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| Product | Soybean curd stick, dried bean curd stick, Fuzhou, Yuba, Tofu Stick, Bean Curd Stick; 500g/Bag Yuba Soybean Fuzhu Cuts, whole |
| Ingredient | Non-GMO soybeans, water |
| Brand | LLOODS |
| Packing | 500G*18bags/CTN, 1*9KG/CTN. Or customized 1x20'GP = 600CTNS, 1x40'HQ =1480CTNS |
| Usage | Put in cold water until soft, cut into short pieces and add into all kinds of dishes. soup, fried, cooked, stews, cool dish, salad desserts, etc. |
| Edible Value | (1). Healthy food: Non-GMO soybeans (2). Nutritive: high-protein, low calories, cholesterol-free Protein≥38%, Fat≥16%, Moisture≤12% (3). Meat substitute: suitable for vegetarian |
| Storage | Keep in cool, ventilation and dry place (below 20℃) |
| Shelf life | 18 months |
| Origin | Xuchang, China |
| Payment Terms | T/T or L/C at sight |
| Delivery Time | 5-7 working days for normal order; 7-15 working days for OEM or customized order |
| Samples | Available, free |
| Shipment | By sea or by rail |
Bean curd is another name for tofu, a product made from soybeans, and sometimes other legumes as well. To make it, a cook curdles soy milk and presses the resulting soybean curds into molds to firm up. The result is a block of white, neutrally flavored material which can be used in a wide assortment of dishes.
There are numerous different styles of this food, as well as an assortment of ways in which it can be used. Bean curd has been made in China for thousands of years, and has spread throughout the world as a reasonably cheap, easy to make source of protein which is also very easy to manipulate in the kitchen.
There are two basic types of bean curd. The first is silken, also called` Japanese style tofu. This type tends to fall apart as it is is worked with, making it a great choice for dishes in which fragments are desired. It is also used in vegan baked goods. Chinese-style tofu is firm, and will hold its shape as it is worked with and cooked. In some places, Chinese style tofu is called bean curd, while Japanese style is called tofu. This can be confusing, but a close inspection of the package can usually sort the issue out.
Once bean curd has been formed, it can be sent out to market as is, or it can undergo further treatment. It may be seasoned and pressed into blocks to form very dense, flavorful tofu. It can also be smoked, frozen, or fermented. Fermented bean curd is often mixed with spices and vegetables and used as a condiment. It can be added to dishes while they are cooking for flavor, or served on the side.
Plain bean curd is available in many markets. It can be fried, steamed, sauteed, baked, or grilled. Vegetarians often use it as a meat substitute, since it is rich in protein. It also absorbs flavor very readily, and is a compliment to many dishes. Make sure to use fresh tofu quickly, as it can go bad.
In Chinese markets, it is possible to find bean curd skin or yuba, a byproduct of the manufacturing process. As the soy milk is fermented, a thin skin forms on top. This skin can be dried in sheets or sticks and used for an assortment of things. Shredded tofu skin is used in many Chinese dishes for texture and flavor. Whole sheets of skin can be used to wrap foods for steaming and frying as well.
