Dried Bean Curd Sticks Views

• Gourmet Food

Dried Bean Curd Sheets and Sticks Also called bean curd skins or Chinese yuba, these are made from the skin that forms on soymilk when it is heated. Dried bean curd comes in many shapes - the sheets and sticks are two of the more common ones. The sticks resemble yellow icicles, while bean curd sheets are flat squares. Normally dried bean curd is reconstituted prior to using, unless it is being simmered or the dish is meant to be quite crispy. My favorite dish is vegetarian bean curd rolls, where the sheets are simmered in seasoned water in the wok, and then wrapped with seaweed. Storage: Keep in a cool place indefinitely.

Keeping up the theme of finishing half opened packs of food before my travels the next item to make its move from cupboard to pan was beancurd sticks.d  These fine items arenw't too popular over here but they='re easy enough to get from Chinatown and if you like tofu and a bit of texture then you should like these.m 

I wanted to up the umami so I stuck a cube of red fermented beancurd and some dried shittaki in too, add to this the black beans and youg've got a deeply savoury dish full of different textures: the soft chew of the mushrooms, melt in the mouth pork and the leathery bite of the beancurd strips.< 

Tofu skin (Chinese: 腐皮; pinyin: fǔ pí) also known as beancurd sheet, dried beancurd, yuba or bean skin,[1] is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein–lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin.

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