Bean Curd Sheets Recipe Vegetarian: Easy & Tasty Guide

If you love exploring plant-based Asian cooking, bean curd sheets (also known as tofu skin or yuba) are a must-try ingredient. Delicate yet satisfyingly chewy, these golden sheets are made from the skin that forms on heated soy milk.

They’re a staple in Chinese, Japanese, and Southeast Asian cuisines, beloved for their ability to absorb flavor and their versatility in countless vegetarian recipes. Whether you’re looking for a protein-packed main, a savory side, or a clever meat substitute, bean curd sheets can do it all.

In this post, I’ll share a detailed recipe for a vegetarian bean curd sheets stir-fry — a quick, nutritious dish that bursts with texture and umami. Plus, I’ll cover tips, nutrition, and ideas for serving.

Once you try cooking with bean curd sheets, you’ll want to keep them stocked in your pantry for easy, wholesome meals!

Why You’ll Love This Recipe

• Protein Powerhouse: Tofu skin is rich in plant-based protein, making it a satisfying and nourishing main or side.
• Quick & Easy: The whole dish comes together in under 30 minutes and requires minimal prep.
• Flavorful: Each bite is infused with a savory, aromatic sauce and plenty of umami.
• Versatile: Bean curd sheets are a blank canvas—add any veggies or sauces you like.
• Great for Meal Prep: This stir-fry keeps well and can be reheated for busy lunches or dinners.
• Completely Vegetarian & Vegan: No animal products required, just wholesome, real ingredients!

Ingredients

Equipment

• Large bowl (for soaking bean curd sheets)
• Sharp knife & cutting board (for chopping vegetables)
• Wok or large skillet (for stir-frying)
• Spatula or wooden spoon
• Colander (for draining yuba)
• Measuring spoons

Instructions

1. Soak the bean curd sheets:

   Break the dried bean curd sheets into large pieces (about 2-3 inches wide). Place them in a large bowl and cover with warm water.

   Let soak for 20-30 minutes, or until soft and pliable.

2. Prep the vegetables:

   While the yuba soaks, julienne the carrot, slice the bell pepper, trim the snow peas, and mince the garlic and ginger. Slice the scallions and set aside for garnish.

3. Drain and cut the bean curd sheets:

   Once softened, drain the bean curd sheets in a colander and gently squeeze out excess water. Cut into strips (about 1/2-inch thick) or your preferred size.

4. Prepare the stir-fry sauce:

   In a small bowl, mix together the soy sauce, shaoxing wine, 1 tsp sesame oil, sugar, and white pepper. Set aside.

5. Stir-fry the aromatics:

   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, stirring quickly for 30 seconds until fragrant.

6. Add the vegetables:

   Add the carrots, bell pepper, and snow peas. Stir-fry for 2-3 minutes, until just tender but still crisp.

7. Add the bean curd strips:

   Add the drained and cut yuba strips to the wok. Stir well to mix with the veggies.

8. Add sauce & finish:

   Pour in the prepared sauce and toss everything to coat. Stir-fry for another 2-3 minutes, until the yuba absorbs the flavors and everything is heated through.

   Drizzle in the remaining 1 tsp sesame oil.

9. Garnish & serve:

   Transfer to a serving platter and sprinkle with sliced scallions and toasted sesame seeds. Serve hot, with steamed rice or noodles.

Tips & Variations

• “Always soak bean curd sheets in warm, not hot, water to preserve their delicate texture.”

• Try adding mushrooms (shiitake, oyster, or wood ear) for extra umami.
• For a spicy kick, stir in a spoonful of chili crisp or chili oil with the sauce.
• Swap in any fresh, crisp veggies you love—bok choy, baby corn, or broccoli all work beautifully.
• Add cubed tofu for even more protein, or chopped nuts (like cashews) for crunch.
• For gluten-free, use tamari instead of regular soy sauce.
• Skip the shaoxing wine if you prefer alcohol-free cooking—the dish will still be delicious.

Nutrition Facts

These values are approximate and will vary based on the exact ingredients and serving size. For a lower sodium version, reduce the soy sauce or use low-sodium soy sauce.

Serving Suggestions

• Serve with rice: Spoon the stir-fried bean curd and veggies over fluffy jasmine or brown rice for a full meal.
• Wrap it up: Use the filling in fresh spring rolls or lettuce wraps for a light, handheld appetizer.
• Noodle bowl: Toss with cooked rice noodles and extra sauce for an easy, slurp-worthy noodle bowl.
• Meal prep hero: Store leftovers in meal-prep containers for a high-protein, plant-based lunch option.
• Pair with other Asian-inspired dishes: Try alongside Half Runner Beans or a fresh Green Goodness Juice for a colorful plant-based feast.

Conclusion

Bean curd sheets are a true gem for anyone who loves creative, healthy vegetarian cooking. Their unique texture and ability to soak up flavor make them a fantastic addition to stir-fries, soups, and salads.

This easy vegetarian stir-fry is just the beginning—once you’re comfortable with soaking and prepping yuba, countless possibilities open up. You can roll them, stuff them, or simply enjoy their chewy bite with your favorite seasonings.

Looking for more inspiration? Try pairing this dish with a slice of homemade Green Chile Cheese Bread or finish your meal with a sweet treat like the Old Fashioned Bread Pudding with Vanilla Sauce.

Once you start experimenting, you’ll see why bean curd sheets are beloved in vegetarian pantries around the world. Happy cooking!

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