Pork rinds are a popular snack in Thailand, especially as an accompaniment to nam phrik relishes and som tum (papaya salad). There's a commercial version in Thailand made from what I believe is a combination of soy and mushroom protein that I've yet to see anywhere else, but frying yuba skin works as a reasonable alternative.
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Yes, I deep fry everything since fried foods comprise the big panel at the bottom level of the food pyramid.
Fresh (frozen) yuba
Soy Rinds
Also referred to as tofu skin, yuba is made by heating soy milk and then peeling away the film that naturally forms on the surface. Served fresh it is a delicacy on its own. The dried or semi dried variations are perfect for deep frying to a crisp.
Ingredients
- 80 grams fresh frozen (two large sheets) yuba
- 15 millilitres (1 tablespoon) soy sauce
- 15 millilitres (1 tablespoon) white vinegar
- 15 millilitres (1 tablespoon) Thai seasoning sauce
- ⅛ teaspoon sugar
- ⅛ teaspoon white pepper
- couple pinches salt
- 360 millilitres (1 ½ cups) vegetable oil
Directions/Method
- Cut the yuba into rudimentary 4 x 6 inch pieces. Size isn’t all that important, so long as they aren’t too big to fry thoroughly.
- In a large saucepan, mix the soy sauce, vinegar, seasoning sauce, sugar, pepper, and salt. Add the yuba pieces and, as much as possible, mix with your hands to coat the pieces with the marinade. Heat the pan for a minute or two to aid in the yuba absorbing the liquid. Remove the yuba pieces from the pan, placing them on a plate or cutting board to dry a little.
- Cover a large plate with a few layers of kitchen roll.
- Heat the oil in a wok to medium heat. Adding three pieces of yuba at a time, swiftly use cooking chopsticks or tongs to submerge and flip, ensuring each piece is fried thoroughly. Do not expect the pieces to maintain their flat sheet shape – they will clump naturally as you manage them in the oil. First the yuba will transform from translucent to white, and then it will brown. Once the oil stops bubbling around the pieces, they are finished cooking (this should only take up to 30 seconds). Remove to drain on the kitchen roll.
- Allow the pieces to cool and eat as a snack with lon and nam phrik relishes.
- By Messy Vegan Cook
- Makes enough to fill a medium bowl
- Cuisine: Thai Japanese Fusion