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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
1x
2x
3x
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
tsp
dried rosemary
½
tsp
dried thyme
⅛
tsp
ground black pepper
⅛
tsp
chili powder
by taste
salt
by taste
1
green chili, chopped
optional, by taste
1¼
cup
water
Instructions
Drain the Yuba wings from the soaking water, rinse with cold water, strain and squeeze well. You can cut the Yuba wings in half.
In a large skillet or wok, heat olive oil, add onion, and fry until translucent.
Add crushed garlic and fry for a few seconds until it spreads a delicious smell.
Add sweet potatoes and eggplant and fry for about 5 minutes, stirring occasionally.
Add the yuba wings and stir for a few minutes until the yuba is slightly golden.
Add cilantro, pickled lemon, green pepper, and other spices, and fry for two minutes.
Drain the chickpeas from the can and add to the stew. Add the green beans as well and mix.
Add water, mix, taste, and adjust seasoning if necessary.
Bring to a boil, lower the heat, and cook for 15 minutes, occasionally stirring, adding water gradually if necessary.
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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