Tofu is soybean curd made by coagulating hot fresh soy milk. It can be further processed to produce dried tofu and fermented tofu. The byproduct of boiling soy milk is a film or “skin” that forms over the surface is used to make dried yellowish sheets that can be used as a wrapper for vegetables and meats. These skins can also be bunched up to create “stick” and are normally used in soups.

Tofu is indispensable in Asian cuisine and has become very popular in the West. As it has very little flavor of its own, it is a great addition to soups, casseroles, stir-fries, and even desserts. It absorbs whatever flavor is added to it. Tofu is also a great source of protein and is a staple in vegetarian cuisine.

I really enjoy tofu and use it almost daily in some form or other in my cooking. Recently, the Asian grocery store that I go to regularly started selling dried tofu. Though I am familiar with koyadofu which is Japanese freeze dried tofu, this dried tofu is new to me. I have probably eaten it many times in vegetarian dishes but have never used it in my own cooking. They come in three forms, strips, balls, and slices. These are really handy to have in the pantry as it stores well and can be easily reconstituted by soaking them in hot water. They have the firmness of fully cooked meat and is especially good in braised dishes.


Note: Soybean sprouts are different from mung bean sprouts. They are sprouted from soybeans are are bigger and firmer than the more popular mung bean sprouts. You can use mung bean sprouts if you prefer.

Soybean Sprouts and Dried Tofu Stir-fry
1½ lb soybean sprout, rinsed and drained (trimmed if preferred)
2 oz dried tofu or 4 oz deep fried tofu
1 red chili, deseeded and sliced
1 green chili, deseeded and sliced
2 cloves garlic, minced
2 tbsp soy sauce
2 tbsp sesame oil
salt to taste
2 tsp sesame seeds, toasted

Rehydrate dried tofu in a bowl with 2 cups hot water for 15 – 20 minutes. Drain and slice tofu into ¼ inch strips. If using deep fried tofu, soak in hot water for a few minutes to remove excess oil. Drain and cut into slices about ¼ inch thick.

In a wok, heat sesame oil. Sauté garlic until fragrant. Add red and green chilies and tofu and fry for about a minute. Add soybean sprouts, soy sauce and salt. Stir-fry for another 3 minutes on high heat. Remove, garnish with sesame seeds and serve immediately. Great with a bowl of rice.

Announcement
I have a new comment system installed! I thank you all for your comments and hope you will continue to provide me with your much appreciated feedback.

And now, I would like to acknowledge these wonderful foodie friends who have so kindly pass these lovely awards to me. This is a little late but better late than never.

I would like to thank Rumana at Spice Ur Senses for these two lovely awards…..


…..and LeQuan at luvtoeat and Denise at Quickies on the Dinner Table for this happy award. I am honored and touched! I hope you will take time to visit their amazing blogs.

For the Honest Scrap and Happy 101 Award,

Here are the rules:
1. Copy and paste the award on your blog.
2. List who gave the award to you and use a link to her blog (or hyperlink).
3. List 10 things that make you happy.
4. Pass the award on to other bloggers and visit their blog to let them know about the award.

10 things that make me happy
1. My faith.
2. My family.
3. Knowing that the three men in my life are safe, healthy, well fed, and contented.
4. Good friends.
5. Good food.
6. Sharing foodie talk with all you foodies out there.
7. Clean house.
8. Empty laundry basket.
9. Bright, sunny days.
10. Cooking and dreaming up of recipes, of course!

Here are the bloggers I am passing this award to:

Scott at Fight the Fat Foodie

Casey at Eating, Gardening & Living in Bulgaria

Rick at Bittersweet

Cherine at Chicho’s Kitchen

Gulmohar and Nostalgia at Collaborative Curry

Kamalika at Silence Sings

Gwen at Bunkycooks

Nancy at Spicie Foodie

Enjoy…..and have a wonderful day!