Vegan Braised Yuba with Mushrooms

🧂 Ingredients

• 8 oz Yuba

  Bean Curd Sticks (dry or hydrated)
• 6 Shiitake Mushrooms
• 2 Red Potatoes

  medium sized pieces
• 2 tbsp Cooking Oil
• ½ cup Scallions

  diced
• 2 tbsp Garlic

  minced
• 2 inches Ginger

  Sliced
• 2 tbsp Soy Sauce
• 2 tbsp Dark Soy Sauce
• 2 tsp Brown Sugar
• 2 tsp Salt
• 1 cup Vegetable Stock
• Corn Starch Slurry

  (2 tbsp Corn starch + 2 tbsp water)

Instructions

• 1 If using dried yuba, rehydrate to package instructions or soak in warm water for
  10 minutes completely submerged. Strain and set aside.
• 2 To a pot, add water, potatoes, and salt. Bring to a boil, and boil the potatoes
  just a little under fork tender. Strain the potatoes, and set aside to cool.
• 3 To the pot with boiling water, add mushrooms and blanch for 1-2 minutes. Strain
  and set aside.
• 4 Next add the yuba (bean curd) sticks and boil for 2-3 minutes. Strain and set
  aside. Discard the water.
• 5 To a wok over medium heat, add oil and allow it to heat up.
• 6 Add scallions, garlic, and ginger and sauté for 1-2 minutes.
• 7 Add the mushrooms and sauté for 1 minutes.
• 8 Add the potatoes and yuba sticks and stir to combine.
• 9 Add the light soy sauce, dark soy sauce, sugar, salt, and vegetable broth. Stir
  to combine, cover with lid, and simmer for 5 minutes.
• 10 Add corn starch slurry, and stir continuously to allow the sauce to thicken to a
  velvety consistency.
• 11 Garnish with scallion greens and serve with steamed brown rice and bok choy.

Nutrition Info