Dried Beancurd Sticks 300g · Rich Soy Aroma · Tender Texture

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Product Description

Quick Specs
Net Weight	300g (10.58 oz) / Bag
Variety	Dried Beancurd Sticks
Craft	Traditional Soymilk Simmering + Skin Lifting + Temperature-Controlled Drying
Packaging	Resealable Zipper

5 Key Selling Points
Ingredients & Variety	Selected non-GMO soybeans, premium first-layer skin. Known in English as Dried Beancurd Sticks / Yuba / Tofu Skin. Made from non-GMO soybeans through soaking, grinding, simmering, and lifting the first film of protein and fat that forms on the soymilk surface. First-layer yuba contains higher protein content and richer soy aroma, with a golden translucent appearance—the premium grade among dried beancurd products
Shape & Character	When rehydrated, becomes pliable and remains intact without breaking or clouding the broth. Cross-section reveals natural hollow structure with even honeycomb pores, ideal for absorbing flavors. Texture is tender yet pleasantly chewy, with rich soy aroma
Craft & Safety	Traditional soymilk simmering and skin lifting—zero additives. Follows traditional steps: bean selection, soaking, grinding, filtering, simmering, skin lifting, and drying.
Nutrition & Functio	High protein, moderate fat—the "meat of vegetarian dishes." Yuba is a high-protein soy product, with approximately 44.6g protein per 100g, containing multiple essential amino acids with high absorption rates. Rich in unsaturated fatty acids, calcium, iron, phosphorus, potassium, and B vitamins, with moderate fat content. An ideal protein source for vegetarians, earning its reputation as the "meat of vegetarian dishes"
Usage & Convenience	Versatile pantry staple—perfect for salads, stir-fries, and hot pot. Yuba adapts to various cooking methods: cold salads, stir-fries, braised dishes, soups, and hot pot. Classic dishes include: Cold Yuba Salad (blanched yuba tossed with cucumber, wood ear, and vinegar), Braised Pork Belly with Yuba, Stewed Ribs with Yuba, Stir-Fried Yuba with Celery, and Yuba & Ginkgo Congee. Rehydration guide: Soak in warm water for 2-3 hours or cold water for 4-6 hours until fully softened. 300g provides 8-12 servings for a family

Nutrition & Usage Tips
Per 100g Dried	Energy: ~1931kJ / Protein: ~44.6g / Fat: ~21.7g / Carbs: ~22.3g / Calcium: 77mg / Iron: 16.5mg / Potassium: 553mg / Phosphorus: 284m
300g Rehydration Guide	Use 30-40g per serving (approx. 3-4 sticks). Soak in warm water for 2-3 hours or cold water for 4-6 hours until fully softened.
Suggested Dishes	Cold Yuba Salad: Blanch soaked yuba sections, toss with julienned cucumber, wood ear, garlic paste, vinegar, soy sauce, and sesame oil. Braised Pork Belly with Yuba: Sear pork belly, then braise with yuba and seasonings for 20 mins. Stir-Fried Yuba with Celery: Cut soaked yuba into sections, stir-fry with celery and red bell pepper
Storage Tip	Unopened: Cool, dry place; shelf life 12 months. After opening: Reseal zipper tightly and store in a cool, dry place or refrigerate. Best consumed within 2 months. Yuba absorbs moisture easily—always keep sealed.