Vegan Curried Tofu Skin

This amazing Vegan Curried Tofu Skin recipe is easy to prepare and full of flavor, beancurd sticks are rehydrated and cooked in a flavorful coconut curry broth.

Soybeans have been included in Chinese and Japanese cuisines for thousands of years to create flavorful recipes. They have created an array of products from the bean, soy puffs,  soy milk, tofu, miso, tempeh, soy sauce, natto, etc.

Soy sauce is enjoyed worldwide, however, bean curd stick is not as popular. It is another amazing ingredient from China! Tofu skin, also called, Dried Bean Curd Stick, Yuba, Dried Tofu Skin, Bean Thread, or Fu Zhu (腐 竹) is sold in Asian supermarkets or only and it can be used to prepare several delicious recipes.

Check out Tempeh Vs Tofu  and My Best Vegan Tofu Recipes

What are tofu skins?

Bean curd stick is the rubbery film that forms while soy milk is being prepared. Soybeans are soaked, then cooked until tender. The soybeans are then blended with water, then strained to obtain soymilk. The remaining pulp or paste is called okara. Okara is high in fiber, protein, vitamins, and minerals.  It is dried and blended into soy flour or used to make patties or added to bread and other baked goods. 

The soymilk is then boiled, where the top rubbery layer is naturally formed on the top of the milk. Sticks are rolled over the film on top of the soymilk, the skin is then lifted in the form of sticks or sheets. That’s how they are sold as bean curd sticks or bean curd sheets.

The sticks are sold in packages of different lengths and sizes, they also sell fresh tofu skin as well. 

The sticks or sheets are then dried. When cooked bean curds sticks are chewier than tofu and have a delicious flavor in stews, soups, and curry recipes, because they basically absorb the flavors of whatever they are cooked in. They can also be rehydrated, then stir-fried.

tofu skin curry recipe

Tofu skin health benefits:

Bean curd skin has the same health benefits as soy milk, they are high in protein, calcium, potassium, magnesium. They are high in fiber, a great source of Vitamin B6, and rich in healthy omega 3 fatty acids. 

Vegan Curried Tofu Skin recipe:

  • Dried Beancurd Sticks or tofu skins – they are usually sold in Asian supermarkets online. You can also make your own when you prepare homemade soymilk.
  • Coconut Oil – you can also use avocado oil, I usually use cold-pressed coconut oil for the best flavor.
  • Onion, Garlic, Ginger, Thyme – this is a great combination in this recipe, fresh ingredients are important for the best results.
  • Curry Powder – I love to use a Caribbean curry powder like Chief Curry Powder or Betapac from Jamaica. I usually mix both for a boost of flavor.
  • Cumin – gives more depth of flavor to the recipe. A little goes a long way. 
  • Paprika – boost the color of the curry without you having to add a lot more curry which can sometimes cause the curry to be bitter depending on the dish. 
  • Tomato – added to give a nice burst of flavor. 
  • Carrot – for more color, nutrients, and sweet flavor.
  • Potato  – adds a nice creamy and hearty texture to the curry, here I love to add dumplings instead. 
  • Butter Beans – more protein, fiber, and creamy flavor. You can leave it out or use green lima beans.
  • Coconut Milk – important to give a nice creamy texture as well and flavor, it makes a strong curry milder in flavor. 
  • Water – I used spring water. 
  • Scotch Bonnet Pepper – optional pepper, I leave mine whole, gives an amazingly unique flavor to the dish without the heat. If you don’t have a 1/4 teaspoon of cayenne pepper will work.

How to make Vegan Curried Tofu Skin?

  1. Bring water to a boil in a saucepan over medium-high heat. Add broken beancurd sticks and cook for about 5-10 minutes or until the bean curd is softened.
  2. Drain bean curd and set aside.
  3. Heat oil over medium-high in a large saucepan, add onion, and cook until soft, about 3 minutes.
  4. Add garlic, ginger, thyme, curry powder, cumin, paprika and cook until fragrant, about 1 minute.
  5. Stir in the tomatoes, carrot, potato and stir to coat with the seasonings.
  6. Add coconut milk, water, bean curd sticks, and pepper. 
  7. Bring the curry to a boil, cover the saucepan and reduce to simmer for about 20 minutes.
  8. Mash potatoes and some of the beans to thicken the curry sauce. 
  9. Season with salt to taste, serve over cooked rice, quinoa, or cauliflower rice.

 Recipe Notes:

  1. Use tofu knots (bean curd skin, folded and then tied into a knot and dried) if you can’t find bean curd sticks.
  2. You can always substitute the vegetables for your own favorite veggies in this recipe. It will taste amazing!

Other soy-based recipes to prepare:

  1. Pan-Fried Tofu With Cranberry Sauce
  2. Curry Tofu with Cauliflower
  3. Sesame Tofu
  4. Teriyaki Soycurls With Pineapple
  5. General Tso’s Tofu

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Vegan Curried Tofu Skin

Vegan Curried Tofu Skin

This amazing Vegan Curried Tofu Skin recipe is easy to prepare and full of flavor, beancurd sticks are rehydrated and cooked in a flavorful coconut curry broth.
Print Pin Rate
Course: Entrée, Main Course
Cuisine: American, Jamaican
Keyword: Vegan Curried Tofu Skin
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 221kcal

Ingredients

  • 8 ounce package dried beancurd broken in pieces
  • 1 tablespoon coconut or avocado oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon ground paprika
  • 1 medium tomato chopped
  • 1 medium carrot diced
  • 1 medium potato scrubbed and cut into chunks (optional)
  • 1 1/2 cups cooked butter beans or 1 (15-ounce can) butter beans
  • 1 1/2 cups coconut milk or 1 (15-ounce can) coconut milk
  • 1/2 cup water
  • 1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste or 1 vegan bouillon cube

Instructions

  • Bring water to a boil in a saucepan over medium-high heat. Add broken beancurd sticks and cook for about 5-10 minutes or until the bean curd is softened.
  • Drain bean curd and set aside.
  • Heat oil over medium-high in a large saucepan, add onion, and cook until soft, about 3 minutes.
  • Add garlic, ginger, thyme, curry powder, cumin, paprika and cook until fragrant, about 1 minute.
  • Stir in the tomatoes, carrot, potato and stir to coat with the seasonings.
  • Add coconut milk, water, bean curd sticks, and pepper.
  • Bring the curry to a boil, cover the saucepan and reduce to simmer for about 20 minutes.
  • Mash potatoes and some of the beans to thicken the curry sauce.
  • Season with salt to taste, serve over cooked rice, quinoa, or cauliflower rice.

Nutrition

Calories: 221kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 639mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7421IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 4mg

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