ONTRUE Dried Beancurd Sticks, Asian Tofu Yuba, Precut Tofu, Good Source Of Protein, Non-GMO, Vegan, Great Gourmet Gift, 9.88 Oz

I have always been a fan of yuba, the "skin" that forms on the top of soymilk when it is being made. It has a chewy texture and is high in protein. This product is unsalted, which fits in with my dietary needs--it has almost no sodium. I love that it is available in a shelf-stable form. My one complaint is that the packaging suggests that 30 minutes soak time is sufficient, which it really isn't remotely. Most instructions I've found online suggest that you need to soak for hours, which is what I did--put some into a covered container in the fridge, submerged in water, and come back about 6-8 hours later to rinse and drain and add to your dinner. I soaked about six hours and then cooked them in my hot & sour soup. It's important to know that, like tofu, yuba really doesn't have a lot of flavor of its own. You have to put it into a flavorful sauce or soup in order to enjoy it. I put it into a pot with some black / rice vinegar, coconut aminos, nutritional yeast, shelf-stable tofu, scallions, dried shiitake and wood ear mushrooms, ginger, garlic, and sriracha to make a lower-sodium, vegan hot & sour soup. I wish the price point were a bit lower, as you can only get 2-3 big pots of soup out of each package, but it's a great option for me for some shelf-stable protein to get me through the winter. I plan to buy this again and again.

It took a little trial and error and recipe tweaking to figure out the best way to rehydrate and cook these properly, but now that I have the technique down, I use these tofu sticks to make one of my favorite meals - a braise of tofu sticks, rehydrated shiitake and wood ear mushrooms, garlic, ginger, water chestnuts, and scallions in a mixture of low sodium broth (chicken or vegetable), oyster or mushroom sauce, white pepper, chili oil or chili crisp, a little soy sauce, sesame oil and sake, and small amount of sugar, bring to boil then reduce to simmer and cover for at least 20 minutes. Uncover, raise heat and reduce the liquid a bit, then thicken with a cornstarch slurry. Served on rice and topped with crispy shallots. It's insanely good. Can't wait to try other recipes!

The instructions on the package didn’t really make much sense. I soaked these in cold water and rinsed several times to remove any dusty particles, then I simmered for about 30 minutes in my stew, and they were still firm, but chewy. Super delicious, I just don’t see how a light soaking in warm water or simmering for less than 5 minutes would make these edible.

expensive! I previously bought the 2 pack for $20. So when I hit "buy again" I mistakenly assumed this purchase would be for a 2 pack also. I'll keep this since I like the product, but think $26 for 2 pkgs is rather outrageous. They just lost me as a customer.

I like this stuff . . . it has a pleasing texture. I mostly add it to various soups I make. I will keep ordering it.

Yummy! We used this in our hotpot tonight at home, and it was as good as what we experienced from an authentic hotpot place! However, next time I may try soaking them for a longer period of time to get more fluffier and softer texture prior to cooking them. We did have to cook them a little bit longer than other ingredients in our hotpot, but once they were soft to eat, they were good. One bag will go a long way in our house. I think we may have used 1/4 of the bag, and that was more than plenty with other hotpot ingredients. Def recommend and will purchase again!

This needs to be cooked for over 3 hours to soften! Still be quite chewy. Not buying again. Our local Asian market sells same item frozen fresh that is soft and delicious. Can be crispened also . Terrible purchase! Disappointed.

so I'm not vegan but my daughter is. I found a recipe for General Tso's tofu and it called for dried bean curd which i'd never heard of. Long story short I googled it, ended up on amazon, bought it and gave it a try. Worked amazingly well!! soaked them in veg broth, then coated with cornstarch and deep fried adding to the sauce and it turned out terrific. Crunchy outside with tender middle. Was every bit as good as general joe's chicken. This has become a staple.