Fried rice is my go-to for whatever vegetables I have on hand. Yuba (see p. 24) makes it a main. To make this dish vegetarian, use the hoisin sauce instead of oyster sauce.
Allergen labeling requirements for food manufacturers are already too lax, but new guidance could put consumers with a food allergy at higher risk than ever.
Crunchy veggies with a savory, nutty, lightly sweet sauce…this simple vegetable dish is surprisingly satisfying. A sharp knife or a mandolin makes quick work of the vegetables and gets it on the table in 15 minutes or less.
Only 8 ingredients and 15 minutes is all you need to put a simple, plant-based meal for 2 on the table…and in less time than it takes to order takeout. Enjoy!
This isn’t traditional pad Thai, in part because I’ve used soy sauce instead of fish sauce (to keep it vegetarian) and prunes instead of tamarind paste for sweetness. But this non-traditional yuba version still satisfies my pad Thai cravings.
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