Vegan Braised Yuba with Mushrooms
Vegan Braised Yuba with Mushrooms (also known as Bean Curd Sticks) is a dish that’s both quick, easy, and incredibly delicious. My husband and I love exploring plant-based meals that feel deeply comforting yet healthy, and this recipe has quickly become a staple in our kitchen. The chewy, slightly meaty texture of yuba soaks up the rich, umami-packed sauce, while the earthy mushrooms add depth and heartiness to every bite.
What makes this dish even better is how effortlessly it comes together—just rehydrate the yuba, stir in the mushrooms, and let everything braise to perfection. It’s a nutritious, protein-packed meal that pairs beautifully with steamed rice or noodles. If you’re looking for a delicious, wholesome way to enjoy yuba, this is the recipe for you!
Table of Contents
- About Vegan Braised Yuba with Mushrooms Recipe
- Why You’ll Love Vegan Braised Yuba with Mushrooms Recipe
- Key Ingredients
- How To Make Vegan Braised Yuba with Mushrooms
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Vegan Braised Yuba with Mushrooms Recipe
This Vegan Braised Yuba with Mushrooms is a delicious and hearty dish featuring rehydrated bean curd sticks, shiitake mushrooms, and tender red potatoes, all simmered in a deeply flavorful sauce. The combination of soy sauces, ginger, garlic, and vegetable stock creates an irresistible umami depth, while a touch of cornstarch helps thicken the sauce to coat every bite. It’s a comforting, protein-rich meal that’s perfect for busy weeknights or special occasions alike.
Why You’ll Love Vegan Braised Yuba with Mushrooms Recipe
- Rich, savory, and deeply satisfying – A perfect balance of umami, salt, and a touch of sweetness.
- High in plant-based protein – Yuba and mushrooms offer excellent protein content.
- Easy to make – Simple steps with easy-to-find ingredients.
- Perfect for meal prep – Tastes even better the next day!
- Customizable – Works great with different mushrooms or added veggies.
Key Ingredients
- Yuba (Bean Curd Sticks): Chewy, protein-rich soy product that absorbs flavors beautifully.
- Shiitake Mushrooms: Adds deep umami richness and a meaty texture.
- Red Potatoes (Medium): Provides heartiness and absorbs the flavorful braising sauce.
- Oil: Helps sauté aromatics and enhances overall flavor.
- Scallions (Sliced): Adds a mild onion-like freshness to the dish.
- Garlic & Ginger: Classic aromatics that bring warmth and depth.
- Light Soy Sauce & Dark Soy Sauce: Balances saltiness and deepens color and richness.
- Sugar & Salt: Enhances and balances the umami flavors.
- Vegetable Stock: A flavorful base that infuses the dish with depth.
- Cornstarch & Water: Creates a glossy, thickened sauce that coats the ingredients.
How To Make Vegan Braised Yuba with Mushrooms
- If using dried yuba, rehydrate to package instructions or soak in warm water for 10 minutes completely submerged. Strain and set aside.
- To a pot, add water, potatoes, and salt. Bring to a boil, and boil the potatoes just a little under fork tender. Strain the potatoes, and set aside to cool.
- To the pot with boiling water, add mushrooms and blanch for 1-2 minutes. Strain and set aside.
- Next add the yuba (bean curd) sticks and boil for 2-3 minutes. Strain and set aside. Discard the water.
- To a wok over medium heat, add oil and allow it to heat up.
- Add scallions, garlic, and ginger and sauté for 1-2 minutes.
- Add the mushrooms and sauté for 1 minutes.
- Add the potatoes and yuba sticks and stir to combine.
- Add the light soy sauce, dark soy sauce, sugar, salt, and vegetable broth. Stir to combine, cover with lid, and simmer for 5 minutes.
- Add corn starch slurry, and stir continuously to allow the sauce to thicken to a velvety consistency.
- Garnish with scallion greens and serve with steamed brown rice and Bok Choy.
Have It Your Way
- Add more veggies: Try adding Bok Choy, bell peppers, or baby corn.
- Make it spicier: Add chili flakes or a drizzle of chili oil.
- Use different mushrooms: Swap shiitake for oyster or cremini mushrooms.
- Serve it differently: Enjoy it over noodles, steamed rice, or even in lettuce wraps.
Nutritional Facts (Per Serving)
- Calories: ~250
- Protein: ~14g
- Carbohydrates: ~28g
- Fat: ~9g
- Fiber: ~5g
(Note: Nutritional values are approximate and may vary.)
Health Benefits
- High in protein – Yuba and mushrooms provide plant-based protein for muscle maintenance.
- Rich in antioxidants – Shiitake mushrooms contain compounds that support immunity.
- Great for digestion – Garlic and ginger help promote gut health.
- Low in cholesterol – A heart-healthy, plant-based alternative to braised meat dishes.
Other Recipes You’ll Love
- General Tso’s Tofu
- Crispy Eggplant & Tofu Stir Fry
- Sichuan Tofu Stir Fry
- Easy Teriyaki Tofu
- Crispy Sesame Tofu
Vegan Braised Yuba with Mushrooms
Ingredients
- 8 oz Yuba Bean Curd Sticks (dry or hydrated)
- 6 Shiitake Mushrooms
- 2 Red Potatoes medium sized pieces
- 2 tbsp Cooking Oil
- ½ cup Scallions diced
- 2 tbsp Garlic minced
- 2 inches Ginger Sliced
- 2 tbsp Soy Sauce
- 2 tbsp Dark Soy Sauce
- 2 tsp Brown Sugar
- 2 tsp Salt
- 1 cup Vegetable Stock
- Corn Starch Slurry (2 tbsp Corn starch + 2 tbsp water)
Instructions
- If using dried yuba, rehydrate to package instructions or soak in warm water for 10 minutes completely submerged. Strain and set aside.
- To a pot, add water, potatoes, and salt. Bring to a boil, and boil the potatoes just a little under fork tender. Strain the potatoes, and set aside to cool.
- To the pot with boiling water, add mushrooms and blanch for 1-2 minutes. Strain and set aside.
- Next add the yuba (bean curd) sticks and boil for 2-3 minutes. Strain and set aside. Discard the water.
- To a wok over medium heat, add oil and allow it to heat up.
- Add scallions, garlic, and ginger and sauté for 1-2 minutes.
- Add the mushrooms and sauté for 1 minutes.
- Add the potatoes and yuba sticks and stir to combine.
- Add the light soy sauce, dark soy sauce, sugar, salt, and vegetable broth. Stir to combine, cover with lid, and simmer for 5 minutes.
- Add corn starch slurry, and stir continuously to allow the sauce to thicken to a velvety consistency.
- Garnish with scallion greens and serve with steamed brown rice and bok choy.
Notes
- Soak yuba sticks in warm water for 30-40 minutes before using to rehydrate them properly.
- Slice shiitake mushrooms evenly so they cook uniformly.
- Adjust seasoning to taste—some prefer a slightly sweeter or saltier sauce.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
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