When you want to cook something that is new to you, you probably try to use it for the dishes that are familiar to you. I tried to use ‘Yuba’ (Tofu Skin) for ‘Goma-ae’, a Japanese dish of vegetables dressed with sweet sesame seed sauce. I cook ‘Goma-ae’ very often and you can find many ‘Goma-ae’ recipes on this website. ‘Yuba’ is made from Soy Bean and it is almost tasteless. It goes well with ‘Goma-ae’ Sauce. This dish is almost identical to my Carrot & Tuna ‘Goma-ae’, and it is a Vegan version.
30g Dried Yuba (Tofu Skin)
2 Carrots *Today I used 240g, cut into thin strips
1/2 tablespoon Sesame Oil
1 pinch Salt
1/4 teaspoon Dry Chilli Flakes *optional
2 tablespoons Toasted Sesame Seeds *ground
1 & 1/2 tablespoons Sugar *alter the amount to suit your taste
2 tablespoons Soy Sauce
- Break Dried Yuba (Tofu Skin) into bite-size pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. *Note: It might take much longer time to rehydrate the compressed parts.
- Cook rehydrated Yuba in slightly salted water for 5 to 10 minutes, then drain. Squeeze to remove excess water.
- Grind Toasted Sesame Seeds, OR use the trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce and mix well to make ‘Goma-ae’ Sauce. *Note: I made this ‘Goma-ae’ Sauce sweeter than usual.
- Heat Sesame Oil in a frying pan over medium heat, cook Carrots for a few minutes. Add 1 pinch Salt and Chilli Flakes (if you like this dish spicy), stir, and remove from the heat while they are still crunchy.
- Combine Carrot, ‘Yuba’ and ‘Goma-ae’ Sauce.
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