Yields: 6 Servings

From The Hodo Kitchen

Ingredients

• 1 (5 oz) package Hodo Yuba Sheets Locate Product

• 2 tbsp peanut oil

• 2 cloves garlic, finely minced

• 1 tsp ginger, finely chopped

• 1/3 cup soy sauce

• 1 tbsp dark honey

• 1 ½ tbsp granulated sugar

• ½ tsp mushroom seasoning salt (or regular salt)

• ½ tsp paprika

• ½ tsp red chili powder

• 1 tsp black pepper, freshly ground

• 2 tbsp cilantro, chopped, plus more for garnish

• 12+ leaves iceberg lettuce for serving

• Steamed jasmine rice for serving

Instructions

1. In a pan, heat the oil and add the chunks of rolled yuba. Roll the yuba pieces and brown each side until golden. Transfer the rolled yuba onto a platter. Using kitchen shears, snip the tofu into 1-½” pieces.

2. In the same pan, add more oil if necessary. Add the garlic and ginger and cook for about 1-2 minutes until slightly golden.

3. Place the yuba pieces back into the pan. Add soy sauce, honey, sugar, mushroom salt, paprika, and cayenne powder.

4. Add ½ cup of water. Once the water evaporates, taste the seasoning. Add more salt (if necessary) and black pepper. Add cilantro.

5. For serving, place the yuba bits in a few leaves of iceberg lettuce with steamed jasmine rice. Garnish with fresh cilantro and enjoy with chopsticks!