Dried Beancurd Stick

Bean curd sticks are made by heating soy milk to form a protein film on the surface, which is then dried.

This process transforms the soybean protein into a relatively loose, fibrous structure rather than a dense mass.

Human digestive enzymes can more easily break down this loose structure, converting proteins into smaller amino acid molecules, thereby reducing the digestive burden on the stomach and intestines.

Soybeans contain certain components that may impair digestion, and the tofu skin production process reduces these elements.
For instance, trypsin inhibitors in soybeans interfere with protein-digesting enzyme activity. Boiling soy milk and the coagulation process during tofu skin production destroy most of these inhibitors.
Simultaneously, the manufacturing process removes some soybean fiber and oils, further easing digestive difficulty. This makes tofu skin particularly suitable for individuals with weaker digestive systems.

Before cooking, tofu skin must be rehydrated in warm water, resulting in a soft, tender, and elastic texture.
This soft texture not only facilitates chewing but also allows faster contact with digestive juices once ingested. This accelerates nutrient dissolution and absorption while preventing excessive strain on gastrointestinal motility caused by overly hard ingredients.