About the Recipe
Ingredients
Filling
1 pack (~8 sheets) yuba Beancurd Skin sliced in half
250g Vegan mince (gehakt)
1/2 Onion
1 Carrot, shredded
Spring onion (scallion)
1/2 Bell pepper
Dried Wood Ear or Porcini mushroom
400g Tofu
1tbsp Soy sauce
2tbsp Garlic powder
1tsp White Pepper
1/2 tbsp Vegan Oyster Sauce
2tbsp Garlic-ginger paste
2tsp Chinese vinegar
1tbsp Sugar
1/2tsp sesame oil
Sauce
1tbsp Soy sauce
1tbsp Vinegar
1 tsp Ginger, cut into very thin matchsticks or tiny cubes
1tsp Sugar
2tbsp Water
Preparation
Step 1
Firstly, hydrate your mushrooms by placing them in a bowl, and pouring boiling hot water. While you wait for them to rehydrate (10-15mins), grate the carrots, then cut bell peppers, onions, and the white half of the spring onion into small (1cm) cubes. Use the rest of the spring onion (the green top) for garnish, by slicing them very thinly. The tofu you should smash in your hands or with a potato masher until its evenly crumbled.
Step 2
In a hot pan with oil, sautee the veggies well, until they are cooked through, then toss in the garlic and ginger paste. In that same pan, toss the vegan mince and tofu. You may want different ratios of those two depending on your taste, this is a very flexible recipe.
Step 3
Once the mince and tofu are cooked, add your seasoning (soy sauce, oyster sauce, pepper, garlic, etc.) Feel free to modify the flavourings and proportions to your own taste. Once the filling is seasoned to your liking, integrate the mushrooms, and let cool.
Step 4
For the next step, you want to grab your yuba, we get ours at the Amazing Oriental, in Utrecht station, but you can often find them at Tokos. Yuba needs to be hydrated to place them in cold water, careful not to break them before they get hydrated and flexible. While you wait for the yuba to hydrate, start heating up a pan over medium heat, with about a half cm of oil.
Step 5
After the yuba become wet and pliable, cut them in half, since they are quite large. Now you want to prepare your pockets. Once cold enough to handle, place an amount of filling about the same size as your smartphone in the middle of the yuba, and begin folding over the sides until the filling is well nestled in the middle. Do this for all your pockets
Step 6
Once your pan is hot, place your pockets on the oil, a few at a time. You want to cook them one at a time, to make sure they get golden and fried. After 5-10 minutes, flip them so both sides get well cooked. Give the other side another 5 minutes and remove prom the oil. You may want to pat them dry afterwards to keep them from getting soggy.
Step 7
Garnish with your thinly sliced green onion, and a drop of sesame oil, and serve with your dipping sauce.