Vegan Fried Beancurd Skin

Vegan Fried Beancurd Skin
Net Weight: 12 oz

Ingredients:

• Non-GMO Soybeans
• Soybean Oil
• Food-Grade Beans Defoamers:
  • Sorbitan Fatty Acid Ester
  • Silicon Dioxide Lecithin
  • Hydrogenated Palm Oil

Cooking Suggestions:

Stir-Fry:

1. Defrost the fried beancurd skin and slice it into strips or bite-sized pieces.
2. Heat 1-2 tablespoons of oil in a wok or skillet over medium-high heat.
3. Add the sliced beancurd skin to the pan and stir-fry for 3-4 minutes until slightly crispy and golden.
4. Add your choice of vegetables, such as bell peppers, carrots, onions, or broccoli, and stir-fry for another 4-5 minutes until the vegetables are tender.
5. Season with soy sauce, sesame oil, or your favorite stir-fry sauce. Serve hot with rice or noodles.

Soup or Stew:

1. Slice the beancurd skin into strips or squares.
2. Add the sliced beancurd skin to a pot of simmering vegetable or miso soup.
3. Let it cook for 5-7 minutes until it softens and absorbs the flavors.
4. Add other vegetables or noodles and cook until everything is tender.
5. Serve in a bowl and garnish with fresh herbs or chili flakes.

Pan-Fry:

1. Defrost and slice the beancurd skin into desired pieces.
2. Heat 1-2 tablespoons of oil in a non-stick pan over medium heat.
3. Fry the beancurd skin for 2-3 minutes on each side until crispy and golden.
4. Serve as a side dish or use as a filling for wraps or sandwiches.