Cold Dressed Yuba with Wood Ear

Recipe and writing by Jessie YuChen from our Taiwanese cooking series, Cooking with Steam.

Cold Dressed Yuba with Wood Ear
涼拌腐竹木耳

Yields 2 servings

Ingredients

• 1½ cups fresh yuba, sliced
• 1 cup fresh wood ear
• ¼ cup carrots, thinly sliced
• Salt, one large pinch
• 6-8 cloves garlic, grated or minced
• 1 tablespoon Wu Yin Taiwanese Black Vinegar
• 1 tablespoon Pineapple Soy Sauce or other light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Dong He White Sesame Oil
• 1 teaspoon white pepper
• 1 teaspoon cane sugar
• 1 tablespoon red Thai chili, thinly sliced

To serve

• 1 small bunch of cilantro, leaves picked
• More red Thai chili, thinly sliced, to taste
• Su Chili Crisp Mala, to taste

Equipment

• Mixing bowl
• Bowl of ice water (for chilling blanched vegetables)
• Stockpot, for blanching
• Strainer

Instructions

1. Bring a pot of water to a boil. Add a large pinch of salt.
2. Prepare a bowl of ice water.
3. Blanch the yuba, wood ear, and carrots in the boiling water for 30 seconds, then transfer to the bowl of ice water to chill.
4. Drain and set aside.
5. In a mixing bowl, add the garlic, Taiwanese black vinegar, pineapple soy sauce, oyster sauce, white sesame oil, cane sugar, and white pepper. Stir until combined.
6. Taste the sauce and adjust the seasoning to your liking.
7. Add the blanched ingredients and sliced red chili into the sauce bowl. Toss to combine.
8. Chill in the fridge until ready to serve. To serve, transfer to a serving platter, then garnish with cilantro, more red chili, and Su Chili Crisp Mala.