Bean Curd Knot is a popular Chinese cuisine and can be used as a gluten-free, vegetarian option with great texture. The dried bean curd knots are made from soybeans and need to be rehydrated before it's cooked. They need to be soaked in hot water for at least 5 minutes to get them softer.
ALLERGENS
Soy
| weight |
25g, 50g, 75g, 100g, 125g |
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