JTEDZI Dried Bean Curd Stick, 17.63oz(500g) Dried Beancurd Sticks, 腐竹, Non-GMO Asian Dried Tofu Skin Yuba, Good Source of Protein, Great Gourmet Gift, for Stir-fry, Hot Pot, Cold Salad

Dried beancurd skim is analogous to the skin which forms after boiled milk is allowed to sit.Boiled soy beans are allowed to form a skin which is skimmed off the surface wrinkling into thin strips, which are then dried and packaged.Before adding to recipes, the resulting dried bean curd skin must soaked in water to double depth to cover in a dish or pan, 4-5hours or overnight, or boiled.Discard water.Replenish with fresh water and boil bean curd skins repeatedly.Repeat 5 times, each time discarding the water.This cleans the bean curd of salt used in curing and preservation and doubles the volume of the reconstituted bean curd skin noodles,Bean curd skin is light highly nutritious protein. Can be added to stir fry, soup, vegetable dishes to add texture and protein to the dish.Bean curd skin takes on the flavors of the accompanying sauces and fresh vegetables, mushrooms, fungus, seaweed, protein.Monk's vegetarian food has evolved over centuries to mold tofu into varied shapes, forms and textures to provide healthy protein.We banqueted at remote monasteries with food dishes resembling whole fish including the eye, sliced whole chicken with the head attached traditional style, duck roasted and sliced, beef slices, scallops. Amazingly the foods are prepared in classical fashion with the accompanying vegetables sauces and broths and taste delicious.Bean curd skin is a replacement for noodles, high in protein.It is essential to remember to prepare the bean curd skin: wash off the salt used in processing and preservation, boil 5x each time discarding the salted water. As you boil the bean curd skin in water, you will notice the wrinkles smoothing out from being skimmed off the boiling bean curd, and the salt is removed with each boiled washing. This is quicker via microwave. By the 5th boiling washing, the bean curd skin is soft, and ready to take on the soup or sauces you provide.This bean curd noodle introduces new ways of eating protein. 5*

It was full of bugs. When I put it in water- they all floated up. I had to throw it away.Must be contaminated production facility.Will not buy this again.

I used this in a vegan recipe that turned out great ! After rehydration , it was ready to take on any flavor you desire ! Good protein product !

I don’t see non GMO label on the product. It says on Amazon that it has only soybean. and water, but on the ingredient list it has food additive. This is misleading consumers. I’ve wasted my money on this. Too bad that I can’t return it. I may throw it away.

I would have preferred that this could be unfolded in boiling water, but the clumps were inseparable. So prepare to use it that way.

The salt content is way beyond anything that’s acceptable. I’m surprised it’s even legal. One serving, which is very small is high for salt, and a full serving that will satisfy your belly is way more than recommended for salt intake. It tastes so salty beyond anything that you taste. It’s so salty it doesn’t taste right. They can cut the salt by 80% and you would be happy, but they don’t. I returned it, I wouldn’t buy if I were you.

What kind of yuba is this? Why is it so salty? Why do you put so much salt in yuba? Can you still eat it like this? It's too tasteless, too salty and impossible to eat, a waste of money.

over salted above any reasonable limit.