Braised Rolled Tofu Skin


Yields: 6 servings
1 (5-ounce) package fresh Hodo yuba
2 tablespoons peanut oil
2 cloves garlic, finely minced
1 teaspoon ginger, finely chopped
1/3 cup soy sauce
1-½ tablespoons granulated sugar
1 tablespoon dark honey
½ teaspoon paprika
½ teaspoon red chili powder
½ teaspoon mushroom seasoning salt (or regular salt)
1 teaspoon black pepper, freshly ground
2 tablespoons cilantro, chopped


In a pan, heat the oil and add the chunks of rolled yuba. Roll the yuba pieces and brown each side until golden. Transfer the rolled yuba onto a platter. Using kitchen shears, snip the tofu into 1-½” pieces.

In the same pan, add more peanut oil if necessary. Add the chopped garlic and ginger and cook for about 1-2 minutes until slightly golden. Place the yuba pieces back into the pan. Add soy sauce, honey, sugar, mushroom powder, paprika and cayenne powder. Add ½ cup of water. Once the water evaporates, check the seasoning. Add more salt (if necessary) and black pepper. Add cilantro.

For serving, place the yuba bits in a few leaves of iceberg lettuce. Garnish with fresh cilantro.

Serve with steamed jasmine rice and eat with chopsticks!

This entry was posted in Base Tofu Product, Chinese, Course, Cuisine, Hodo Yuba, Main Dish, Side-Dish. Bookmark the permalink.