Panfried Yuba Cake

Heat the oven to 300°F. Unfold the tofu skins, roll them into a tube, and slice into 1/4-inch strips; toss with some salt on the cutting board (it’s okay if they tear and break up a bit). Put 1 tablespoon oil in a large nonstick skillet over medium-low heat. When it’s hot, spread the tofu skins into a single layer and cook, undisturbed, until the cake releases easily from the pan and is golden and crisp on the bottom, 5 to 7 minutes; adjust the heat so it doesn’t burn. While the first side is cooking, rinse and trim the snow peas. Loosen the tofu cake from the pan with a spatula, cover the pan with a plate, and flip the cake out of the pan in one swift movement.

Slide the tofu cake back into the pan and cook the second side, undisturbed, until it’s golden and crisp, 5 to 7 minutes more. While the second side is cooking, make the sauce. Rinse and halve the lemon; squeeze the juice of 1 half into a small bowl. Add the tamari, mirin, sesame seeds, and 1 tablespoon water and stir to combine. Slide the tofu cake onto a plate and transfer it to the oven to keep warm. Wipe out the pan.

Rinse and trim the asparagus, radishes, and scallion. Cut the asparagus into 1-inch pieces; quarter the radishes; slice the scallion. Peel, trim, and chop or grate the ginger. Put the remaining tablespoon oil in the same large skillet over medium-high heat. When it’s hot, add the ginger and cook, stirring until it’s fragrant, about 10 seconds. Add the snow peas, asparagus, radishes, scallions, and edamame and cook, tossing and stirring frequently until they’re just tender, 4 to 6 minutes. Taste and adjust the seasoning.

Transfer the yuba cake to a cutting board, cut it into 4 wedges, and serve with the stir-fry and lemon-tamari dipping sauce.