4 cups soaked yuba (tofu skins available in Asian grocery stores) crumbled
2 cups water
1 teaspoon oil
1 cup onion, chopped
1 teaspoon coarse salt
1 zucchini, sliced into half-moons
1 teaspoon turmeric
1 tablespoon arrowroot or cornstarch plus 1/4 cup water
Pour water over broken-up yuba in a bowl. Allow it to soak about 10 minutes. Yuba will become soft.
Fry onion and sliced zucchini in a large pan in oil on medium heat until onion is translucent. Douse the onion by dumping the yuba and its water into the pan. Add salt and turmeric, stir and allow to heat through and to spread the yellow turmeric color. Mix one tablespoon cornstarch or arrowroot with 1/4 cup water to make cloudy water. Stir cloudy water into the pan mixture and stir until broth thickened. I ate this on the side of leftover corn pancakes but it would also be good over rice.