Comments on: Spiced Dry Tofu

By: Tigers & Strawberries » Meatless Monday: Hadar’s Stir Fried Tofu, Bok Choy Carrots and Radishes

Mon, 25 Apr 2011 03:20:11 +0000

[...] package spiced dry tofu 1 teaspoon dark soy sauce 1 teaspoon Shao Hsing wine or dry sherry 1/8 teaspoon Chinese five-spice [...]

By: Barbara

Barbara — Mon, 12 Nov 2007 18:13:30 +0000

Having never lived in Texas, I cannot give you a specific answer, Meagan, but what you can do is go around to the larger Chinese or Asian Markets around the city and look in the refrigerated cases where the other tofus live. It is usually around there.

By: Meagan

Meagan — Mon, 12 Nov 2007 05:27:25 +0000

Where do i find Dried Spiced tofu in San antonio tx?

By: LYN

LYN — Sun, 17 Dec 2006 00:33:23 +0000

Hi, I just returned from China where I enjoyed several dishes made with “stringy tofu.” I think stringy tofu is thinly sliced layers of tofu roled up togethe. I looks like tamles with husk on. I loved this everyway I had it prepared. I found some in a market in its dried form. I am wondering if anyone knows how to prepare it. Directions on the package are all in Chinese. Do I soak it first? hot or cold water? how long? would appreciate any help.

By: Amy

Amy — Wed, 30 Nov -0001 00:00:00 +0000

I have been interested in cooking more with tofu. I'm also interested in tofu as a replacer in some baked foods (I had an amazing savory tofu-raisin custard over sweet potatoes in a spelt crust pie a few weeks ago), but I have to say that Patricia Greenberg's "Soy Desserts" is NOT the way to go. No, adding a tsp. of vanilla, some sugar and unsweetened coconut into blended firm tofu will not make a decent facsimille of a coconut custard pie.

This reminds me, I have some firm tofu in the fridge. I need to see how I can work it into my chickpea-spinach-couscous vaguely Indian dinner concoction I'm tossing together for dinner.

Oh, soy cheese. Barf. I may be lactose intolerant, but I'll suffer before eating that crap.