Stuffed yuba rolls

Ingredients

• 6-8 sheets fried yuba (about 120 g)
• 200 g mashed sweet potato (or taro, potato or turnip)
• 3-4 small scallions
• ½ medium zucchini
• ½ red bell pepper
• ½ green bell pepper
• Olive oil
• 3 tablespoons soy sauce, for seasoning
• 1 teaspoon rice vinegar, for seasoning
• 100 ml water, for seasoning
• ½ teaspoon garlic powder, for seasoning
• ⅛ teaspoon salt, for seasoning
• 250 ml water, for the sauce
• 2 teaspoons cornstarch, for the sauce
• ½ vegetable bouillon cube, for the sauce
• 2 tablespoons soy sauce, for the sauce
• ½ teaspoon ground ginger, for the sauce

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of cornstarch
• What to use instead of red bell pepper
• What to use instead of green bell pepper
• What to use instead of soy sauce

Instructions

1. Bring plenty of water to a boil in a large pot. When it boils, turn off the heat and submerge the yuba. Move it around now and then, very carefully, until soft, and drain it.
2. Cut the scallions into thin diagonal strips, the zucchini into sticks and the peppers into thin strips.
3. Mix the seasoning ingredients and heat them for a couple of minutes over high heat (1 minute in the microwave), without letting them boil.
4. Lay out a sheet of yuba and put 3-4 tablespoons of mashed sweet potato at one end, pressing it down well. On top, put a little scallion, zucchini and pepper. Drizzle with 1 tablespoon of the seasoning and spread another over the yuba.
5. Roll it up so there are no open edges. You can wrap each roll in plastic wrap until ready to use, or freeze it.
6. Put a thin layer of oil in a large nonstick skillet over medium-low heat, add the rolls without stacking them, cover and cook for 4-5 minutes per side, until golden but not burnt. Transfer them to a plate lined with paper towels.
7. For the sauce, put the soy sauce in a saucepan over medium heat with the ginger and 1 teaspoon of oil and mix. Add the crumbled bouillon and half the water and stir. Dissolve the cornstarch in the other half of the water and add it. Lower the heat slightly and stir constantly until it thickens a little.
8. Serve the rolls with the hot sauce on top. You can fill them with whatever you like. If you can't find yuba, you can use rice paper, soaked according to the package.

Nutrition facts

Approximate, per serving (about 213 g). Calculated with data from USDA FoodData Central.