BRYANNA’S YUBA STEW
This rich soy product makes a delicious stew to serve with mashed potatoes.
6 oz. package Chinese dried beancurd skin sticks (yuba)
2 T. soy sauce
1 1/2 T. extra-virgin olive oil
1 large onion, thinly sliced
1/2 c. chopped carrot
1/2 c. chopped celery
2 1/4 c. hot richly-flavored vegetarian broth mixed with
1 tsp. Marmite or other yeast extract
2 large carrots or parsnips, peeled and cut into "matchstick" pieces
1/4 cup dry sherry (or marsala or madeira)
1 bay leaf
2 cloves garlic, chopped
large pinch of dried rosemary
1 1/2 c. frozen petit pois (baby peas)
1 T. potato starch dissolved in 1 1/2 T. cold water
salt and freshly-ground black pepper to taste
Soak the yuba sticks in a large bowl or pot of warm water for a couple of hours. Drain them and pat dry on clean tea towels. Cut them into 2" pieces. Toss them in a bowl with the
Preheat the oven to 375 degrees F.
In a large nonstick or cast iron skillet, heat the olive oil over medium-high heat. Add the yuba sticks with soy sauce and stir-fry until they begin to brown. Add the onion, chopped carrot and celery and keep stir-frying until the vegetables begin to brown. Scrape this into a small roasting pan or a large casserole. Pour the broth into the skillet and scrape up all the good "brown bits". Pour this into the casserole and add the remaining ingredients EXCEPT the peas and dissolved potato starch.
Cover the pan and bake for 1 hour, adding the peas during the last 15 minutes of cooking. Remove from the oven and immediately stir in the dissolved potato starch. Stir until the juices in the stew have thickened. (Note: Potato starch does not have to be boiled to thicken a sauce or stew—it will thicken immediately in a hot liquid.) Taste for salt and add plenty of freshly-ground black pepper.
Nutrition (per serving): 276.4 calories; 48% calories from fat; 15.5g total fat; 0.0mg cholesterol; 678.9mg sodium; 305.8mg potassium; 13.7g carbohydrates; 2.2g fiber; 9.2g sugar; 11.4g net carbs; 24.6g protein; 6.4 points.