Bolivian Yuba Stew

Ingredients

In this Bolivian adaptation of Yuba, we incorporate traditional Bolivian spices and ingredients to infuse the dish with the flavors of the Andean region. The original Japanese dish is typically prepared with soy sauce and mirin, while our Bolivian version incorporates spices like cumin, paprika, and oregano to create a unique flavor profile. Additionally, we use local Bolivian vegetables such as potatoes, carrots, and bell peppers to enhance the stew's heartiness. We alse have the original recipe for Yuba, so you can check it out.

• 200g (7oz) yuba 200g (7oz) yuba
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cumin, paprika, and dried oregano to the pot, and stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced potatoes, sliced carrots, and diced bell pepper to the pot. Stir everything together to combine.
4. 4.
   Pour the vegetable broth into the pot, and bring it to a boil. Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the vegetables are tender.
5. 5.
   While the stew is simmering, prepare the yuba. Cut the yuba into bite-sized pieces.
6. 6.
   After the vegetables are tender, add the yuba to the pot and simmer for an additional 10 minutes, allowing the yuba to absorb the flavors of the stew.
7. 7.
   Season the stew with salt and pepper to taste.
8. 8.
   Serve the Bolivian Yuba Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Yuba — Soak the yuba in warm water for about 10 minutes before cutting it into bite-sized pieces. This will help soften the texture and make it easier to cook.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper to the pot.
• For a heartier meal, serve the Bolivian Yuba Stew with a side of rice or quinoa.
• Feel free to customize the vegetables in the stew based on your preferences and seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The flavors of the stew develop even more after a day, so it can be enjoyed as leftovers.

Serving advice

Serve the Bolivian Yuba Stew hot in individual bowls. Garnish each serving with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation of the Bolivian Yuba Stew, sprinkle some paprika or cumin on top of each serving. This adds a pop of color and highlights the Bolivian spices used in the dish.