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What to do with dried bean curd?

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  • Dave M.P. Nov 21, 2004 12:51 PM
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Hi There,

I want to make something using the dried bean curd I bought....is it correct that no matter what I do with it, I need to boil it first? I have several sheets of it. Does anyone have any good recipes for dishes using dry bean curd?

Thanks,
Dave M.P.

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  1. Which kind to you have? Are they sticks or sheets? First you soak them in water to reform them. Then depending which type it is they can be added to any braised dish.

    Depending on the type you have will determine when you add it to the dish.

    2 Replies
    1. re: yimster

      What about when you have the sticks, that are kind of crinkly, and never really flatten out?

      Link: http://www.bistrodraw.com

      1. re: galleygirl

        The sticks are no used to wrap anything, as would the flat sheets. The stick kind you use directly in braising dishes. I think it'll be good in red cooking methods. I've also seen it in the Shanghainess dish of kaufoo.

    2. As Yimster stated, they should be soaked, NOT boiled before using. Mfe usually wraps something like ground pork in them, making little cigar-like rolls and braises or steams them (they can also be deep-fried). They are lke the stuffed tofu skin items you find in dim sum restaurants, only a little bigger.

      If you get into it, try the frozen tofu skins instead of the dried ones. We much prefer using the frozen ones because the dried ones tend to be tough and chewy even after soaking and cooking.

      Link: http://eatingchinese.org

      1. If you have the flat sheet kind (they are very fragile, comes in a pack of 3 folded sheets usually), you may want to try this... kind of a soy soup dessert.

        Rinse the dried bean curd sheets with cold water. Drain. In a stock pot, bring about 8 cups of water to a boil. Add the dried bean curd sheets (3 folded sheets). Keep the liquid boiling over medium heat. Be careful that the liquid doesn't overflow (that's why you need a large stock pot). The sheets are going to dissolve (different brands of sheets dissolve better than others). Then, add rock sugar to desired sweetness. And voila!!

        The soup is kind of like a hot, and thicker soy milk. This is very much a home-cooking recipe. You would probably never find it at Chinese restaurants.

        Link: http://chinesefood.about.com/library/...

        1 Reply
        1. re: Cecilia

          Hi Cecilia,

          Yes, the ones in the picture are perhaps the exact same brand and type I have. Your recipe sounds good, I will let you know if I try it out,

          Dave M.P.