Mastering Dried Bean Curd – Rehydrate and Cook Like a Pro
Dried bean curd is one of the most underrated ingredients in plant-based cooking. Often sold as yuba, fuzhu, tofu skin, or bean curd sticks, it offers a meaty chew, remarkable flavour absorption, and versatility across stir-fries, soups, braises, and more.
But here’s the catch: if you’ve ever found it rubbery, bland, or falling apart, it likely came down to improper soaking or cooking technique.
This guide will help you master dried bean curd by:
Explaining exactly what it is (and what it isn't)
Breaking down the key types (yuba, fuzhu, tofu knots, and more)
Showing you how to rehydrate each type correctly
Linking the best cooking techniques to each form
Helping you avoid common mistakes
Let’s unlock its full potential. 🚀
🤬 What Is Dried Bean Curd?
Dried bean curd (yuba) is not tofu. It’s made by heating soy milk until a protein-lipid film forms on the surface. That delicate film is carefully lifted and air-dried into sheets, sticks, or layers. No coagulants are used — unlike regular tofu, which forms by curdling soy milk and pressing it into blocks.
Yuba is rich in protein and fat, giving it both structure and savoury depth. On a dry weight basis, it contains about 55% protein and 25% fat. It’s prized in East Asian cuisines, especially in Buddhist cooking, for its meat-like chewiness and ability to carry flavour.
⚠️ Not to be confused with:
Pressed tofu (Dougan / Baiye): Made by pressing coagulated soy curds. Used for tofu knots.
Freeze-dried tofu (Koya-dofu): Made by freezing, thawing, and drying tofu blocks. Sponge-like texture.
🔢 Know Your Types: Forms & Origins
Here are the four most common types you’ll encounter. Each comes with its own texture, prep needs, and ideal uses.
1. Yuba Sheets (Tofu Skin / Doupi / 豆皮)
Thin, papery sheets from soy milk film
Very pliable when rehydrated, but delicate
Used for rolling fillings, layering, or cutting into strips
2. Beancurd Sticks (Fuzhu / 腐竹)
Rolled bundles of yuba film, dried into stick-like rods
Dense and chewy
Best for braises, hot pots, and hearty stir-fries
3. Tofu Knots (Baiyejie / 百叶结)
Not made from yuba!
Created from pressed tofu sheets (Baiye / Qianzhang), then twisted into knots
Firm and meaty, ideal for braising
4. Pressed Tofu Sheets (Qianzhang / Baiye)
Flexible, thick sheets made from curdled and pressed tofu
Used for slicing, stir-frying, or making tofu knots
Distinct from yuba; firmer and less fatty
💧 How to Rehydrate Each Type Correctly
Getting the soak right is essential. Times vary depending on thickness, structure, and drying method.
1️⃣ Yuba Sheets
Soak in warm water for 10–20 minutes until soft and flexible
Handle gently to avoid tearing
Drain well before cooking
2️⃣ Fuzhu (Beancurd Sticks)
Soak in hot water for 1 hour or cold water for 6–12 hours (overnight)
Weight down if they float
They're ready when completely pliable, no hard centre
Drain and gently squeeze before cooking
3️⃣ Tofu Knots (Baiyejie)
Soak in hot water for 1–2 hours or cold water for 3–4 hours
Simmer for 5–10 minutes if still too firm
Drain and gently press to remove water
4️⃣ Pressed Tofu Sheets (Qianzhang / Baiye)
Soak in warm water for 15–30 minutes
Check pliability before rolling or cutting
Drain thoroughly
🕵️♀️ Don’t rely on time alone. Soak until each piece is flexible and soft throughout, especially for fuzhu. If there’s a stiff centre, it needs more time.
🍽️ Best Cooking Techniques (Matched to Type)
Each form of dried bean curd excels in different techniques. Here’s how to cook them to highlight their unique textures.
1️⃣ Braising (Fuzhu, Knots, Pressed Sheets)
Simmer in broth (e.g. soy sauce, ginger, star anise) for 20–40 minutes
Great for chewy textures that soak up bold flavours
Perfect for hot pot, red-braising, or saucy mains
2️⃣ Stir-Frying (Yuba Sheets, Knots, Sliced Sheets)
Stir-fry rehydrated pieces in oil until slightly browned
Add sauces at the end to coat
Avoid overcooking — dried bean curd can turn rubbery
3️⃣ Soups & Hot Pots (Yuba, Fuzhu, Knots)
Add during the last 5–10 minutes of simmering
They absorb broth while staying tender
Yuba strips add soft chew to miso soup or ramen
4️⃣ Deep-Frying (Yuba Sheets, Knots)
After soaking and drying, fill and roll the sheets for crispy rolls
Knots can be fried for a chewy-crisp bite
Use oil around 170–180°C (340–355°F) until golden
5️⃣ Steaming (Stuffed Rolls, Layered Dishes)
Wrap fillings in yuba sheets, and steam until heated through
Often combined with frying or braising for layered textures
❌ Common Mistakes to Avoid
🚩 Skipping or rushing the soak → Results in tough, chewy, or brittle texture
🚩 Not draining well after soaking → Causes sauces to dilute and prevents proper crisping
🚩 Under-seasoning → Dried bean curd is neutral on its own; cook it in bold broths or strong sauces
🚩 Overcooking in stir-fries → Can become dry, rubbery, or burnt — be quick and careful
🌟 Pro Tip: Flavour Needs Heat
Rehydrated dried bean curd won’t absorb flavour deeply through cold marination.
🔥 Instead, cook it directly in the sauce or broth you want it to taste like. Heat helps push out excess water and pull flavour in.
That’s why braises, hot pots, and stir-fry sauces work best.
🧶 Beyond the Basics: Storage & Sourcing
🧃 Storing Dried
Keep unopened in a cool, dry, dark place
Once opened, store in an airtight container for up to 6 months
🧃 Storing Rehydrated
Refrigerate in an airtight container
Use within 2–3 days for best texture and safety
🛒 Where to Buy
Asian grocery stores (dried goods aisle)
Online (look for terms like: Yuba, Fuzhu, Tofu Skin, Bean Curd Sticks)
Check for intact packaging and even colouring
🚀 Final Takeaway: Chewy, Flavour-Packed, and Full of Potential
Dried bean curd gives you:
🔄 Layers of texture: from delicate to meaty
🔪 Intense savoury soak-up ability
🌿 A minimally processed, high-protein plant-based
Once you learn to rehydrate it properly, you unlock a new level of plant-based mastery.
So next time you pass by a bag of wrinkled bean curd sticks… don’t hesitate. Soak, simmer, and transform it into something extraordinary.