Braised yuba is a quick, naturally vegan and gluten-free Asian dish made by simmering soaked tofu skins in tamari sauce with green beans and mushrooms. The tapioca starch thickens the braising liquid into a glossy coating that takes under 30 minutes from soaking to plate.
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Soak the tofu skins overnight in a mixture of tamari and water.
Drain the liquid and put it aside.
Heat a tablespoon of coconut oil or other vegetable oil on a pan and add the tofu skins.
Stir them and cook for about 30 seconds to a minute.
Add the soy sauce and water mixture that you used for soaking the skins and continue cooking for a couple of minutes.
Add the chopped vegetables and cook for another minute.
Mix the vegetable broth with tapioca starch and pour the mixture into the pan.
Cook for one more minute, or until it thickens.
Give it a taste and add some more tamari if needed.
Serve with cooked rice.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove over medium heat with a splash of water to restore sauce consistency.
Yes, fresh yuba requires no soaking and will braise in 1–2 minutes instead of the full cooking time. Reduce the initial cooking time to 15–20 seconds to avoid oversoftening.
The recipe calls for soaking overnight in a tamari and water mixture. This rehydrates the dried skins and infuses them with flavor before cooking.
Cornstarch, arrowroot powder, or potato starch work equally well at the same 1 tbsp ratio to thicken the braising sauce.
Yes, it is naturally vegan. Use tamari or soy sauce (check the label) and vegetable broth, and ensure your oil is plant-based.
Yes, braise and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
