{"id":7509,"date":"2016-03-17T22:34:56","date_gmt":"2016-03-18T02:34:56","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=7509"},"modified":"2019-12-11T02:18:42","modified_gmt":"2019-12-11T07:18:42","slug":"macaroni-fricassee-dried-bean-curd-skin-sticks-tofu-skin-yuba-vegan-recipe-mauritian","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/macaroni-fricassee-dried-bean-curd-skin-sticks-tofu-skin-yuba-vegan-recipe-mauritian\/","title":{"rendered":"Macaroni Fricassee with Bean Curd Skin (Tofu Skin or Yuba)"},"content":{"rendered":"

A simple\u00a0yet amazingly delicious Mauritian-style macaroni fricassee with dried bean curd sticks skins (tofu skin or yuba). If you like scrambled tofu, you might just like this one.<\/p>\n

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What I find fascinating about the way people prepare food is the similarities yet distinctions with which every household make their meals, especially the traditional ones. One of those dishes is the macaroni fricassee which is typical in a lot of Mauritian households. Across the globe, pasta is enjoyed by far and beyond the Italian frontier whereby each culture has pretty much adapted this much loved food into their own local culinary culture. The quintessential Mauritian style macaroni dish is one which is sauteed with onions, garlic, fresh herbs and eggs scrambled into the whole mix. This is either served on its own or accompanied with a sauce topping of some sort. To recreate this delicacy while still keeping its essence, Kevin has substituted the eggs with tofu skin which rivals the original dish up to par.<\/p>\n

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So, what is tofu skin? If you are unfamiliar with the term, tofu skin is also known as bean curd skin, yuba, bean curd sheets,\u00a0bean curd robes or fu zhu. It is a skin or film that forms on soy milk as it is boiled in a shallow open pan. This skin is collected and dried into yellowish sheets or sticks. While bean curd skin is not considered tofu, it does have a similar taste. Texture-wise, I personally find it to be quite different to tofu; it is a little firmer and chewier.\u00a0Tofu skin is used in many preparations ranging from\u00a0dumpling\u00a0wrappers, congee to\u00a0mock chicken.<\/p>\n

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More bean curd skin recipes from the blog:<\/h4>\n

Aubergine and Veggies in Bean Curd Fried Wrap<\/a><\/p>\n

Bean curd and Veggie Congee<\/a><\/p><\/blockquote>\n

I get these tofu skins in the dried version in the form of sticks or sheets at my local Asian store. I have often seen fresh yuba being sold in the refrigerator sections but they do not always have them. I find the dried version to make good pantry staples though. This recipe would work well with firm tofu too if you cannot get hold of tofu skins.<\/p>\n

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Contrary to the creamy white roux-based sauce that is typical of a\u00a0fricassee dish, the fricassee style in this particular recipe is more along the lines of a saute. It is basically vegetables sauteed in various seasonings like onions, garlic, herbs depending on the recipe.<\/p>\n

This sauteed macaroni dish\u00a0is a very simple recipe but trust me, it is one of the most satisfying meal you could have. It does require some ahead of time planning as the dried bean curd skins need to be rehydrated properly before using them in any recipes. It is best to soak the sticks\u00a0in hot water for at least 2 hours in hot water (or overnight) before using.\u00a0Kevin has used gluten-free brown rice macaroni but any macaroni of choice will do. We strongly suggest using\u00a0fresh herbs like thyme and parsley for the invigorating and\u00a0refreshing aroma that mingles with every morsel of pasta and yuba. For a little twist on the traditional dish, Kevin has tossed in\u00a0a handful of whole vine-ripen grape tomatoes lightly braised for some added juicy texture and lush sweet\u00a0flavour contrasting with the mild sourness of the Roma tomatoes.<\/p>\n

Watch the recipe video for the easy step-by-step process on how to prepare the bean curd skin and this delicious macaroni dish.<\/h4>\n