Name: Fried Yuba Tacos with Sweet Corn Relish
Total time: 1530 min
Ingredients: 3 large ears yellow corn; 12 ripe cherry tomatoes, cut into 1/8-inch-thick slices; .50 cup finely chopped red onion; .50 cup finely chopped green bell pepper; 2 tablespoons minced fresh jalapeño; 2 medium garlic cloves; 1.50 cups unseasoned rice vinegar; .50 cup water; 6 tablespoons raw cane sugar; 2 tablespoons brown mustard seeds; 2 teaspoons cumin seeds; 1 teaspoon kosher salt; 1 teaspoon whole black peppercorns; .50 teaspoons ground turmeric (such as Diaspora Co.); 2 teaspoons avocado oil; 2 medium garlic cloves, minced; 4 ounces baby spinach (about 4 cups); 2 ripe Hass avocados, pitted and peeled; 2 tablespoons seasoned rice vinegar; .50 teaspoons kosher salt; 4 yuba sheets (such as Hodo); Avocado oil, for frying; Fine sea salt; 12 (6-inch) corn tortillas, warmed; Hot sauce, shredded red cabbage, fresh cilantro, thinly sliced scallions, and sliced fresh serrano chile, for serving

Fried Yuba Tacos with Sweet Corn Relish

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In this recipe, Chef Bryant Terry fries rolled yuba, or thin sheets of tofu skin, in avocado oil until crispy, yielding a hearty vegan taco filling. Diaspora Co.'s single-origin turmeric lends its zesty, deeply floral flavor to the summery corn relish that tops these tacos. Diaspora Co. is one in a rising tide of small spice companies delivering better-tasting spices while supporting small, independent farmers. A spoonful of "green cream"—sautéed spinach stirred together with mashed avocado—holds all of the delicious components in place.

By Bryant Terry

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Fried Yuba Tacos with Sweet Corn Relish — Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen

Active Time:

30 mins

Refrigerate Time:

1 day

Total Time:

1 day 1 hr 30 mins

Servings:

Cook Mode (Keep screen awake)

Ingredients

Sweet Corn Relish

3 large ears yellow corn
12 ripe cherry tomatoes, cut into 1/8-inch-thick slices
1/2 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
2 tablespoons minced fresh jalapeño
2 medium garlic cloves
1 1/2 cups unseasoned rice vinegar
1/2 cup water
6 tablespoons raw cane sugar
2 tablespoons brown mustard seeds
2 teaspoons cumin seeds
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1/2 teaspoon ground turmeric (such as Diaspora Co.)

Green Cream

2 teaspoons avocado oil
2 medium garlic cloves, minced
4 ounces baby spinach (about 4 cups)
2 ripe Hass avocados, pitted and peeled
2 tablespoons seasoned rice vinegar
1/2 teaspoon kosher salt

Fried Yuba Tacos

4 yuba sheets (such as Hodo)
Avocado oil, for frying
Fine sea salt
12 (6-inch) corn tortillas, warmed
Hot sauce, shredded red cabbage, fresh cilantro, thinly sliced scallions, and sliced fresh serrano chile, for serving

Directions

Make the sweet corn relish

Fill a large bowl with ice water; set aside. Bring a large saucepan of water to a boil over high, and add corn. Return to a boil, and cook corn 1 minute; drain. Using tongs, transfer corn to ice water, and let stand 5 minutes. Drain corn, and slice kernels from cobs; discard cobs. Evenly divide corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic cloves between 2 clean 1-pint canning jars; set aside.
Combine vinegar, 1/2 cup water, sugar, mustard seeds, cumin seeds, kosher salt, peppercorns, and turmeric in the same saucepan, and bring to a simmer over medium-high, stirring often, until sugar is dissolved, about 3 minutes. Divide vinegar mixture evenly between jars, and let cool to room temperature, about 1 hour. Seal jars, and refrigerate relish 24 hours to develop the flavor.

Make the green cream

Combine oil and minced garlic in a large skillet, and cook over medium, stirring often, until garlic smells fragrant and just starts to turn golden, 1 minute and 30 seconds to 2 minutes. Add spinach to skillet, and cook, stirring often, until spinach is just wilted, about 30 seconds. Remove from heat, and transfer spinach to a cutting board. Finely chop spinach. Combine avocados and vinegar in a medium bowl. Using a fork, mash avocado mixture until almost smooth; stir in chopped spinach, and season with kosher salt.

Make the fried yuba tacos

If yuba sheets are stuck together, run warm water over them while gently separating, being careful not to tear. Using scissors, cut each sheet into 6 (4-inch) squares. Pat sheets dry with a clean kitchen towel or paper towel. Stack 2 (4-inch) squares, and roll into a tight cylinder. Set aside, and repeat with remaining squares.
Line a baking sheet with paper towels. Pour avocado oil to a depth of about 1 inch in a deep skillet. Heat over medium-high to 360°F to 375°F. Place 1 yuba roll on a spatula, and gently slide roll into hot oil. Cook, turning gently with spatula for even frying, until yuba is bubbling and starting to brown, 45 seconds to 1 minute. Remove using a spatula or skimmer, and transfer to prepared baking sheet. Sprinkle with fine sea salt. Repeat with remaining yuba rolls.
Assemble each taco by smearing 1 heaping tablespoon green cream on a warm corn tortilla. Top with a fried yuba roll, and sprinkle with 1 heaping tablespoon sweet corn relish. Top with hot sauce, shredded cabbage, cilantro, scallions, and serrano.