This vegan, Vietnamese-inspired recipe comes from the late Chef Charles Phan of the Slanted Door. Popular on his beloved San Francisco restaurant's menu, it is a classic example of how Asian cuisine can meld seamlessly with Georgian wine.
Yuba is also known as tofu skin, and it has an incredible flavor and texture akin to fresh pasta, though it is full of protein. If you can't find fresh yuba, many Asian markets sell it in sheets that are frozen or dried. Thaw or reconstitute the yuba according to package instructions, then proceed with the recipe.
Pairs with: Gurushvili Kisi Qvevri, Qarvani - Anapea Village Rkatsiteli Kisi, or any Georgian white or amber wine.
Ingredients
- 1 pound mushrooms, such as shiitake, king trumpet, or shimeji
- 1 1/4 cups canola oil
- Kosher salt
- 4 ounces fresh yuba
- 1 shallot, thinly sliced into rings
- 1/2 cup peeled and finely julienned fresh ginger
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/2 cup coarsely chopped cilantro
Instructions
- Preheat the oven to 375Ā°F. Coarsely chop the mushrooms and place in a mixing bowl. Add 1/4 cup of the oil and a pinch of salt and toss to coat. Spread the mushrooms in a single layer on two baking sheets and roast until medium brown in color, about 15 minutes.
- Meanwhile, cut the yuba into 1/4-inch strips. Use your fingers to separate the layers and set aside.Ā
- Place the shallot and ginger in a small bowl. In a small saucepan, heat the remaining 1 cup of oil until it is shimmering. Remove from the heat and pour over the shallots and ginger; you should hear a sizzle as the oil contacts the aromatics. Let the oil infuse for at least 15 minutes. Strain, reserving both the infused oil and the ginger and shallot (you can use the leftover oil for another occasion like in another salad; it will keep, tightly closed and cool, for up to 1 week).Ā
- In a large bowl, combine the soy sauce, sugar, and 2 tablespoons of the infused oil and stir to dissolve the sugar. Add the mushrooms, yuba, cilantro and reserved ginger and shallots and toss to combine. Serve warm or at room temperature.Ā