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1
In a large, shallow baking dish or rimmed plate, combine the soy sauce, mirin, sugar and 1/4 cup water.
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2
Mix well and set aside.
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3
Spread one sheet of yuba on a work surface and draw a squiggle of chili paste horizontally across the middle.
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4
Fold the bottom third up over the middle third, then fold the top third down, as if folding a letter.
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5
Press the top down firmly.
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6
Set aside and repeat with another sheet.
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7
Spread out the last sheet, add chili paste and place the two folded sheets of yuba in the center, one on top of the other.
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8
Fold the bottom of the last sheet over the middle and the top over that to enclose the first two sheets.
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9
Press the package firmly, then place in the baking dish with the soy-sauce mixture.
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10
Allow to sit for 5 minutes, then turn and repeat.
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11
Remove the yuba and drain the liquid, pressing gently to expel any excess.
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12
Place between two paper towels and press out any remaining moisture.
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13
Set a large cast-iron skillet or other wide, heavy pan over medium heat and add the vegetable oil.
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14
When the oil is hot, add the yuba (if it is too large, cut in half and cook in two pieces).
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15
Cook for about 1 minute, pressing gently with a spatula to keep the yuba in contact with the pan.
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16
Flip and cook for 1 minute, then repeat until both sides are browned and crisp.
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17
Transfer to paper towels and cut into pieces.
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18
Place on a serving plate and, if desired, dot with additional chili paste.
