Macaroni Fricassee with Dried Bean Curd Skin Sticks (Tofu Skin or Yuba) | Vegan Recipe
An easy yet amazingly delicious Mauritian-style macaroni fricassee with dried bean curd skins (tofu skin or yuba). This dish can be enjoyed on its own or as a base with a sauce topping.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Servings: 3 servings
- 70 g dried bean curd skin sticks or sheets [2.5 oz] or substitute with firm tofu
- 280 g gluten-free brown rice macaroni or any macaroni of choice
- 1 medium-sized red onion sliced in half moons
- 2 - 3 garlic cloves finely chopped
- 280 g Roma tomatoes diced [2 - 3 medium], canned tomatoes are also good
- 10 - 12 grape tomatoes
- 2 - 3 hot green chillies you can use mild ones if preferred or a pinch of chili flakes
- 4 - 5 sprigs fresh thyme or 1 teaspoon dried thyme
- 8 - 10 sprigs fresh parsley finely chopped
- 1 tablespoon soy sauce
- 2 - 3 tablespoons coconut oil
- Drizzle of olive oil
- Salt and pepper to taste
Break the bean curd skin sticks or sheets into rather large pieces that will fit into a large mixing bowl. Immerse them in hot water and leave to soak for at least 2 hours (or more).
Note: You can actually soak them overnight if this is more convenient for you. Then transfer the sheets to the refrigerator until you are ready to use them later in the day.
Bring a large pot of water to boil. Drop in the macaroni and boil until al dente according to packet instructions.
Once boiled, drain the pasta and rinse with cold water to stop the cooking process immediately and remove the excess starch. We are going to saute the pasta, stir-fry style, in this recipe so the residual starch won't be ideal and may render them rather sticky. Once rinsed, add a drizzle of olive oil and toss to mix it in. This will prevent the pasta from sticking until we are ready to use them.
While pasta is boiling, prepare the rest of the ingredients.
Slice the onions into half moons. Finely chop the garlic. Dice the Roma tomatoes and finely chop the parsley. Cut the bean curd skins into pieces of about 5 cm (2 inches) in length.
In a non-stick wok on medium high heat, add about a tablespoon of coconut oil. Toss in the grape tomatoes first. Add a pinch of salt. Saute for a few minutes until tomatoes start to light char. Remove from the pan and set aside.
Add in a little more oil if required, then add in the bean curd skins. Add the soy sauce and stir-fry for about 4 - 5 minutes. Then, remove from the pan and set aside.
Add another tablespoon of coconut oil in the wok. Then add in the garlic. Cook for about 20 seconds, then add in the onions. Toss and stir fry for a few minutes until onions start to soften.
Next add in the Roma tomatoes, followed by the green chillies and a little black pepper. Add a little salt and thyme leaves. Stir fry for about 5 minutes until tomatoes have softened.
Add in the macaroni, stir and mix well. Stir fry for a couple of minutes then add in the pre-sauteed bean curd skins followed by the pre-cooked grape tomatoes and chopped parsley. Adjust salt and pepper to taste if necessary. Stir fry for a couple more minutes, then turn off the heat. The macaroni fricassee is ready to serve.