If it makes you uneasy, feel free to call it a yuba sandwich.
Maillard reaction
Once the vegetables are browned, I caramelize tomato paste in a saucepan until the bright red color transforms to a deep mahogany. To this toasted tomato paste, I add the roasted vegetables and top it off with water before simmering. After straining, I fortify the mushroom stock with a few spoonfuls of a high-quality vegetable base such as Better Than Bouillon. Better Than Bouillon is made from vegetable concentrate, soy sauce, and yeast extract.
To finish up the bean curd “steak,” I sprinkle sugar across a wide sauté pan and allow it to caramelize to a dark brown. Once browned and nearly smoking, I drop in the bean curd strips and stir to toss in the caramel. Next, I season the yuba with paprika, garlic powder, and a few generous turns of black pepper. This is all topped with the mushroom broth and everything gets simmered down until the liquid reduces to a thick glaze.
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