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Matt Wood
Matt Wood

Bean Curd Sheets Where To Buy


Bean curd sheets or skins are made by cooking soy milk until a film forms on top. That film is then lifted off the soy milk and dried into sheets. These sheets can be layered and stuffed with fillings:

Bean curd sheets are used in soups, stews, wraps and dim sum dishes. One dim sum dish you may have tried is steamed tofu skin rolls, which are usually filled with a mixture of mushrooms, bamboo shoots, and meat.

Dried Bean Curd Sheets do not have to be refrigerated and are sold in sheets near their similar stick-like counterparts, dried bean curd sticks. They can be found in Chinese grocery stores, and should be stored in a cool dry place.

Bean curd sheets (sometimes labeled as tofu sheets) are used for wrapping meat or seafood. The stuffed tofu skin is either fried directly, steamed before frying, or fried before steaming, depending on the dish being cooked.

Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a 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.[2][3] The films are collected and dried into yellowish sheets known as tofu skin.[4][5] Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.

If a film should form on the surface of soymilk when it is heated in the process of making tofu, it should be lifted off and dried to give doufu pi (literally "bean curd skin") which is itself a delicious food ingredient

A popular Shanghai-style dish is a stir-fry of bean curd sheets, cut to resemble thick noodles, and tossed with bright green soybeans (edamame) and a tangy pickled vegetable. Top Shanghai on Ackroyd Road is one of the Richmond restaurants that makes this hearty vegetarian dish.

A delicacy made from only soybeans and water, yuba is the thin veil that forms on the surface of soymilk as the cream and protein rise to the surface. From its Kyoto provenance, yuba has evolved to become an esteemed epicurean ingredient. The alluring texture and pureness of flavors bespeak characteristics sought by chefs from deeply traditional to innovative approaches alike. At Hodo, we harvest these greatly prized sheets by hand, one sheet at a time. Hodo Yuba is protein-rich and has zero cholesterol. (from Hodo Foods)

Homemade Kikiam are steamed and fried to crispy perfection for the ultimate street food! These delicious bean curd pork rolls are delicious on their own or added to other dishes, such as noodle stir-fries and soups.

A local adaptation of the Chinese Ngoh hiang, these meat rolls are made of five spice-seasoned ground pork and minced shrimp. The meat mixture is wrapped in bean curd sheets (tawpe), steamed until cooked, and then deep-fried until golden and crispy.

Where would I get the bean curd wrapper? Is this a common ingredient available in Filipino stores? Hope you enjoyed your visit to Tarlac. My home town is San Fernando, Pampanga. I enjoy your recipes a lot. Thanks.

I definitely have a sweet tooth when it comes to eating. I've already shared with y'all my favorite Chinese dessert, Chinese Green Bean Soup, but this dried bean curd soup comes at a VERY close second. It's a Cantonese style dessert, and I've had it throughout my childhood. It's made with silky, thin sheets of soy along with thin strings of egg all flavored with a sugar syrup "soup." I want to say that I've hardly ever seen it at restaurants - usually they do the red bean or green bean soups, so I definitely think this is a recipe my mom brought over. It's super easy. You can put it together from start to finish in about 20 minutes.

So how does it taste? Well...first, you have to like soy products because the main ingredient here is soy bean sheets. So if you like that, then we're set. If you don't - well, I think you should try it anyway because it's a pretty innocuous dessert. It's a little bit like


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