Serves 6

Serve this spicy stew  with steamed brown basmati rice. This dish is even better reheated the next day! NOTE: Often, fried potatoes are added to this stew, but I opted for cubes of raw potato cooked in the stew, similar to the Creole version (see text above).  (See the link in the ingredient list below for where to buy yuba sticks online, or try an Asian grocery store.  Read the yuba info at the 2nd link below for how to ask for it in a Chinese market.)

7 oz. package of yuba (Chinese bean curd skin) sticks (see info about yuba here)

juice of 1 lemon

2 T. olive oil

2 large onions, thinly sliced

3 large cloves of garlic, crushed

1 red bell pepper, seeded and thinly sliced

1 medium carrot, peeled and diced small

1 1/2 c. water

2 medium Yukon Gold potatoes, scrubbed and cut into 1/2” cubes

1 c. frozen peas

1/2 c. dry white wine (or dry white vermouth)

1/3 c. tomato paste (1/2 small can)

1-2 T. aji amarillo paste  (Peruvian hot yellow chile paste) or Sriracha sauce

1 large bay leaf

2 teaspoons vegan bouillon powder or paste, or enough cubes for 2 cups broth

1/2  T. dried mint (or 2 T. chopped fresh)

1 tsp. salt

1/2 ounce dried porcini mushrooms, soaked for 1/2 an hour in boiling water (use mushrooms and strained soaking water in stew)

                OR use 1 tsp. dried porcini mushroom powder

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/4 tsp. tumeric

Soak the yuba in a large bowl of hot water for about 2  hours.  Drain the yuba, squeeze gently to remove as much water as possible, and cut the yuba into 1” pieces.  Mix them in a bowl with the lemon juice.  Set aside.

Heat the oil in a large pot.  Add the onions and stir-fry over medium-high heat until the onions are softened and slightly browned.  Add the garlic, carrot and bell pepper.  Stir fry until the pepper softens a bit.  Add the remaining ingredients,  including the yuba.  Bring to a boil, then lower the heat. Cover and simmer for about 30 minutes.

 Nutrition Facts

Nutrition (per serving): 311.9 calories; 35% calories from fat; 12.9g total fat; 0.0mg cholesterol; 541.6mg sodium; 662.2mg potassium; 28.8g carbohydrates; 4.9g fiber; 11.2g sugar; 23.8g net carbs; 21.6g protein; 6.5 points.