Red Thai Vegetable Curry with Yuba
Yuba is the skin that forms when Soy Milk is boiled. I first came across it while traveling through Japan and I was smitten! Hodo Soy based in Oaklnad California makes a varitey of Tofu products and Yuba including these sheets that were used in the Curry. So Good!!
1 Pacakge of Hodo Yuba Sheets
1 Red Bell Pepper
1/2 Small Onion
Knob of Ginger Sliced
1/2 cup Frozen Peas
1 cup Rehydrated Shiitake Mushrooms
Bunch of Thai Basil
1 jar of Thai Kitchen Red Curry Paste
1 Can of Full Fat Organic Coconut Milk
1/2 cup Raw Soaked Cashews ( I used Terrasoul Mylk Cashews)
1/2 cup of Water
2 tsp of SanJ Tamari
1 tsp of Marukan Rice Vinegar
1. Soak the Cashews in hot water for 30 minutes. Rinse and blend them with 1/3 - 1/2 cup until completely smooth and creamy. Set Cashew Cream aside.
2. If usuind dried Mushrooms, rehydrate in hot water, slice them and set aside.
3. Sauté the Onion & Ginger until onion is translucent
4. Add in the Zucchini and about 3 heaping Tbsp of the Curry Paste ( I actually use the entire jar!) and Tamari and let cook on med-low for about 8 -10 minutes. (you can add a little bit of water if it starts to stick)
5. Add in the Red Bell Pepper, Mushrooms, Peas and Coconut Milk and continue to cook for about 10 minutes to let the vegetables soften
6. Lastly, add in the Yuba that has been seperated and cut into wide strips and add in the chopped Basil, Rice Vinegar and the Cashew Cream and mix well. Heat through for another 10-15 minutes