Tofu knots, or bǎiyè jié (百叶节), are an interesting ingredient that highlight one of the key aspects of Chinese cuisine that isn’t as strongly emphasized in Western cuisines: texture.
These little knots add a delightful change in texture in soups and braised dishes, and while they may be an unfamiliar ingredient, we’ll tell you everything you need to know in this quick article.
What Are Tofu Knots? How do you use them?
Tofu knots are made from thin sheets of pressed tofu that are then folded and tied into small knots. You’ll find them primarily in braised dishes or soups. All the flavor of a sauce or soup clings to the little folds of each knot.
They have a firm, chewy texture. While in Western cooking, tofu products are often treated as plant-based replacements for meat, tofu knots aren’t just reserved for vegetarian dishes in Chinese cooking.
You can easily add them to any braised dish, including our favorite Shanghai-Style Braised Pork Belly (Hong Shao Rou), Pork Rib Stew in Chee Hou Sauce, or soups like our Fish Tofu Soup.
They are also a key ingredient in the Shanghai classic soup, Yan Du Xian.
Buying & Storing
While you could make your own tofu knots using fresh sheets of tofu skin, you can also find them pre-made in the Chinese grocery store’s refrigerated or frozen section. We almost always buy them pre-made, so there’s no shame in that!
Refrigerate them and use them by the date stamped on the package. You can also freeze them for later use, as long as you cook with them within 2-3 months. Simply defrost before using. (Or if adding to soups, you can just add them directly to the soup while frozen).
