Yuba Kara-age

I'm not keen on substitutes for meat, dairy and eggs in my vegetarian diet. I don't really miss them all that much, and am quite content to eat vegetables, beans and other tasty whole foods without disguising them as "meat." However, a few weeks back in Kawagoe, we picked up a bag dried yuba (tofu skins) that was bunched into ugly little dessicated balls. The health food store lady told us they were delicious if breaded and fried. She was right. The texture is uncannily like chicken breast and this recipe makes a delicious meat-like side dish.

Yuba Kara-age
serves 2

6 dried yuba balls
warm water
1 Tbsp soy sauce
1 tsp black sesame seeds
chili powder
coriander leaf
cumin
1 Tbsp flour
1 Tbsp corn starch
oil
Chinese mustard

Soak the dried yuba in warm water for about 45 minutes to an hour. When completely reconstituted, it will be doubled in size and spongy with no hard bits in the middle. Squeeze the water out. Drizzle the yuba with soy sauce then sprinkle with sesame seeds, chili powder, coriander and cumin. Toss to coat. Dredge in flour and allow to marinate for 20 minutes or so.

Heat oil quite hot in a fry pan or deep fryer. Coat the yuba in corn starch and fry until golden brown. Drain (or blot) and serve with spicy Chinese mustard.