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!

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