Hi Friends, today Kevin is sharing
his recipe for macaroni fricassee, which is actually a very popular dish
in many Mauritian households. So, basically this Mauritian style macaroni dish
is one which is sauteed with onions, garlic, fresh herbs, tomatoes and eggs scrambled
into the whole mix. To recreate a vegan version of this dish,
Kevin is substituting the eggs with bean curd skins and this actually results in something really tasty So, you can find dried bean curd skins
at the Asian markets or in Asian stores. But if you cannot find them, you can substitute them
with firm tofu in this recipe. So, we hope you’ll enjoy this recipe.
You’ll see, it’s very simple but it’s amazingly tasty. If you are unfamiliar with bean curd skin,
it is also known as yuba, tofu skin, bean curd sheets or fu zhu. It is a skin or film
that forms on soy milk as it is boiled in a shallow open pan. This skin is collected
and dried into sheets or sticks. Although not considered to be tofu, it does have a
similar taste. Texture-wise, I personally find it to be rather different to tofu; it
is a little firmer and chewier. The dried bean curd skins need to be rehydrated
properly before using them in any recipes. For this, break the bean curd skin sticks
or sheets into rather large pieces that will fit into a large mixing bowl. Then immerse
them in hot water and leave to soak for at least 2 hours (or overnight). Kevin’s using gluten-free brown rice macaroni
but any macaroni of choice will do. Bring a large pot of water to a boil then add in
the macaroni. Boil to al dente according to packet instructions. While the pasta is boiling, let’s prepare
the other ingredients. We strongly suggest using fresh herbs like thyme and parsley as
they add an invigorating and refreshing aroma to the dish. We recommend using red onion
but a white one will do too. Finely slice the onion into half moons. Hot green chillies will add a subtle kick
to the dish but you can use a mild one if you prefer or a pinch of chilli flakes. Finally, cut the rehydrated bean curd skin
into pieces of about 5 cm or 2 inches in length. By now the pasta should be ready. Take care
not to let it over cook. So, once cooked, drain the pasta and rinse with cold water
to stop the cooking process immediately and remove the excess starch. We are going to
saute the pasta, stir-fry style, in this recipe so the residual starch won’t be ideal and
may render them rather sticky. Once rinsed, add a drizzle of olive oil and
toss to mix it in. This will prevent the pasta from sticking until we are ready to use them. Now we’re ready to start sauteing. In a
cast iron pan or wok on medium high heat, add one teaspoon of coconut oil. Add in the
whole grape tomatoes. These are not typical but Kevin’s adding them for a little twist
on the traditional dish. They will provide some added juicy texture and lush sweet flavour
to contrast with the mild sourness of the Roma tomatoes.
Add a pinch of salt. Saute for a few minutes until tomatoes start to lightly char. Then
remove from the pan and set aside. Next, saute the bean curd skins. So add in
a little more oil if required. Add a little soy sauce, some black ground pepper and salt
to taste. Stir-fry for about 4 – 5 minutes. Then, remove from the pan and set aside.
We like using the cast iron pan to saute some of the ingredients for the roasted flavour
that it gives to the food. But you could saute everything in a wok too. So, now in a wok, add one tablespoon of coconut oil. Then add in the garlic. Cook for about
20 seconds, then add in the onions. Toss and stir fry for a few minutes until onions start
to soften. Next add in the Roma tomatoes, followed by
the green chillies and a little black pepper. Add a little salt and the thyme leaves. Stir
fry for about 5 minutes until tomatoes have softened. Add in the macaroni, stir and mix well. Stir fry for a couple of minutes then add in the
bean curd skins followed by the grape tomatoes and chopped parsley. Adjust salt and pepper
to taste if necessary. Stir fry for a couple more minutes, then turn off the heat. The
macaroni fricassee is ready to serve. You can find a printable version of this recipe
on our website. Check the description below the video for the link. If you’ve liked
this video, don’t forget to give it a thumbs up and share it with your friends. By the
way, do you have any favourite way of eating bean curd skins? Let us know in the comments.
See you soon.

Macaroni Fricassee with Dried Bean Curd Skin Sticks (Tofu Skin or Yuba) | Vegan/Vegetarian Recipe
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