yuba

Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare but also very cheap and affordable. This Chinese Tomato and ‘Egg’ Stir-Fry is my vegan take on the classic— but instead of using eggs, I use beancurd rolls or sheets to mimic the texture and also add protein into the mix.This recipe is easy, delicious, and very tasty. The acidity from the tomatoes seasoned with soy sauce, sugar, and pepper is perfectly absorbed by the bean curd rolls creating an incredibly tasty dish, that’s perfect with rice.

Vegan Chinese Tomato and "Egg" Stir-Fry

lb ripe tomatoes ((4-5 small))

tbsp neutral cooking oil

scallion (, chopped (white and green parts separated))

garlic (minced)

tbsp Shaoxing wine

soy sauce

tsp white pepper

tsp sugar

3.5 oz fried bean curd rolls (or Yuba sheet (see notes))

water

salt (,

sesame oil

rice (to serve)

onions (for topping)

Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

Add in the beancurd rolls. Pour the water.

Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

Season the sauce with salt, to taste.

Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!

Yummy. I used kala namak in place iof regular salt to give it that eggy flavour I grew up with.

I used dried tofuskin and wasn't sure whether I was supposed to presoak them, I did and I think it was the right call, but it got a bit soggy even though I only used 60% of the water. It was tasty and very quick to cook (normally I need way more time than what you indicate), so a good workday dinner! Thanks : )

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.

Braised Beancurd Skin with Mushrooms

cooking oil

garlic (peeled)

5.2 oz shimeji mushrooms (or other mushrooms)

shiitake mushrooms (or other mushrooms)

carrot

3.5 oz dried beancurd skin

tbsp vegetarian oyster sauce

tbsp sugar

tbsp Shaoxing wine (or other rice wine)

tsp dark soy sauce

water (, plus more if needed (see notes))

tbsp corn starch

tbsp room temperature water

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Slice the carrot and mushrooms.

Heat a wok or large skillet over medium high heat.

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Season the mushrooms. Mix well.

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Add the chopped chives. Mix well.

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Serve this while hot and enjoy with rice.

So delicious! I've never used beancurd skin before, but I found some frozen beancurd skin and it was super easy to cook. Love the flavors, this recipe is a keeper! Didn't have rice wine but substituted with a little bit of mirin. Thank you!

Jeeca literally never misses and this was no exception. I doubled the sauce and added tofu as well. This was unbelievable, so flavourful, so hearty. As with all Jeeca's recipes, this became an instant go-to for a delicious week night meal.

Vegan BBQ Pulled “Pork” with Simple Vegan Slaw

yuba*

water or vegetable broth

“No Chicken” flavored Better Than Bouillon

liquid smoke

BBQ sauce

dry rub (recipe below)

onion

green cabbage

vegan mayo,

salt,

sugar,

black pepper

burger buns

vegan mayo

pickle slices

Begin by thawing your yuba to room temperature. Depending on how your yuba is packaged, it will affect how you are able to cut it. However, the goal is to gut the yuba into small pieces about ½ inch in size.

To a large skillet on medium-high heat, add the yuba, water, soy sauce, liquid smoke, and bouillon. Bring the liquid to a boil, and allow the mixture to simmer until most of the liquid has been evaporated or absorbed by the yuba. Stir often to prevent sticking.

When about ¼ cup of liquid remains, add your dry rub and ½ cup of BBQ sauce. Continue to stir, with the pan on medium-high heat until most of the liquid is gone. Add more BBQ sauce and dry rub to taste. Allow the yuba to caramelize slightly, before turning off the stove, and adding another bit of sauce to keep the mixture moist.

To make the Vegan BBQ Pulled “Pork”

Cut your cabbage into thin ribbons. Add the remaining ingredients, stir, and then taste for seasoning. You can use this slaw immediately, or let it rest in the refrigerator until ready to serve.

To make the Simple Vegan Slaw:

Smear a bit of vegan may on the inside of your buns, and then toast them until golden brown. Add your BBQ Pulled “Pork”slaw, and pickles. Serve warm.

To serve:

This is so good! I noticed the recipe called for diced onions, but I didn’t see where to add it so I left it out. I used dried yuba and it worked well.

This Tofu Skin Roll is packed with crunchy vegetables and then slathered in a savory and flavorful sauce. Perfect as an appetizer or a dish by itself, this dish is vegan and delicious.

Tofu Skin Roll '腐皮卷'

full sheets

cabbage (julienned)

celery

carrot (shredded)

Shiitake mushrooms (used dried mushrooms)

sugar (optional)

white pepper

ginger

water (or vegetable stock)

sugar

cinnamon

star anise

Other Ingredients

Flour paste (see notes)

Cornstarch slurry

Cilantro

Gather and prepare all the ingredients.

To make the filling, heat a non-stick pan with ½ tablespoons oil and sauté mushrooms until aromatic.

Then, continue to sauté carrots and celery until carrots turn softer. Add in the cabbage and toss until well-combined. Season accordingly and transfer to a bowl to cool.

Filling

Lay 2 half-moon shape tofu skin on a cleaned chopping board to make a round circle. (Skip this step if you have a full circle sheet)

Then, add another half-moon shape tofu skin in the middle to connect both sheets together. Glue all the openings with the flour paste.

Place the filling at the top of the sheet (the side closer to you), and bring the sides to the middle, then roll it into an enclosed log.

Transfer the log onto another half-moon tofu skin and roll it up again. Poke a few holes on each side of the roll with a cake tester or fork.

To fry the tofu skin roll, place enough oil in a shallow pan, and fry it until golden brown then set aside. The oil temperature should be about 300°F- 320°F (150°C-160°C). Transfer cooked tofu skin roll to a cleaned plate.

How to assemble and cook the Tofu Skin Roll

In a heated non-stick pan, add a drizzle of oil and sauté ginger until fragrant. Then, slowly pour in the water or vegetable stock and add in the cinnamon stick and star anise and bring it to a rolling boil.

Season with soy sauce and sugar accordingly. Once the sugar has melted, turn down the heat to medium and carefully place the tofu skin roll into the pan.

Using a ladle, spoon broth over the tofu skin roll and turn the log occasionally so each side has time to absorb the sauce.

Cook each side for about 5 minutes. Transfer the roll onto a cleaned chopping board and slice into your desired width once cooled.

To make the sauce, thicken the remaining broth with cornstarch slurry.

Braise and Sauce Mixture

Slather the tofu skin roll with sauce and garnish with cilantro or serve sauce as dip for an enjoyable meal.

How to Serve

I found your site recently and I am taste testing this recipe today for our vegan Christmas dinner. I found frozen and dried tofu skin, so I thought I would use the dried ones today. Oops! They simply fell apart after softening them, so I have some very shaggy layers in a pan braising right now - I wasn't able to roll anything. But this is a taste test after all, and I'm hoping the frozen ones are easier to handle for a better presentation. The colour and texture isn't great today and I'm hoping frozen will be the answer to that. The taste is delish, so I'm looking forward to a 5 star Christmas dinner!

This was super tasty but my tofu skin broke and so it wasn’t a roll. It all fell out! I used dried tofu skin and soaked it in warm water first. Have you got any tips on where I went wrong?

I love this recipe. Is so presentable, easy and most of all, I love the simple gravy it is braised in. Thank you for sharing such amazing recipe

Love all your recipes!! So easy to follow and yummy to taste

https://www.youtube.com/watch?v=KZf8sAJzDN0

This Tofu Skin Roll is packed with crunchy vegetables and then slathered in a savory and flavorful sauce. Make this today for a perfect appetizer or serve as a meal! Thanks for watching. 中文食谱往下滑. 谢谢收看!

For the full recipe, please visit: https://woonheng.com/tofu-skin-roll-yuba/

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Ingredients
- 2 full sheets or 4 half sheets of Tofu skin (Yuba) used frozen
- 250 g of cabbage, julienned
- 1 stalk celery, cut into matchstick
- 1 small carrot, shredded
- ¼ cup sliced Shiitake mushrooms (used dried mushrooms)
- oil for cooking
Filling's Seasoning
- 1½ tablespoon soy sauce
- ½ teaspoon sugar optional
- ½ teaspoon white pepper
- a drizzle of sesame oil
Broth and Sauce
- 4 slices of ginger
- 2 cups of water or vegetable stock
- 2 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1 cinnamon stick
- 5 star anise
Other Ingredients
- Flour paste 
- Cornstarch slurry
- Cilantro
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腐皮卷材料
- 豆腐皮
- 250克白菜
- 1根芹菜
- 1个小胡萝卜
- ¼杯香菇
- 油
馅料的调味料
- 1½汤匙酱油
- ½茶匙糖
- ½茶匙白胡椒
- 麻油

汤汁
- 4片生姜
- 2杯水或蔬菜汤
- 2汤匙酱油
- 1茶匙糖
- 1个肉桂棒
- 5八角

其他材料
- 面粉糊
- 玉米淀粉浆
- 香菜

Tofu Skin Roll (Yuba) - 简单又美味的腐皮卷

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Top 4 yuba recipes from across the web

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The most viewed yuba recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine