soybean sticks
Also known as: bean curd sticks, fuzhu, yuba sticks, dried bean curd skin sticks
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Also known as: bean curd sticks, fuzhu, yuba sticks, dried bean curd skin sticks
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When kept dry in an airtight container, they can last for up to a year. Once soaked, they should be treated like fresh tofu and used within 3 days.
They should be soaked until soft and then cooked (boiled, braised, or stir-fried). They are not typically eaten raw or just soaked.
Extra firm tofu, tofu skin sheets (yuba), or seitan are the best alternatives for texture and protein content.
They may be old or the water wasn't warm enough. Try soaking them longer or using slightly warmer water with a pinch of baking soda.
Yes, pure soybean sticks made from soy and water are naturally gluten-free, but always check labels for cross-contamination.
Look for sticks that are light cream or pale yellow in color. Avoid those that look very dark, oily, or have a musty smell.
You can freeze them after they have been soaked and drained. This actually gives them a more porous, meat-like texture.
They are popular in Chinese hot pot, Buddha's Delight (Jai), red-braised pork/tofu dishes, and cold sesame salads.
soybean sticks is a versatile ingredient found in cuisines around the world. With 470 calories per 100g and 48.5 grams of protein, it's a nutritious addition to many dishes.
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