ONTRUE Dried Beancurd Sticks 280g, Asian Tofu Yuba, Good Source Of Protein, Non-GMO, Vegan, Great Gourmet Gift, 9.88 Oz

Beancurd is my favourite food, and so easy to cook on a wood fire in a cast crock (braise). There are many more servings than you think.A great non-chalant rib/wing/whatever substitute!!!!

I have always been a fan of yuba, the "skin" that forms on the top of soymilk when it is being made. It has a chewy texture and is high in protein. This product is unsalted, which fits in with my dietary needs--it has almost no sodium. I love that it is available in a shelf-stable form. My one complaint is that the packaging suggests that 30 minutes soak time is sufficient, which it really isn't remotely. Most instructions I've found online suggest that you need to soak for hours, which is what I did--put some into a covered container in the fridge, submerged in water, and come back about 6-8 hours later to rinse and drain and add to your dinner. I soaked about six hours and then cooked them in my hot & sour soup. It's important to know that, like tofu, yuba really doesn't have a lot of flavor of its own. You have to put it into a flavorful sauce or soup in order to enjoy it. I put it into a pot with some black / rice vinegar, coconut aminos, nutritional yeast, shelf-stable tofu, scallions, dried shiitake and wood ear mushrooms, ginger, garlic, and sriracha to make a lower-sodium, vegan hot & sour soup. I wish the price point were a bit lower, as you can only get 2-3 big pots of soup out of each package, but it's a great option for me for some shelf-stable protein to get me through the winter. I plan to buy this again and again.

excellent quality, will buy agian

It took a little trial and error and recipe tweaking to figure out the best way to rehydrate and cook these properly, but now that I have the technique down, I use these tofu sticks to make one of my favorite meals - a braise of tofu sticks, rehydrated shiitake and wood ear mushrooms, garlic, ginger, water chestnuts, and scallions in a mixture of low sodium broth (chicken or vegetable), oyster or mushroom sauce, white pepper, chili oil or chili crisp, a little soy sauce, sesame oil and sake, and small amount of sugar, bring to boil then reduce to simmer and cover for at least 20 minutes. Uncover, raise heat and reduce the liquid a bit, then thicken with a cornstarch slurry. Served on rice and topped with crispy shallots. It's insanely good. Can't wait to try other recipes!

This is one of my favorite food ingredients, and this particular one is a very good option. It might be a bit expensive, but the amount lasts for a while.