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!