Roasted Mushroom and Yuba Salad | CUESA

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Roasted Mushroom and Yuba Salad

ROASTED MUSHROOM AND YUBA SALAD
Source:

Leslie Peng, The Slanted Door, featuring Hodo Soy

This recipe was demonstrated for CUESA’s Market to Table program on March 10, 2018.

This vegan dish is a recent addition to the Slanted Door menu. The dressing utilizes hot oil that has been poured over aromatics, which infuses the oil with their flavor and cooks the ginger and shallots. You will have leftover oil, which you can use in other salads. We use yuba, which is known as tofu skin, from Hodo Soy Beanery in Oakland. 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 the package directions, then proceed from there. Make sure to dress the yuba and the mushrooms separately, otherwise the mushrooms will soak up the oil and become too salty.

Makes 4 servings

INGREDIENTS
1¼ cups canola oil
Kosher salt
1 pound mushrooms, such as shitake, king trumpet, or shimeji
4 ounces fresh yuba
1 shallot, thinly sliced into rings
½ cup peeled and finely julienned fresh ginger
1½ tablespoons soy sauce
½ teaspoon sugar
½ cup coarsely chopped cilantro

PREPARATION

Preheat oven to 375°F. Coarsely chop mushrooms and place in a mixing bowl. Add ¼ cup oil and a pinch of salt; 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 ¼ inch strips. Use your fingers to separate the layers and set aside.

Place the shallots 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.

In a large bowl, combine the soy sauce, sugar, and 2 tablespoons of the infused oil and stir to dissolve the sugar. Add the mushroom, yuba, cilantro, reserved ginger and shallots; toss to combine. Serve warm or at room temperature.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »