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Waste not, want not! Another satisfyingly delicious soup made with a left over ham bone (German-style from Berliner). All it …

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Home » Additives, Ingredients

Dried Bean Curd

Submitted by on January 26, 2010 – 8:44 pmOne Comment | 5,682 views


Ingredient Name:  Dried bean curd, tofu skin, fu jook, yuba

Traditional Chinese Name: 腐竹 (fǔ zhú)

What is this?

  • A Chinese or Japanese product made from soy beans
  • When boiling soy milk, the thick filmy layer is extracted and dried as dried bean curd
  • It is used in dim sums, desserts, and in meat substitutes (as vegetarian dishes)
  • You can purchase it fresh or dried

How do I prepare it?

  • Rinse in warm water first
  • For dried bean curd, soak in water for a few hours if planning to use skin in whole pieces
  • For desserts, dried bean curd should be added to cold water if you wish to shred it completed

Where can I buy this?

  • This is available in most Asian supermarkets
  • Can be purchased both fresh and dried
  • Is also available in single sheets or as a bulk of many wrapped layers (depending on how you wish to use it)

What is the cost

  • Dried bean curd is very affordable
  • 3 sheets as pictured above cost $6 HKD

Any benefits?

  • Good source of protein
  • Has very little saturated fat and no cholesterol
  • Excellent source of Vitamin E
  • Ideal for vegetarian consumption

Any precautions?

  • People with the condition of gout should consume with caution as it is high in protein


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