Yuba Cilantro Salad

Watch how to make it here

Dried beancurd is known as yuba (a Japanese term) or tofu skin. Since it is not made with a coagulant, it is technically not tofu. However, it is delicious, and more people should try this type of “tofu” or soybean product. There are several ways to serve it, but the easiest and simplest way is to coat it with a cilantro-garlic sauce. This makes a great side dish!

Notes:

  1. Dried beancurd can be found online or at most Asian grocery stores. They are typically sold as long tofu sticks.
  2. Store leftovers in the fridge for up to 3 days.

Prep Time

10 min

cooking time

5 min

Servings

4

total time

15 min

Difficulty

Easy

Ingredients

1
1 cup dried beancurd
2
2 tbsp cilantro, chopped
3
1 tbsp garlic, minced
4
2 tbsp red bell pepper, diced
5
2 tbsp neutral oil
6
2 tbsp soy sauce
7
2 tsp sugar
8
1 tbsp rice vinegar

Cooking Instructions

1
1
Soak the dried beancurd in about 2 cups of boiling hot water. Allow it to sit for 10 minutes until fully rehydrated. Drain the water, pat dry with a paper towel, and set aside.
2
2
Heat the oil in a saucepan. Combine the cilantro, garlic, and red bell pepper in a heat safe bowl. Carefully pour the hot oil in the bowl. After a minute or two, add the soy sauce, sugar, and rice vinegar. Mix everything together and coat the yuba with the sauce.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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