Mock Chicken 65

I'm back, baby. Better than ever. Since becoming vegetarian, I have often craved meat dishes that I once enjoyed. Tofu is a good substitute, but it never has the texture satisfaction. Mock meats are plenty to be found in the freezer section, but I enjoy cooking, so I was always looking for ways to make my own.

I recently discovered yuba (also known as tofu skin or bean curd skin). Legend has it that vegetarian Buddhists use yuba in making the many mock meat dishes coming out of China. Yuba is basically the "skin" from boiled soy milk.

I've made a few things from yuba, and have found that baked and fried dishes taste best. The following is a yuba rendition of the ever indulgent Chicken 65. Don't be married to the ingredient amounts below because this dish (and the use of yuba instead of chicken) requires some flexibility. Enjoy.

Marinade Ingredients:

1 lb Yuba, hydrated for 30 mins in vegetable stock (you should end up with about 2 lbs; you may need to adjust the rest of the ingredients based on how much yuba you have, otherwise it will taste bland)

2 or more eggs

1/2 tsp salt (or per taste)

1 tbs crushed ginger

1 tbs crushed garlic

1-2 tsp ground black pepper

1-2 tsp red chile powder

2-3 tsp corn starch

2-3 tsp all purpose flour

Sauce Ingredients:

1 tsp cumin seeds (optional; for a more Indo, rather than Chinese, taste)

1 tsp crushed ginger

1 tsp crushed garlic

1/2 tsp ground black pepper

Soya sauce (per taste)

Sambal Oelek (per taste)

20-30 curry leaves

3-4 slit green chiles

1/4 cup or more buttermilk (or 1/8 cup yogurt + 1/8 cup water)

2 drops of red food color

Chopped cilantro, green onions, and lime wedges for the garnish.

Instructions:

Cut the rehydrated yuba into bite size pieces. Place in a large work bowl, and add in the remaining marinade ingredients. Mix gently, and set aside for 30 mins to an hour in a cool place.

After the yuba has marinated, deep fry until golden brown. Place on cookie cooling sheet (rather than paper towel lined plate) to keep yuba crispy.

While frying, get a large wok or walled pan to medium heat with some oil. Add in the cumin, ginger, and garlic until fragrant. Then add the green chiles and curry leaves, and stir for a few seconds longer. Now lower the heat a little, and add the black pepper, soya sauce, and sambal oelek. Mix well and add the buttermilk (or yogurt and water) and a couple of drops of red food color. Mix well, and keep warm.

Once all the yuba has been fried, turn off the heat to the sauce, throw the yuba into the wok, and mix rapidly to ensure that all the yuba is coated with the sauce. Garnish with cilantro and green onion, and serve immediately with lime wedges.

I understand that an ice cold beer will greatly enhance your Chicken 65 experience. :)