Bean Curd Sheets Recipe Vegan: Easy and Delicious Guide

Bean curd sheets, also known as yuba or tofu skin, are one of those magical staples in Asian vegan cuisine. These delicate, chewy, and protein-rich sheets are made from the skin that forms on heated soy milk.

They can be used in countless ways: as wrappers, in stir-fries, braised dishes, or even as a meat substitute. If you’ve ever enjoyed dim sum or a hearty Chinese stew, you’ve likely encountered their subtle flavor and satisfyingly springy texture.

Making a delicious vegan dish with bean curd sheets at home is far easier than you might think. Whether you’re a seasoned plant-based eater or simply curious, this recipe will guide you to create a restaurant-worthy meal in your own kitchen.

Plus, you’ll get all the flavor and nutrition with none of the animal products!

Why You’ll Love This Recipe

• High in Plant Protein: Bean curd sheets offer a complete protein source, perfect for vegans and vegetarians.
• Versatile and Satisfying: Their chewy texture makes them a fantastic meat alternative in stir-fries, wraps, or braised dishes.
• Quick & Easy: Once you locate dried bean curd sheets, this recipe comes together in under 30 minutes.
• Flavorful & Customizable: The base recipe is delicious, but it’s also a blank canvas for your favorite vegetables, sauces, and spices.
• Gluten-Free Option: Simply use tamari or coconut aminos for a gluten-free version.
• Impress Your Guests: These golden-brown bean curd rolls look and taste like something from a fancy vegan restaurant.

Ingredients

Equipment

• Large bowl (for soaking)
• Sharp knife
• Cutting board
• Large skillet or wok
• Cooking tongs or spatula
• Small bowl (for cornstarch slurry)
• Serving platter
• Paper towels

Instructions

1. Soak the Bean Curd Sheets:

   Fill a large bowl with warm water. Gently submerge the dried bean curd sheets, pressing them down if needed.

   Let them soak for 15-20 minutes, or until pliable but not mushy. Carefully drain and pat dry with paper towels.

2. Prepare the Vegetables:

   While the sheets soak, julienne the carrot, slice the mushrooms, chop the scallions, mince the garlic, and grate the ginger. Set aside.

3. Make the Sauce:

   In a small bowl, combine the soy sauce, maple syrup, 1 tsp sesame oil, and vegetable broth. Whisk together and set aside.

4. Stir-Fry the Filling:

   Heat 1 tsp sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, sauté for 30 seconds.

   Add mushrooms and carrots. Stir-fry for 3-4 minutes, until softened.

   Add scallions, and cook for another 1 minute.

5. Assemble the Rolls:

   Lay a softened bean curd sheet flat on a cutting board. Spoon 2-3 tbsp of the vegetable mixture along one edge.

   Fold in the sides, then roll up tightly like a burrito. Repeat with remaining sheets and filling.

   Tip: If your bean curd sheets are large, cut them in half for easier handling and bite-sized rolls.

6. Pan-Fry the Rolls:

   Wipe out the skillet and add 1 tsp oil (optional, for crispier texture). Arrange the rolls seam-side down.

   Cook over medium heat for 2-3 minutes per side, until golden brown and slightly crisp.

7. Braise with Sauce:

   Pour the prepared sauce over the rolls in the skillet. Cover and let simmer for 4-5 minutes, turning once, to allow the flavors to meld and the rolls to absorb the sauce.

8. Thicken the Sauce:

   Mix cornstarch with 1 tbsp water to make a slurry. Push the rolls to one side, pour slurry into the sauce, and gently stir until the sauce thickens (1-2 minutes).

9. Garnish and Serve:

   Transfer the rolls to a serving platter. Spoon over extra sauce, and sprinkle with toasted sesame seeds and a few sliced scallions.

   Enjoy hot or at room temperature.

Tips & Variations

• Add more veggies: Try adding julienned bell peppers, bamboo shoots, or napa cabbage for extra crunch and color.
• Change up the mushrooms: Shiitake are classic, but oyster, cremini, or enoki work beautifully, too.
• Want it spicy? Add a dash of chili oil or a spoonful of sambal oelek to your sauce.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
• For a deeper flavor: Add a splash of Chinese rice wine (Shaoxing) to the sauce, if available.
• Crispier texture: After pan-frying, bake the rolls at 400°F (200°C) for 10-12 minutes for extra crunch.
• Shortcut: Use pre-cut bean curd sticks for smaller bite-sized rolls.
• Leftovers keep well in the fridge for up to 3 days. Reheat in a skillet or microwave.

Nutrition Facts

Here’s an approximate nutritional breakdown per serving (based on 4 servings):

Note: Nutrition values will vary based on brand of bean curd, sauce used, and additional fillings.

Serving Suggestions

• Appetizer or Side: Serve these bean curd rolls as a stunning starter for any Asian-inspired meal.
• Main Dish: Pair with steamed jasmine rice, quinoa, or noodles for a complete protein-packed meal.
• Bento Box: Slice rolls into bite-sized pieces and pack them in a lunchbox with pickled veggies and edamame.
• Salad Topper: Slice chilled rolls thinly and lay over a bed of mixed greens, cucumbers, and radishes for a refreshing salad.
• Dim Sum Platter: Arrange alongside vegan dumplings, spring rolls, or Half Runner Beans for a plant-based dim sum feast.
• With Soup: Enjoy with a bowl of hot miso or vegetable broth.

Conclusion

If you’re looking to expand your vegan cooking repertoire, bean curd sheets are a must-try. Their unique texture and ability to soak up flavor make them a star ingredient in both quick weeknight dinners and impressive feasts.

This recipe is designed to be approachable, yet it’s sure to wow your friends and family with its authenticity and taste. Plus, there’s plenty of room for creativity — swap in your favorite veggies, adjust the sauce to your liking, or even experiment with different shapes and fillings.

For more plant-based inspiration, don’t forget to check out some of my other vegan recipes like Kodiak Banana Muffins, Kikkoman Stir Fry Sauce, or the delightfully easy Lazy Cookie Cake. Once you try this bean curd sheet recipe, you’ll have a new favorite protein for any occasion.

Happy cooking!

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