Cooking Dried Bean Curd Sticks

Water temperature:
Use warm water (30–40°C) to soak the yuba-do not use boiling or cold water.

Soaking time:
Rehydrate dried yuba for about 1 to 1.5 hours until it becomes completely soft with no hard core. You can change the water once or twice during soaking to ensure even hydration.

Post-soaking preparation:
Squeeze out excess water from the softened yuba and cut it into strips according to the recipe. If there are impurities, rinse briefly with clean water-avoid vigorous rubbing to prevent nutrient loss.

Here are three classic ways to prepare yuba:

1. Stir-Fried Yuba with Black Fungus and Sliced Pork (Balanced Nutrition)

Ingredients:
150 g soaked yuba, 50 g dried black fungus (rehydrated), 100 g lean pork, 1 bell pepper, ginger slices, minced garlic.

Instructions:

• Slice the pork and marinate with light soy sauce and starch for 10 minutes. Rehydrate the black fungus and remove any tough roots. Cut the bell pepper into pieces.
• Heat oil in a wok. Add ginger and garlic and stir-fry until fragrant. Add the pork and cook until the color changes; remove and set aside.
• In the same wok, add a small amount of oil. Stir-fry the yuba and black fungus for 1 minute, then add the bell pepper. Season with 1 tablespoon of light soy sauce and ½ teaspoon of salt.
• Return the pork to the wok, stir well, and serve.

2. Yuba, Sweet Corn, and Pork Rib Soup (Light and Nourishing)

Ingredients:
100 g soaked yuba, 1 ear of corn, 300 g pork ribs, 1 carrot, scallion segments, ginger slices.

Instructions:

• Place ribs in a pot of cold water with ginger and cooking wine. Blanch to remove scum, then rinse. Cut the corn into sections and the carrot into chunks.
• In a clay pot, add enough hot water along with the ribs, ginger slices, and scallions. Bring to a boil, then simmer over low heat for 30 minutes.
• Add the corn, carrot, and yuba. Continue simmering for 20 minutes, then season with salt.

3. Cold Yuba and Cucumber Salad (Low-Fat, Low-Calorie)

Ingredients:
150 g soaked yuba, 1 cucumber, minced garlic, chili peppers, cilantro.

Instructions:

• Cut the yuba into small pieces. Blanch in boiling water for 1 minute, then cool in cold water and squeeze dry.
• Smash the cucumber and cut into chunks. Combine with the yuba in a bowl. Add minced garlic, chili pepper, 1 tablespoon light soy sauce, ½ tablespoon vinegar, and a pinch of salt and sugar.
• Drizzle with a bit of sesame oil, add chopped cilantro, mix well, and optionally chill for 10 minutes for a fresher taste.

Do not blanch repeatedly: Yuba only needs one quick blanch to remove its beany taste. Repeated blanching will cause protein loss.

Season lightly: Yuba has a natural soybean aroma. Avoid heavy or overly spicy seasonings (such as chili oil or doubanjiang), which can mask the flavor and burden digestion.

Pair with high-fiber ingredients: Combining yuba with fiber-rich foods like black fungus, celery, or cucumber enhances both flavor and nutrient absorption.

The key to cooking dried yuba (tofu sticks) properly is to rehydrate it first, then use low-oil, low-salt methods to preserve its nutrients. Pairing it with the right ingredients enhances both texture and flavor, allowing you to retain its natural soybean aroma and nutrition while creating delicious dishes.

Anyang Shuangqiang Soy Products Co., Ltd. was established in 2000. It is a provincial-level key leading enterprise in agricultural industrialization, specializing in the production of a wide range of soy-based products, including multigrain yuba, black bean yuba, green bean yuba, yellow soybean yuba, black bean tofu skin, green bean tofu skin, and yellow soybean tofu skin. The company covers more than 40,000 square meters and produces over 3,000 tons of soy products annually, with an output value exceeding 50 million RMB.
Equipped with more than 100 modern automated production lines, the company uses only natural soybeans as raw materials. By combining traditional craftsmanship with advanced technology, we implement a fully enclosed, pollution-free production process. Our packaging line adopts high-temperature, infrared, and vacuum sterilization to ensure that every product meets national hygiene and food safety standards.

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