Zheng Feng Dried Beancurd Stick is a traditional Chinese ingredient made from the skin that forms on the surface of heated soy milk. These dried beancurd sticks are created by carefully drying and processing this thin layer, resulting in a versatile and textured product. Often used in various Chinese dishes, the dried beancurd sticks can be rehydrated and incorporated into soups, stir-fries, and other recipes to add a delightful chewy texture and absorb the flavours of the dish.
\n\n| Key | Value | Percentage |
|---|---|---|
| sugar | 3.0g | 10% |
| saturated | 0.0g | 0% |
| salt | 0.0g | 0% |
| protein | 44.6g | 89% |
| fat | 21.7g | 87% |
| energy | 463.0 kcal | 21% |
Soybean(90%), Water, Preservatives (E222 (**Sulphite)).
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