Dried Soy Bean Curd

Maybe I missed a memo somewhere along the way but I had never heard of Soy Bean Curd until I stumbled upon it at the store (T&T). These magical little sticks (they also come in knots) are the dried ‘skin’ that forms when soy milk is boiled.

They need to be re-hydrated (overnight in cold water or 10 minutes in boiling water) then they can be added to whatever dish you please.

The sticks themselves have no taste, but they soak up flavors very well. I typically throw them into a dish where I’d otherwise use tofu, along with an ample amount of flavorful liquid. The soy bean curd maintains its integrity after being re-hydrated, the texture is unique- definitely more firm than soft, almost meaty.

After I experiment more, I will post some recipes.