Discover one of the most exciting but lesser-known Chinese ingredients. It is made by drying the film that forms on the surface of heated soy milk. In Chinese cuisine, it is a mainstay protein option for vegetarian dishes that even meat lovers enjoy it.
Soak the sticks in hot water for 2-3 hours and use as you would meat or tofu in stir-fries, stews, soups, hot pots and salads. Their natural simplicity makes them great for absorbing flavours and blending into any dish.
Water, soybeans (allergen: soy)
Vegan. Halal. Gluten-free. High in protein
Shelf life: 6 months
Packaging: Resealable, recyclable pouch
Storage: Cool, dry, dark place
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