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Baco-yuba

While waiting for the first tomatoes from my garden this year, I started thinking about how I was going to enjoy them on toasted bread, which started my dreams about baco-yuba. I used to make this faithfully every year when I had my parents to help with the preparation because it does take a bit of work. However the results are so worth it and it does make a large batch which keeps well in ziplock bags in the pantry. I made this again a couple of months ago and my grandsons and I enjoyed it so much that it will be a regular staple in my pantry this summer, and as soon as my tomatoes start to ripen we'll be loving our baco-lettuce-tomato sandwiches.

Serves: Makes about 40-50 strips

Prep Time: 30 min

Cook Time: 30 min

Ingredients

1 Package Flat yuba sheets (see note below)
3/4 Cup Low-sodium soy sauce
1/4 Cup Water
Dash Liquid smoke seasoning (optional)

Directions

1 Cut the yuba sheets into strips about 4-5 inches by 2 inches. Combine the soy sauce, water and smoke flavoring (if desired) in a shallow pan or tray. Soak strips of yuba in this mixture for 5 minutes, putting in at one time only as many as can be covered by the liquid. Remove the strips from the liquid and lay them on a broiler pan-do not overlap. Broil about 6 inches from the heat until the tops begin to bubble slightly, about 35 to 45 seconds. Watch them carefully, they burn easily! Turn over with tongs and broil on the other side about 30 seconds. (The whole broiling process will only take about 2-3 minutes.) Remove from the pan and place on paper towels to cool. Repeat with the remaining yuba strips. Store carefully in large ziplock bags (the strips are very delicate and break easily).
Note: Yuba, also called dried bean curd, is a by-product of soy milk. It is usually sold in Asian markets and is available in thin sheets, available dried or fresh-frozen. If using the fresh-frozen variety, thaw and proceed as directed above. If you are using dried yuba, soften the sheets in water for about 15 minutes, then separate the softened sheets, cut into strips about 4-5 inches by 2 inches and dry slightly on paper towels. Then proceed as directed above.
Hints: My father used to stand in front of the broiler with the door open and the tongs in his hand so he could easily see when the yuba strips needed to be turned over. I could always count on him to make perfect baco-yuba every time. The broiling goes very quickly, so don’t be tempted to close the oven door and walk away for a few minutes. These need constant attention!!
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