Braised Yuba w/Steamed Bok Choy & Sushi Rice

 After going to Spa Castle recently, Marc and I ended up in Hong Kong Supermarket in Flushing. It was a winter wonderland of msg filled products along with random asian specialties. We came home with our arms full for a price way cheaper than many trips to Whole Foods. One of the things I bought was yuba or tofu skin. I had no idea what to do with this until tonight. If you have never had tofu skin before it is very interesting. It doesn't really have much of a taste and therefore will take on the flavor of whatever it is cooked in. It has a chewy texture which may turn some off but I think it has great consistency. I tried to follow Pham Fatale's recipe for it and added on to make it a meal.

Broiled Miso Tofu with Chili-Garlic Sesame Kale

This dish is very easy to make and is also delicious and light. It is similar to another post I did on broiled miso salmon. The recipe is adapted from Epicurious.

Serves 4-6.

chocolate-butterscotch tofu pudding

I needed something to do with this tofu that has been in my fridge before it went bad. I had plans to make different dinners but it just wasn't calling out to me. So after perusing a zillion food sites, I found a few recipes for tofu pudding. I combined a few to come up with this recipe. I have to tell you I'm sure you are very skeptical right now thinking, "that sounds nasty", but I'll have you know its actually delicious and slightly healthier than regular pudding.