Beancurd Knots

My husband, me, and our daughters and sons in law love the addition of the bean curd knots to my Asian night menus, soaking up the Asian flavours adding to the joy as we find these little treasures in our bowls. Great quality and flavour.

Beancurd knots are the best protein to add to our vegan ramen soups. Soon to be a household staple.

Beancurd Knots- don't forget the chili oil.... super tasty when combined with the chili oil, some maple syrup fresh shallots. great snack.

Beancurd Knots

Great texture and flavour, soft and firm altogether! We add ours to noodles soup and always tempted to drop in more knots!

These bean curd knots add such a yummy texture and have become our favourite part of the dish where we add them! My favourite way to use them is to hydrate in hot water (a couple of minutes is enough), then squeeze out the moisture, chop in half through the knot so they kinda fall apart into bean curd strips, then cook in a dry hot pan with a little oil, pepper and a dash of soy. They go crispy at the edges but retain that yummy chewy texture and are great flavour absorbers. So easy to use and really add something extra to a dish. Definitely a pantry staple we miss when they run out.