I love these handmade sheets of bean curd (dòufu pí, 豆腐皮), you can buy them in most supermarkets at little cost in China. I’ve seen them shredded in fresh salads in many restaurants, but at home I enjoy eating them like this: rolled up like a wrap stuffed with olives, salad leaves, fresh cucumber, fresh herbs, artichokes, tapenades and whatever else I can find in my fridge. I recommend using the thin sheets for wraps, and thick sheets to shred in salads. Think of it like a gluten-free, wheat-free delicious protein wrap that takes about 3 minutes to prepare.
By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)
| Founder and Director of Education of ' The Art of Integral Being' | Teacher Trainer on the '500-hour Integral Yogic Studies' Teacher Training Programme |View all of Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)'s posts.