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Here’s the recipe to make your own holiday roast. You can pretty much use any combination of herbs you like. It’s important to use fresh yuba and also to tie very tightly so the roast adheres together!
6 packs 5-oz Yuba
½ gallon water, enough to cover
3 Tablespoon fresh thyme, chopped
3 Tablespoon fresh rosemary, chopped
5 Bay leaves
2 Tablespoons Shiitake Powder
2 Tablespoons Garlic Powder
2 teaspoons Black Pepper, freshly cracked
3 Tablespoons Soy sauce
3 Tablespoons Blackstrap Molasses
1 Tablespoon nutritional yeast
1 Tablespoon kosher salt
Chop up yuba into 1/2 inch ribbons
Make a broth with the rest of the ingredients. Add yuba and top with enough water to cover yuba. Taste broth. The broth should be very salty as the yuba does not absorb too much of the salt. Simmer 45 minutes
Drain thoroughly. Squeeze very dry. Remove bay leaves. Wrap with cheesecloth, twist and tie very tightly into a ball. Tie the cloth closed at one end with kitchen twine, then proceed to squeeze out any remaining liquid, then eventually tie a crisscross to expel even more water and create a tight ball – very important for keeping the yuba fully formed. (Click here and here for tying visuals.) The packet should feel as firm as a flexed bicep!
Steam loaves 45 minutes. Let sit in the refrigerator overnight. Unwrap. (hint: spray cheesecloth with water so the cheesecloth lifts off the surface without breaking the “skin”.)
Makes one glorious 2.5 lbs loaf
Yuba makes for the perfect gluten-free, high protein “fresh pasta”. We made little bites of the nettle yuba pasta for our Tofu Disruption reception. The robust, almost meaty flavor of the nettle complements the nuttiness and chewiness of the yuba making each bite most satisfying.
2 5-oz Yuba, sliced into thin noodles
1/2 lb nettle
2 tablespoons EVOO
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup EVOO
1/2 cup pine nuts, roasted
To make the nettle pesto:
Rinse and wash nettles using rubber gloves and a pair of tongs. Drain and spin-dry with a salad spinner. Remove any large stems (they make great compost as they give out lots of nitrogen, no seeds nor flowers, though).
Melt olive oil in a medium saucepot over medium high heat and add sliced garlic; sauté until golden brown. Add nettles, cover immediately to capture the aroma and cook until wilted, about 2 minutes. Add salt to taste. (Make sure nettles are cooked before you taste them; they loose their stinging qualities once cooked.) Finish with some black pepper.
Using a blender, puree nettle until smooth. Drizzle in EVOO as you puree. Keep warmed.
Toss nettle pesto with thinly cut yuba. Sprinkle with pine nuts and serve with some shaved pecorino.
For our inaugural Tofu Disruption event, we served bites of tofu laab at our welcome reception. The shrimp complemented the tactile texture of the tofu, and the tartness and crunch of the quince nicely complements the mixture.
2 blocks Hodo Firm Tofu (or if you can, get your hands on some of our medium tofu, that offers a great consistency -available at SF Sat Farmers’ Mkt – Saturdays at CUESA)
1 lb small shrimp, peeled, blanched and diced (omit for vegan)
2 quinces, peeled, poached and diced small
Water to cover
Juice of 1/2 lemon
1/2 cup sugar
5 kaffir lime leaves, vein removed, chiffonade
1 cup cilantro leaves and stems, chopped
1 cup green onions, sliced thinly
1/2 cup mint leaves, chiffonade
1/2 cup Vietnamese cilantro leaves, chiffonade
4 Tablespoons fish sauce, substitute with soy sauce for vegan version
6 Tablespoons palm sugar
3 cloves garlic, minced fine
4 Fresno red chilies, seeded and chopped finely
2 limes, zest and juice
2 Tablespoon toasted rice powder (from 3 Tablespoons glutinous rice)
Chicharron (from 4505 Meats)
Drain and pat dry tofu. Crumble into pea-sized pieces.
Prepare the shrimp: Bring a heavily salted pot of water to boil. Remove from heat, add shrimp and stir. After a few minutes, check to see if shrimp is pink, then remove and transfer to a bowl of iced salted water. Drain and pat dry. Dice.
Prepare the quince: Peel and dice quince small and drop into a pot of water with lemon juice. Add sugar, and bring to a simmer and boil till quince is tender. Remove from heat, shock in cold water. Drain and pat dry.
Preparing the dressing: Whisk together lime juice, fish sauce and sugar and till the sugar is dissolved. Then mix in fresno, lime zest and garlic. Set aside.
Preparing the toasted rice: Dry-fry the glutinous rice (without any oil) under medium heat till golden brown. Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle. Set aside.
Assembly: Mix in the rice powder, herb mixture, shrimp, quince and dressing tofu and toss to combine. Let sit for 10 minutes for the flavor to come together. Serve with a piece of chicharron.