Bought some Bean Curd Knots and not sure what to do with them? Look no further! Here's a super simple way to cook them!
If you're looking to eat more plant based protein, but not sure about tofu or other plant based products, this might become your favourite product! In fact it's got between 20 and 45 grams of protein for 100g of dried product!
Also known also as tofu knots or yuba knots, these chewy twists of soy bean curd are a staple in Chinese kitchens and are steadily gaining popularity worldwide among plant-based eaters.
What makes bean curd knots special is their ability to absorb flavors while offering a texture unlike any other soy product. They are pleasantly chewy and hearty, making them perfect for so many dishes: braises, soups, stir-fries, and even as snacks!
Today, I'm sharing a recipe to enjoy bean curd knots cooked with soy sauce and sesame oil.
What Are Bean Curd Knots?
At first glance, bean curd knots may look unusual, like little twisted ribbons of beige fabric. They’re made from yuba, the thin sheet of soy protein that forms on the surface of simmering soy milk. This skin is carefully lifted, dried, and later rehydrated.
Yuba is cut into strips and tied into knots, creating the unique shape. They are pretty neutral in taste so the sauce is very important, but they have an amazing texture!
When looking to buy them these are some names you might find: Bean curd knots, tofu knots, yuba knots or beancurd. You should find them in Asian stores.
A Bit of History
Bean curd skin (yuba) has been a beloved ingredient in Chinese, Japanese, and other East Asian cuisines for centuries.
Tying yuba into knots is practical as well as aesthetic, it prevents the delicate sheets from tearing during cooking and helps them hold sauces better.
Why Bean Curd Knots Are Worth Trying
If you’ve never cooked with bean curd knots before, here’s why they deserve a spot in your pantry:
Texture – They’re chewy, bouncy, and satisfyingly meaty.
Flavor Absorption – Their twisted structure lets them soak up sauces and broths.
Versatility – They work in soups, stir-fries, braises, hot pots, and cold salads.
Nutrition – Packed with protein, iron, and calcium, they’re a smart choice for vegetarians and vegans but not only!
How to Cook Bean Curd Knots
One of the most common questions is: how to cook bean curd knots?
The answer depends on whether you’re using fresh or dried knots. Here we are using dried bean curd knots. They are shelf-stable and widely available.
Soak in warm water for a couple hours or boil in hot water until soft and pliable.
Cooking time can vary based on brand so do check the package, but the goal is tender, chewy knots, not too soft that they fall apart, not too rubbery.
Ingredients You Will Need
Bean curd knots – The star of the dish, chewy and satisfying, perfect for soaking up sauce. You can find them in Asian stores, dried are more common.
Sesame oil – Adds a nutty aroma and richness that balances the soy sauce.
Garlic – Provides a savory base flavor that infuses the sauce.
Sesame seeds – The perfect garnish
Dry ginger – A subtle warmth that deepens the flavor profile.
Green onion – Fresh, sharp, and slightly sweet.
Soy sauce – The umami-packed backbone of the sauce.
Brown sugar – Adds sweetness to balance the saltiness.
Chili oil – Brings heat, depth, and a touch of smokiness.
Vinegar – Provides brightness and tang to cut through the richness.
See recipe card for quantities.
How To Make It
Add the dried bean curd knots to a pot of boiling water and continue cooking for 2-5 minutes, or until they become soft and change colour (time depends on the size). Do check the instructions on the package as the cooking method might vary.
The most important part is the the knot in the middle becomes softer as its the tougher part but doesn't undo itself. Alternatively you can soak them in warm but not hot water for a couple of hours until soft.
Drain and remove any excess water.
Heat the sesame oil in a small pan over medium-low heat.
Add grated garlic, dried ginger (or fresh) and chopped green onion, sauté gently until fragrant and just golden for a couple minutes, be careful not to burn them.
Stir in the soy sauce, sugar and vinegar. Let the sugar dissolve and bubble for a few minutes to thicken slightly.
Taste: add more sugar for balance, vinegar for brightness.
Heat a little oil in a pan and add the tofu knots, cook until slightly browned on both sides. I like to do this instead of just leaving them after boiling as it adds some more texture.
Pour the soy sauce over tofu knots and toss well. Garnish with sesame seeds and chili oil.
I had them over rice and they were delicious!
Substitutions
- Sesame oil – you can use another oil such as olive oil or vegetable oil
- Garlic – If you don't have fresh garlic, you can use a pinch of garlic powder
- Dry ginger – you can use fresh ginger instead
- Green onion – red onion or shallot works as well.
- Soy sauce – Tamari for gluten free
- Brown sugar – Maple syrup or another sweetener
Serving Suggestions
Wondering how to serve bean curd knots? Here are some pairing ideas: with steamed rice, with noodles or on their own as a side dish. For dishes with similar vibes, try my steamed rice paper rolls
Storage Instructions
Store in the fridge for up to 3 days. They actually taste better after sitting in sauce overnight!
Top Tip
Don't overboil the knots! They need to be soft but we don't want them undoing themselves, so keep an eye on them as they cook.
Why You'll Love This Recipe
Simple ingredients – The ingredients used are pantry staples.
Balanced flavors – Umami-rich soy sauce and nutty sesame oil elevate the knots.
Adaptable – Can be spicy, sweet, or mild depending on preferences.
Make-ahead friendly – Flavors intensify over time, making it great for meal prep.
Bean Curd Knots with Soy Sauce and Sesame Oil (Tofu Knots)
Ingredients
- 4.2 oz bean curd knots / tofu knots 120g
- 2 tablespoon sesame oil
- 1 garlic clove minced
- 2 teaspoon sesame seeds
- A pinch dry ginger
- 1 green onion chopped
- 3 tablespoon regular soy sauce
- ½ tablespoon brown sugar
- Chili oil to taste
- 1½ teaspoon black vinegar or any other vinegar
- Oil to pan fry the knots
Instructions
- If using dry tofu knots, add them to boiling water and cook from 2 to 5 minutes until they become soft and change colour. Do check the instructions on the package as the cooking method might vary. The most important part is the the knot in the middle becomes softer as it's the tougher part but doesn't undo itself. You can also soak them in warm but not hot water for a couple of hours until soft.Drain and remove any excess water.4.2 oz bean curd knots / tofu knots
- Heat the sesame oil in a small pan over medium-low heat.2 tablespoon sesame oil
- Mince the garlic with a garlic mincer or finely chop it with a knife. Chop the green onion into small rounds.Add garlic, ginger and green onion and sauté gently until fragrant and just golden for a couple of minutes, be careful not to burn them.1 garlic clove, A pinch dry ginger, 1 green onion
- Stir in the soy sauce, sugar and vinegar. Let the sugar dissolve and bubble for a few minutes to thicken slightly.3 tablespoon regular soy sauce, ½ tablespoon brown sugar, 1½ teaspoon black vinegar
- Taste: add more sugar for balance, vinegar for brightness.
- Heat a little oil in a pan and add the tofu knots, cook until slightly browned on both sides. I like to do this instead of just leaving them after boiling as it adds some more texture.Oil to pan fry the knots
- Pour the soy sauce over tofu knots and toss well. Garnish with sesame seeds and chili oil.2 teaspoon sesame seeds, Chili oil to taste
- I had them over rice and they were delicious!
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
FAQs About Bean Curd Knots
How to prepare dried bean curd knot?
Boil them in hot water or soak them in warm water until pliable.
Are tofu knots the same as bean curd knots?
Yes, both terms refer to the same ingredient.
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