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Quick and Easy Spicy Bean Curd Knots

Spicy Bean Curd Knots

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.

Bean curd skin can be found in different forms like boards, strips, or even knots in most Malaysian supermarkets (where they shelve vegetarian or soybean products) in dry or frozen portions.

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.


How to Get Started

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.

In a Nutshell

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.

Spicy Bean Curd Knots

Spicy Bean Curd Knots

The dried bean curd knots are a popular Chinese cuisine and can be used as a gluten-free, vegetarian option with great texture.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Chinese


  • 155 g dried bean curd knots
  • 3 tbsp neutral oil
  • 1 clove garlic minced (optional)
  • 1/2 inch ginger, grated
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sesame seeds
  • 2 tbsp soy sauce
  • 2 teaspoon lime juice
  • 2 teaspoon maple syrup


  • Boil a large pot of water. After it has cooked, add the knots of dried bean curd and let it simmer for 20 minutes or until tender. Remove the knots from the heat and drain. To extract excess water, press them gently with a spatula. Cover and set aside.
  • Set stove to medium heat. Then heat the oil in a large skillet. Add the ginger, red pepper flakes, sesame seeds and garlic (optional) once it is warmed. Fry for 2-3 minutes or until the sesame seeds turn golden brown.
  • Add the knots of bean curd to the skillet and sauté for 2-3 minutes while stirring to avoid sticking.
  • Allow the soy sauce, lime juice, and maple syrup, deglaze the pan, and cook for another 2 minutes. Remove from the heat and top with green onions or chopped cilantro.
  • Serve the knots of spicy bean curd on the side with sautéed greens such as Pak Choy, spinach, kale, etc.


Tip: Bean curd knots can be kept in the refrigerator for up to 3 days, and they can also be eaten cold.
When serving this dish, you can use Pak Choy, kale, chopped cilantro, or green onions.
Keyword bean curd skin


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Dear Valued Customers,

As Everbest continues to grow, we’re fully committed to creating value in order to serve our valued customers both locally and globally. We are pleased to announce that our new manufacturing facilities located in the Penang Science Park had started operations in the second half of 2013.

From the humble beginning of a family-based management, we had successfully transformed to corporate management in order to cater for our growing customer base. This change will help us to improve upon the implementation of our core values and principles that will allow us to achieve our goals.

Along with recruiting and nurturing a pool of talented, competent, knowledgeable and skillful people, we will also develop a structural capital meant to better our management system, food safety and quality, integrated manufacturing system and effective supply chain management. With these, we can ensure our customers that we will continue to be an innovative force in developing and promoting soybean products of the highest quality.

In order to emphasize our ‘customers come first’ policy, we will continue to forge relationships and partnerships with our suppliers and customers that will increase mutual benefits. This is because we acknowledge that you play an important role as an intangible value to us for your success equates our success as well.

And finally, in light of all these changes, I would like to show my gratitude and thank everyone at Everbest – from the management team to all employees – as well as all our suppliers and customers for the effort that they have put in to realize our goals. The growth of this company would not have been possible without you.

Thank you.


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