Panfried Yuba Cake

with the First Taste of Spring

When shredded into a tangle and panfried, tofu skins, also known as yuba, make a crisp cake with a custardy, savory flavor. Flipping said cake—or anything else pan-sized, like hash browns—is best done using a plate to help. The technique sounds cheffy, but takes only a little confidence and two hands. Served alongside are some newly seasonal veggies: asparagus, snow peas, and radishes, which are usually eaten raw but unexpectedly delightful when quickly sautéed.