Spicy Yuba Stir Fry Recipe

Spicy Yuba Stir Fry Recipe Recipe

Yuba is called tàu hũ ky in Vietnamese and it's a fairly common ingredient in the Buddhist vegan diet. Most meals resemble and have the texture of meat, and yuba often plays the key role of meat substitute in the dish. I was surprised to discover that Costco now carries this product. Lulu sampled the yuba strips and liked them, so I brought home a package.

I used the ready-seasoned spicy yuba strips and made a stir fry of various vegetables such as sugar snap peans, cauliflower, onion wedges and cucumbers freshly picked from our garden.

My husband Lulu noticed that the Marketmore cucumbers he planted two months ago had started to produce. It's so pleasant getting new vegetables every day. I'll show you our beautiful bounty of beets, cucumbers and zucchini soon. Our tomato plants are already 5 feet tall but the fruit hasn't quite ripened yet. I love California!


Yields: 6 servings

½ (16-ounce) package fresh spicy yuba strips, about ½" wide
2 tablespoons canola oil (or any neutral oil)
1 (1-inch) piece fresh ginger, peeled and finely chopped
½ pound sugar snap peas
½ teaspoon mushroom seasoning salt (or regular salt)
1 any cucumber variety (I used Marketmore cucumbers), peeled
2½ tablespoons hoisin sauce (or oyster sauce)
1 teaspoon chili garlic sauce
1 cups cauliflower florets
1 tablespoon white vinegar
1 yellow onion, cut into small wedges
½ teaspoon black pepper, freshly cracked


Prepping the cucumber: Peel the cucumber (if it's the Marketmore variety, the skin has spikes). Cut the cucumber in half lengthwise. Cut into 3"-pieces, then each piece into 4 small wedges.

Prepping the cauliflower: Place the cauliflower florets in a large bowl, cover them with water and add the white vinegar. Stir well. Soak (see tips) for 5 minutes, then drain. Fill a small saucepan with cold salted water and bring to a boil. Add the cauliflower, bring back to a boil, then reduce the heat to medium-low. Cook for about 10 minutes. Drain the water, then pull apart and separate the small florets.

Cooking the sugar snap peas: Wash the sugar snap peas. Snap the ends between your fingers and pull out the fibrous strings (if any) on each side of the vegetable. Boil the sugar snap peas in salted water for about 4 minutes. Drain the liquid and immediately transfer to an ice water bath. Pat dry. Note: I added to the boiling water with the cauliflower a few minutes after it had started boiling.

Assembly time: In a wok, heat the oil. Add the ginger and cook until fragrant and lightly golden. Add the onion wedges and cook for another minute. Add the yuba strips, chili garlic sauce and hoisin sauce. Stir fry for a minute. Add the cauliflower, sugar snap peas and mushroom seasoning salt. Transfer to a serving platter. Sprinkle with black pepper.

Serve with jasmine brown rice (it's healthy!).

Eat with chopsticks!


You can find fresh yuba (tofu skin or bean curd skin) in the fresh food aisle of any Asian markets in the Bay Area of California and now it's available at Costco. You could make the same dish using frozen or rehydrated yuba if fresh isn't available.

Mushroom seasoning salt brings a very distinct, earthy flavor to the dish. You can find it at gourmet specialty stores or in most Korean stores.

Soak the cauliflower in the "vinegary" liquid to prevent oxidation (turning brown) of the vegetable.

You can find ready-made chili garlic sauce or make a homemade version.

Published By: Jacqueline Pham on June 8, 2012.


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