Stir-Fry with Yuba Noodles
Two stir-fries in one week! Who knew? ;)
After the Firecracker Stir-Fry for Valentine's Day, we had a large batch of leftover yuba pieces that we didn't want to go to waste.
To start, we cut the yuba into 1" strips and tossed them them briefly in a mix of 2 tbs. of water and 2 tsp. of sesame oil to slightly rehydrate. Then while still wet, we put them in the smoker box with oolong tea and processed the strips for 15 minutes.
From there, the noodles were briefly stir-fried in canola oil so they started to get a little crispy, and then they were tossed with a sauce made up of 1 tbs. hoisin, 1 tsp. sesame oil, 1 tsp. black vinegar, 1 tbs. tamari, 1 tsp. sriracha, 1 tsp. agave and a splash of water whisked in to incorporate it all together.
The noodles were cooked until the sauce was reduced to a glaze, then added to the bowl. The rest of the stir-fry (snow peas, carrots, shiitake mushrooms, baby corn, tofu, garlic, ginger) was placed on top and served hot.
The result was exceptional -- the yuba was slightly chewy, full of flavor and a good foil for the rest of the stir-fry.