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–+ servings

Yuba With Chickpea, Veggies and Pickled Lemon

Sweet potato and eggplant, yuba wings, chickpeas, and green beans, come together for a delicious meal. Pickled lemon and plenty of cilantro take this dish to the next level. Serve with white rice.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 Tablespoon olive oil
  • 1 Medium sweet potato, peeled and diced into 1cm cubes.
  • ½ Medium eggplant cut into 1 cm cubes don't peel
  • 100 gram Dried Yuba wings (bean curd) soaked in boiling water for about 5 minutes can be replaced with tofu or seitan
  • 1 medium onion, chopped
  • 3 cloves minced garlic
  • 1 can chickpeas, strained Use the chickpea water to make mayonnaise
  • ½ cup cut green beans, frozen
  • ¼-½ cup chopped cilantro by taste
  • 3 Tablespoon preserved lemon
  • ½ Tablespoon turmeric
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon chili powder by taste
  • salt by taste
  • 1 green chili, chopped optional, by taste
  • 1¼ cup water

Method
 

  1. Drain the Yuba wings from the soaking water, rinse with cold water, strain and squeeze well. You can cut the Yuba wings in half.
  2. In a large skillet or wok, heat olive oil, add onion, and fry until translucent.
  3. Add crushed garlic and fry for a few seconds until it spreads a delicious smell.
  4. Add sweet potatoes and eggplant and fry for about 5 minutes, stirring occasionally.
  5. Add the yuba wings and stir for a few minutes until the yuba is slightly golden.
  6. Add cilantro, pickled lemon, green pepper, and other spices, and fry for two minutes.
  7. Drain the chickpeas from the can and add to the stew. Add the green beans as well and mix.
  8. Add water, mix, taste, and adjust seasoning if necessary.
  9. Bring to a boil, lower the heat, and cook for 15 minutes, occasionally stirring, adding water gradually if necessary.
  10. Sprinkle with fresh cilantro, and serve with white rice.

Notes

You can replace the Yuba wings with diced tofu or seitan.

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