When you boil soy milk for a few minutes, bean curd skin, also known as yuba, will develop on the surface. It is then separated and dried from the soy milk.
The dried bean curd knots are a popular Chinese cuisine and can be used as a gluten-free, vegetarian option with great texture. The dried bean curd knots made from soybeans need to be rehydrated before it’s cooked.
They need to be soaked in hot water for at least 5 minutes to get them softer. These knots absorb the flavours of everything they are cooked in, just like tofu, so you need to add a few to flavoured broths and red-braised dishes to get the best taste out of this delicious dish.
Start by boiling the knots of dried bean curd for about 10 minutes, or until they have a pasta-like texture. Then drain the liquid. On the side, you can prepare the chilli oil consisting of red pepper flakes, sesame seeds, ginger, sesame seeds and garlic (optional) — fry until it turns golden brown.
The bean curd knots are sautéed for a few minutes in the chilli oil until slightly golden so that they can soak up the flavours. Finally, add salt and umami soy sauce, maple syrup for a delicate sweetness, and a drizzle of lime juice for flavour.
Sprinkle with green chopped onions and serve on the side with your favourite greens! Some people choose to go with Pak Choy. Other good alternatives include kale, spinach, or even broccoli.
Watch out! These bean curd knots are not only easy to make but are also spicy and flavorful.
Most of the benefits of the spicy bean curd knots come from its favourable nutritional profile, high flexibility, and inclusion in various diets, including those that adopt or require low-carb, grain-free, gluten-free, milk-free alternatives.
In short, it’s perfect for those that follow a vegetarian or vegan lifestyle (the use of onions and garlic is optional and based on personal preferences). The good news is, this amazing vegetarian or soybean product can be easily obtained from the supermarket in Malaysia.