Braised Yuba Sheets/ Tofu Skins
I have been ordering this item, without fail, in our weekend Taiwanese bento take-out (weekend is no-cooking-I-get-a-rest day). This single ingredient-item has many names to it: tofu skin, yuba sheets. It is not the first time I have eaten tofu skin (they are usually added as a component in a meat braise or in a vegetarian stew) but this store has it simply prepared: single ingredient tofu skin in a nicely seasoned (not overly salty or sweet) soy-sauce braise. You might have expected hard-boiled eggs and/or tofu braised together but...no.
Perhaps this is why all the attention has been given to the tofu skin itself; and I started to enjoy it more than I thought I would. The tofu skins are braised whole (in sheets), the sheets are folded thick and substantial that one actually tastes "soybeans" with each bite.
I wanted to replicate the dish at home, and since it is only one ingredient, I wanted the best (good quality)! As they say, if you can find fresh yuba, you’re in for a treat (and it's true)! So, at the back of my mind, I was set to seek out fresh yuba, and not those easily available dried tofu skins found in the Asian supermarket. However, it was no easy task finding fresh yuba and they don't come cheap.
Finally, I found organic fresh yuba from a organic vegetarian store (Sogo Tofu along De Anza Blvd, San Jose) specializing in homemade tofu products. The next best bet will be Hodo's fresh yuba sheets, available in selected Whole Foods Market.
Braised Yuba Sheets/ Tofu Skins
adapted from SeriousEats.com
Ingredients:
1 5-oz packet organic fresh yuba sheet
[Braising liquid]: 1/4 cup soy sauce,1 tbsp brown sugar, 3 tbsps Japanese sake cooking wine, 1 star anise, 1 stick of cinnamon, 2-3 cloves, 2-3 cups of water, sufficient to immerse the yuba sheets
Directions:
Prepare the braising liquid. Allow to come to boil, then turn down to low heat, add the fresh yuba sheets, and allow the yuba sheets to simmer in the braising liquid for 15-20mins till flavors are absorbed onto the yuba sheets. Fresh yuba sheets are more "fragile" and pliable than the dried ones, so do not simmer/braise for too long. Serve warm.
Tag: yuba tofu skin , tofu sheets
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