This item remained a mystery to me for a while. It was one of those "I see lots of it in the Asian grocery store but I have no idea what to do with it" foods. Until my coworker Chris made me a stirfry one day! It turns out, dried bean curd is a delightful addition to dishes. It has a chewy texture that is pleasant and smooth, a bit rubbery even, unlike fried tofu which is spongy (unpleasant to me) or firm tofu which disintegrates quickly. Besides stir fry, it can be added to soups and casseroles. The trick is hydration. You can't just pull out a stick and expect to use it immediately. You have to nuke it in water for a couple minutes, then let it sit and soak for 20 minutes so the dried curd softens. When soft, you chop into small pieces and add to them to the final stage of whatever you are making. 1stick is enough for a family of four (you don't want to overwhelm the other main ingredients) so the pack shown is enough for several dinners. The second photo show what the bean curd looks like hydrated and chopped. Thanks Chris for this culinary tip!
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