Cabbage & Yuba in Sesame Sauce
Cabbage & Yuba in Sesame Sauce
This easy to make cabbage dish can be enjoyed hot or cold. It’s made with green cabbage, carrots and tofu skin also known as yuba which is made as a byproduct of boiling soy milk (it’s the skin that forms on top). You can ususally find it refrigerated, frozen or dried in your local Asian market. More recently it has become available in Trader Joe’s stores in the freezer aisle. It is softer and more delicate than a noodle but still has a similar chewy, bouncy texture. It’s great in soups, salads and lightly cooked like in this cabbage dish. The vegetables and yuba are cooked in a simple and flavorful sesame sauce made with Chinese sesame paste that can also be found in your local Asian market or easily substituted with peanut butter.
Serves 4
Ingredients
small (650g) head Green Cabbage, sliced thin or shredded
6.5oz (180g) Tofu Skins or Yuba, cut into strips (or sub thinly sliced tofu)
1 medium (100g) Carrot, julienned
3 cloves Garlic, crushed
2” Ginger, minced
1 Green Onion sliced thin
1-2 Tbsp (15-30ml) neutral Oil
1-2 Tbsp (15-30g) Toasted Sesame Seeds for garnish
Sauce
4 Tbsp (60g) Chinese Sesame Paste (found in Asian markets but you can also sub peanut butter)
1 Tbsp (15ml) Soy Sauce
2 tsp (10ml) Black Vinegar (found in Asian markets)
2 tsp (10ml) Maple Syrup
3-4 Tbsp (45-60ml) Water to thin
Optional: 1-2 tsp (5-10g) Chili Oil / Paste
Salt & Pepper to taste
Serve with toasted Sesame Seeds & Chili Oil (optional)
Note
Chinese sesame paste is similar to tahini but is made from deeply toasted sesame seeds giving it a stronger and nuttier flavor.
Yuba or Tofu Skin
If you can only find dry, simply soak in warm water until fully soft then cut into strips similar to the size of the cabbage.
Directions
1.Mix together the sesame paste, soy sauce, black vinegar, maple syrup and chili oil if using until well combined. You should have a thick paste. Add a couple tbsp of water at a time until the sauce has loosened and can be poured. Season with salt & pepper then set aside.
2.Heat the oil in a large skillet on medium heat. Add in the garlic and ginger and sauté for 2 minutes or until they are fragrant.
3.Add in the carrots and cabbage and mix well. Allow the vegetables to cook for 5-7 minutes or until the cabbage has started to wilt but still has crunch to it. Add in the yuba or tofu skin and mix well.
4.Lower the heat to medium low, add in the sesame sauce and mix until well coated. Lastly add in the sliced green onions and continue cooking for another 3-5 minutes or until heated through.
4.Serve with toasted sesame seeds and chili oil / crisp if desired.
