Tunisian Style Bean Curd Wings and Preserved 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.

We start with a quick fry of the vegetables and add the yuba wings, pickled lemon, plenty of cilantro, and spices.

Add cooked chickpeas, green beans, and water, and cook over medium-low heat for 15 minutes. Serve with white rice, rejoice and refill.

Enjoy and let me know how it turned out❣️

RECIPE

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

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Ingredients

  

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• ▢ 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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