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Vegan Soy Beancurd 素鮮豆包 EB1 SY VSB1 (1KgX15)

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Vegan Soy Beancurd 素鮮豆包 EB1 SY VSB1 (1KgX15)

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Vegan Soy Beancurd 素鮮豆包 EB1 SY VSB1 (1KgX15)
Ingredients: soybean.

Storage: Keep Frozen -18°c

Vegetarian Soya Bean Cord skin Noodle

8 ounces frozen tofu skin
2 tablespoons vegetable or canola oil
1 green onion, thinly sliced (about 1/4 cup)
3 medium cloves garlic, smashed
1/2 cup dried Chinese hot chilies, roughly torn
2 teaspoons light soy sauce
1 teaspoon vegetarian oyster sauce
Kosher salt
1 to 2 teaspoons sesame oil (optional)

1. Line the sheets up on a cutting board and roll into a cylinder. Cut crosswise into 1/4-inch slices, or to your preferred width for noodles.
2. Bring a pot of water to boil. Add the cut-up strands of tofu skin and simmer until tender, 10 to 15 minutes. Drain and set aside.
3. Heat the oil in the wok over high heat until shimmering. Add bok choy and stir-fry until tender-crisp, about 1 minute. Add scallions and garlic and stir-fry until light brown and fragrant, about 30 seconds. Add chili peppers, if using.
4. Add bean curd skin, soy sauce, and vegetarian oyster sauce. Stir around to evenly distribute seasonings; stir-fry until bean curd skin has absorbed seasonings and residual wok liquor. Season to taste with salt. Remove from heat and drizzle in 1 to 2 teaspoons sesame oil, if desired. Serve immediately.

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