Grilled Vegetable & Yuba Napolean
I was very excited to find Hodo Soy's Yuba (tofu skin) now available in stores. I learned about working with Yuba at Millennium.Taught by Millennium's Executive Chef Eric Tucker, these classes have really opened my mind to vegan ingredients and techniques (There's a class this Sunday, July 31st - I'll be there!)
Some of the yummy yuba dishes we've made in recent classes:
Yuba rolls stuffed with seasoned butternut squash puree, sauteed mushrooms, and sushi rice:
Bahn Mi with marinated and sauteed yuba with sesame tofu mayonnaise, plum anise hoisin, pickled carrots, sliced jalapeno:
Delicious Pea and Cilantro Puree-Stuffed Fried Yuba Ravioli with sesame seeds:
So I was swimming when I got this idea for a Grilled Vegetable and Yuba Napolean. In place of cheese, I fried the yuba in olive oil with garlic. I grilled eggplant and tomato on my Griddler by Cuisinart. I salted the vegetables and griddled them with olive oil. The garlic crisped yuba subsitiuted for a a creamy cheese element and I topped the yuba with with pesto. A super-easy and satisfying summer dish worthy of good company!