens.