He put slices of homemade tofu inside of dampened yuba, and then basted them in a soy, sugar and oil mixture before they went into the oven. The yuba was a little sloppy, I suspect because we bought the cheap stuff, but it did the job and once it crisped up you could barely tell that it wasn't perfect.
It was a yummy, crispy wrapper to soft, sweet tofu. And easily gluten free - just use wheat-free soy sauce as a baste. These weren't completely perfect - the inside was a bit bland, but that is an easy fix. We'll just marinate the tofu before wrapping and baking in the future. But this was a great idea, and I highly recommend it.
6 comments:
If only I weren't such a lazy cook at the moment... somehow I know that even if I bought the ingredients to make this, I'd end up at the kitchen counter eating the yuba, then eating the tofu, then drinking the tamari. (Okay, not the last part.)
I think if you added "dressing" herbs like sage and thyme it would be really nice!
Hi Theresa, just wanted to drop you a line. I have been reading your blog for years now and just love it. I am an Aussie, living a fairly dull suburban life in the UK (although a very happy dull suburban life!) and I read your blog and dream of tropical climes, good food and adventures. :)
Thanks so much for sharing your world with us!
Raven
This looks really interesting. I don't know if I can get Yuba here. Your picture looks awesome.
Mmmm yum! I love yuba, my local Japanese restaurant does this thing called Yubamaki which is yuba wrapped around veggies, tied up with a noodle & deep fried - it's SO delicious!
Hey, I like this site, there is another that you might find interesting try Heather's Blog - Dinevegan http://dinevegan.wordpress.com/
Tony
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