Yuba is a film made from soy milk that can be used fresh or dried in sheets. It is considered a specialty of Kyoto and Nikko. This deep-fried version comes from China’s Zhejiang Province, but has been modified to enrich it with nutrients.
Ingredients for 4 portions
- Sheets of dried tofu skin 2
- Chinese yams (yam) 600 g
- Sweet potatoes 600 g
- Carrots 600 g
- Perilla leaves 24
- Toasted nori seaweed 1
- 00 flour 480 g
- Lemon 1
- Eggs 4
- Water 800 ml
Preparation
Cut Chinese yams and sweet potatoes into 5 cm long and 0.5 mm thick webbing. Set them aside in cold water to prevent them from oxidizing.
Cut the carrots into 5 cm long and 0.5 mm thick webbing.
Cut the tofu skin into pieces 5 cm long and 7 cm wide.
Thoroughly wash the lemon peel and cut 10 equal-sized pieces.
Cut the perilla leaves in half.
Cut the nori seaweed into 5-mm strips.
Lay a perilla leaf and vegetable webbing on a sheet of tofu skin and roll it up. Tie it with strips of nori seaweed.
In a bowl, prepare the tempura batter by mixing the flour, water and eggs.
Dip the tofu rolls in the batter and fry them in plenty of canola oil at 170° C.
Serve them right away.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.