Dried Bean Curd

Store in an airtight container in a cool, dry place. It is shelf-stable for a long time when kept dry.

Rehydrate dried bean curd by soaking it in warm water for 15-30 minutes, or until pliable. Drain well before using.

It can be used in soups, stir-fries, braises, or even fried for a crispy texture.

Experiment with rolling it around fillings like vegetables or minced meat for appetizers or main dishes.

Mushrooms (shiitake, wood ear)

Vegetables (bok choy, snow peas, carrots)

Tofu

Pork

Chicken

Rich broths and sauces

Not fully rehydrating dried bean curd, which can result in a tough or chewy texture.

Overcooking, which can cause it to break apart easily.