Beancurd sticks are made from soaked and ground soybeans, which are then boiled in water. After heating for a while, a thin skin forms on the surface, which can be skimmed off and dried into sticks or leaves. Beancurd sticks are available in most Asian grocery stores and have a very long shelf life. You can keep a few bags in your pantry and prepare them as you like. The only downside is that they usually take a few hours to rehydrate. This video shows you how to rehydrate them within 40 minutes and make a delicious dish with cabbage and tomatoes.
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Spicy Bean Curd Sticks with Pointed Cabbage | TOFU SKIN / YUBA STIR FRY [VEGAN CHINESE RECIPE]
Ingredients:
(2 servings)
80 g dried bean curd sticks
400g pointed cabbage
1 tbsp rice vinegar
250g tomatoes
1 tbsp light soy sauce
250 ml water
dried chili peppers
sichuan peppercorn
salt, sugar, turmeric
oil
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// Kochbuch: Sojabohne Königin der Bohnen
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// Bilderbuch: Der neunfarbige Hirsch
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Lens Filter : PolarPro Vario-ND-Filter Peter McKinnon Signature Edition II - 6-9 Blenden
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