GLUTEN FREE VEGETARIAN YUBA ROLL WITH BOK CHOY
For an introduction to Lilli and Loo, see the first and second posts I've made about this upper East Side gluten-free treasure. The dish pictured above contains an item many westerners might not be familiar with, yuba.
Yuba is the skin which forms on the top of boiling soy milk when tofu is made. If the process of making yuba sounds unappetizing to the western ear, just think of what's involved in making cheese, for one! Yuba is as ubiquitous in the east as cheese is in the west: there are traditional Chinese, Korean and Japanese yuba dishes, just for starters.
Once yuba is skimmed off the top of the pot of soy milk, it is then fried or sauteed in pieces or large sheets, or made into dried small cigar-like shapes which are then hydrated and used as fresh yuba would be. Its texture is that almost of pasta. A faux-chicken dish is made from layered pressed yuba. It is extremely versatile! The dish pictured above is one of the BEST preparations of yuba I've tasted so far. You can also find yuba rolls at Souen.
Most of the time (unless it's crispy on the outside and deep fried) I am not much of a fan of tofu. To be able to get a main dish protein in the form of a pasta sheet, to me, is heaven!
This roll was delicious, filled with crunchy mixed vegetables and peanuts in a slightly sweet sauce which contrasted beautifully with the slightly bitter bok choy. The generous serving, with the accompanying brown rice, was enough for two light meals, and made a great lunch the following day.
For dessert, we shared my favorite, the blueberry pound cake. A lovely meal.