Use a paper towel to rub the oil into the pan to coat it evenly. When the skillet is hot, lay the bean curd slices in it in one layer. Pan-fry the pieces for about three minutes, or until pale ...

The firmest of the three readily available bean curds, because the water content is lower. It’s used in long-simmered and stir-fried dishes ... Bean curd skin doesn't actually come from bean ...