Weird and Delicious Tofu Skins! (vegan)
If I didn't know better, at first glance, these things remind me of some kind of tubular deep sea creature that makes it's home around thermal vents at the bottom of the Mariana Trench. In fact, they are made from tofu, more precisely, the skim from soy milk. Bean skins (or tofu skins) are chewy and delicious.
When I lived in New York City's Chinatown, I was in an apartment above the world's best (cheap) Cantonese buffet. There were many exotic delicacies. You were allowed 3 choices from the buffet with a bowl of rice for $2.50. Though, at that time, I was a full on carnivore, I loved it when they brought out the steaming stainless steel pan of fresh bean skins with veggies and brown sauce.
In many towns with a decent population, there will more than likely be an Asian market tucked away in a back alley or in a strip mall with all the fixings for a fantastic meal.
This is the base recipe. I often add ginger and chile pepper, but I was serving 4 people, 2 of which were teenagers who liked neither.
1 pack of Tofu Skins
6 green onions
1 8oz pack of Mushrooms
1 tbsp of coconut oil
1 tbsp of rice vinegar
1/cup white wine
1/4 tsp of toasted sesame oil
2 tbsp of dark soy sauce (more or less according to taste)
1 tbsp of unrefined or coconut palm sugar
1 tbsp of powdered cornstarch
2 yellow squash or zucchini
- Place the tofu skins in a square baking pan or casserole dish next to each other. Pour hot water over the skins ( I use my electric kettle.)
- Make sure they are covered in water. Set aside for 10 minutes. In a pan heat the coconut oil. I keep the heat on Medium high or thereabouts for the first part of this recipe.
- Add chopped garlic and green onions.
- Add mushrooms. Stir and add Rice vinegar.
- Add wine. Let simmer for 1 minute.
- Chop and add tofu skins. Stir.
- Chop and add squash. . Turn down heat, cover and simmer for 1 or 2 minutes.
- In a small cup or bowl mix a few tablespoons of water with the cornstarch until you have a small amount of liquid.
- Make hole in the middle of the pan and slowly add the cornstarch mixture. Stir until it thickens.
- Add coconut sugar.
- Add sesame oil Mix it in the dish.
- Serve with rice or noodles.