Friday, March 28, 2014

Yuba Skins on Skewers

Appetizer 03/28

Yuba Skins on Skewers


We use Yuba quite often -- mainly the fresh, frozen kind. Our usual method of cooking them is to marinate them with a mixture of water and tamari, which are rolled up, pan-fried and shredded as an accent on top of stir-fries.

Invariably, pieces around the edges will break off which don't end up getting used in the roll. This time I saved those left over bits and made a marinade of tamari, sesame oil, agave and sriracha and threaded the pieces on skewers (as shown above) which were then grilled until crispy. Delicious!

Saturday, March 15, 2014

Moo Shu Pancakes stuffed with Tea-Smoked Tofu, Napa Cabbage, Radish Greens, Yellow Bell Peppers and Shiitake Mushrooms, Fried Rice, Grilled Asparagus

Dinner 03/15

Moo Shu Pancakes stuffed with Tea-Smoked Tofu, Napa Cabbage, Radish Greens, Yellow Bell Peppers and Shiitake Mushrooms

Fried Rice

Grilled Asparagus


Liz made the pancakes -- as we wrote a while back
The moo-shu pancakes are basically a 2:1 ratio of flour to water, a pinch of salt, and 1 tsp sesame oil. The trick is rolling them out the right thickness -- not so thick that they're chewy -- and thin enough that they cook evenly and are flexible.

The filling of tea-smoked tofu, peppers, cabbage, radish greens and mushrooms was stir-fried and tossed with a little hoisin sauce from the Hot Knives guys, below...