Description
Dried Bean Curd Knots - 300 g
Dried bean curd knots, also known as dried bean curd knots, are a traditional Asian food product made from the dried surface film that forms when heating soy milk. The mass is shaped into knots and dried, allowing the product to be stored for extended periods without refrigeration. The knots primarily consist of soybeans and are a natural source of plant-based protein and fat, making them suitable for vegetarian and vegan diets. The product is frequently used in Asian dishes such as hot pot, braised vegetable dishes, and curries, where they absorb flavors from broths and spices very effectively. Before use, the knots should be soaked in hot water for at least five minutes, or in cold water for two hours or overnight, to regain a soft and pliable consistency. When cooking in boiling soup, they can be added directly without prior soaking. The texture is firmer and chewier than regular tofu, and the knots retain their shape well during cooking, even with longer cooking times. The taste is mild and neutral, making them easy to combine with strong spices, umami-based sauces, and aromatic herbs. The package contains 300 grams of dried knots in a sealed packaging that protects the product from moisture and keeps it fresh until opened. The product is marked with halal certification, visible on the packaging. It is an ideal ingredient for vegetarian hot pot, Asian soup pot, soybean dishes, and plant-based cooking in general. Dried bean curd knots appeal to chefs and food enthusiasts who want to add a nutritious and texturally rich component to their Asian dishes without using animal products.
Product Declaration
Content:
SOYBEANS 92%, water
Allergens: SOYBEANS
Nutritional content per 100 g
| Nutrient |
Quantity |
| Energy |
1422.6kj/340kcal |
| Fat |
12 g |
| –
of which saturated fatty acids |
1 g |
| – of which unsaturated fatty acids |
0 g |
| Carbohydrate |
24 g |
| –
of which sugars |
2.2 g |
| Protein |
40 g |
| Salt |
0 g |
| Calcium |
mg |
