Baked yuba rolls with fermented tofu and red sauce

Phew this was a labour of love! The results were pretty amazing if we do say so ourselves, but it was tricky, and time consuming… if you want to impress, or try something unusual, and have a spare 24 hours, give it a go!

While we were researching making soy milk a few weeks ago, we spied instructions for making yuba, or tofu skin and really fancied having a go. But then what to do with it once we’d made it…

It’s a while since we’ve played around with strained soy yoghurt, but the creamy flavour and texture is perfect to use as a cream cheese substitute. So we thought why not use it in place of ricotta and make a fusion type of cannelloni!

Along with the soy cream cheese, we’ve used spinach and mushrooms flavoured with fermented tofu to stuff the yuba. Fermented tofu is very strongly flavoured, and reminiscent of blue cheese. It’s delicious, but you only need a tiny amount!

Along with a roast pepper sauce flavoured with ginger and coriander this makes an unusual, and really rather fancy meal!

Feel free to make it with gluten free lasagne sheets or crepes, or paper tofu which was our original intention if it hadn’t gone off before the use by date….

The finished dish!

The finished dish!

serves 2


for the yuba

100 g soy beans

1.5 litres water

you will also need muslin for straining, a large shallow saucepan, and chopsticks

for the red sauce

400 g of red peppers, or a mixture of red and yellow

4 tbsp fresh coriander, chopped

2 tbsp fresh ginger, grated

salt

for the soy cream cheese

500 ml plain soy yoghurt

1 tbsp lemon juice

salt

1/2 tsp cracked white pepper

for the spinach and mushrooms

250 g mushrooms, finely chopped

2 tsp oil

100 g frozen spinach

1/4 tsp crushed fennel seeds

3 cubes of white fermented tofu

for the topping

2 tomatoes, thinly sliced


To make the yuba, first follow our instructions for making soy milk. Heat a large shallow saucepan on a medium heat, using a heat diffuser if possible. Pour 350 ml of soy milk into the pan and heat until it has darkened in colour, and wrinkled right to the edge of the pan. Using chopsticks or similar, loosen the skin round the edge of the pan and carefully slip a chopstick underneath the very edge. Lift the yuba, and slip the second chopstick under. Quickly and smoothly remove it to a board covered with baking paper to cool. Repeat as necessary, adding a little more soy milk each time. We made a try out one (or two…) to get the hang of it, and then four more for our rolls. Don’t worry if it sticks together when you’re removing it, if you’re fairly quick you can straighten it out. It does take a bit of practice, we found that we were using too low a heat at first. Bubbles under the yuba don’t matter too much, it will form the skin quicker but can be harder to remove cleanly. It should take around 10 minutes per sheet of yuba. It really doesn’t matter if the skins have the odd hole or tear!

Yuba

Yuba!

For the soy cream cheese, line a sieve with muslin, set it over a bowl. Mix the yoghurt with the lemon juice and a large pinch of salt and tip into the muslin. Leave to strain overnight, adding a bag of beans or suchlike after an hour or two to help the liquid out.

Tip into another bowl and mix through the salt and white pepper.

To make the sauce, first roast the peppers. Heat the oven to 220 degrees c and roast the peppers for around 40 minutes until blackened. Transfer to a bowl and cover with cling film. Leave to cool.

Skin the peppers and remove the seeds, reserving as much juice as you can. Put the peppers, juice, coriander, ginger and a little salt in a food processor and blitz until combined.

Now the mushrooms and spinach! Saute the mushrooms in the oil until they start to release liquid. Add the frozen spinach and cook until it’s heated through and all the liquid has evaporated. Stir in the fermented tofu and crushed fennel seeds.

Now we’re ready to assemble…

Preheat the oven to 180 degrees c.

Lightly oil a small baking dish, about 25 cm x 15 cm. Spread half of the pepper sauce in the bottom. Take a sheet of yuba and spoon 1/4 of the mushroom mixture into the middle and spread it out into a log shape. Blob two teaspoons of cream cheese along the top. Carefully fold the yuba skin over the filling and transfer the roll to the baking dish fold side down. Spread the rest of the pepper sauce over the rolls, and arrange the tomato slices on top. Bake for 25 minutes, while you have a sit down and recover….

A cross section of the yuba roll...

A cross section of the yuba roll…


By A. and E.

8 thoughts on “Baked yuba rolls with fermented tofu and red sauce

  1. Pingback: Broccoli and mushrooms in fermented tofu sauce | veganbungalow

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