Bean Curd Sticks
Also known as: Fu Zhu, Yuba, Tofu Skin Rolls, Dried Tofu Skin, Bean Curd Sheets, Dried Yuba
Bean curd sticks (fu zhu) are made from the thin film that forms on the surface of hot soy milk — lifted and dried into delicate sheets, rolls, or sticks. The result is a concentrated, protein-rich product with a mild, slightly nutty flavor and a complex texture: when rehydrated, fu zhu becomes silky and smooth with a pleasant chew; when fried first and then braised, it develops a golden crust that yields to tender interior. Fu zhu is one of the most beloved ingredients in Chinese Buddhist vegetarian cooking and appears prominently in lo han jai (Buddha's delight).
Flavor Profile
Origin
China, Japan, East Asia
Traditional Medicine Perspectives
Traditional Chinese Medicine
Bean curd sticks share the TCM properties of tofu but in a more concentrated form — cool and sweet, associated with the Spleen, Stomach, and Lung meridians. Used to tonify Qi and Yin, clear heat, and nourish the Lung. In Buddhist temple food traditions, fu zhu is used as a key protein source for plant-based dietary practices.
Modern Scientific Research
Bean curd sticks are one of the highest-protein tofu products available — the concentration of the soy milk film means protein content can be 40–50% of dry weight. They contain high levels of soy isoflavones, all essential amino acids, and significant calcium, iron, and phosphorus. The high protein density makes them nutritionally equivalent to meat in many applications.
Cultural History
Bean curd skin (fu pi or yuba) has been produced in China and Japan for centuries, the technique of lifting the film from heated soy milk representing elegant use of a by-product of the tofu-making process. In Japan, fresh yuba is a celebrated delicacy of Kyoto Buddhist temple cuisine — lifted from simmering soy milk and eaten immediately, its delicacy is extraordinary. In China, dried fu zhu is a pantry staple used in Chinese New Year and Buddhist vegetarian cuisine.
Bean curd skin (fu pi or yuba) has been produced in China and Japan for centuries, the technique of lifting the film from heated soy milk representing elegant use of a by-product of the tofu-making process.
Red-braised fu zhu absorbs the braising liquid magnificently.
Culinary Uses
Add rehydrated fu zhu to Buddha's delight and other braised vegetarian preparations. Red-braise with soy sauce, Shaoxing wine, and sugar until deeply flavored. Add to hot pots.
Add rehydrated fu zhu to Buddha's delight and other braised vegetarian preparations.
Deep-fry before braising for a richer, textured result. Add to congee for silky richness.
Preparation Methods
Soak dried bean curd sticks in cold water for 2–4 hours until fully softened and pliable. Squeeze gently. For hot pot: add directly without soaking.
Soak dried bean curd sticks in cold water for 2–4 hours until fully softened and pliable.
For frying: drain well and pat dry before adding to hot oil. Cut into bite-sized sections after soaking.
Traditional Dishes
- Buddha's delight (lo han jai)
- Red-braised bean curd sticks with mushrooms
- Bean curd stick hot pot
- Fresh yuba with wasabi and soy (Japanese)
- Congee with rehydrated fu zhu