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Dried Tofu

Dried Tofu is a traditional food. In the process of making dried tofu, it is the tofu added with salt, fennel, pepper, aniseed, dried ginger and other seasonings, which are both tastes salty, fragrant and chewy. It is known as “vegetable ham”. And it can be stored for a long time. It is a gourmet in every major Chinese cuisine.

Dried tofu is rich in nutrients, contains a large amount of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body.

How long does dried tofu last?

It can be stored for up to 9 months after packaging and can be stored for one week in the refrigerator without packaging. If the tofu is dried and cooked, it can only be stored for one day. If the tofu is sour, it has deteriorated.

Where to buy dried tofu

You can buy it on Amazon or in the supermarket.

Dried tofu recipe

You’ll need:

2.5kg firm tofu
Salt
Five spice powder
200ml soy sauce

How to make dried tofu

1. Cut the tofu into 3-4 cm thick pieces. And then steam in the steamer for 13 minutes.

2. Wrap the tofu with gauze, sandwich it between two wooden boards, place a weight on it, and press the tofu for 3-4 hours.

3. Mix salt and five spice powder in a plate. Sprinkle it on tofu and marinate for a while.

4. Heat a wok with 200ml soy sauce, and cook until boiling. Add the tofu one by one. Cook the tofu for about 3 minutes until the color change. (If the soy sauce is not enough, then add the water that not more than half of the light soy sauce in the wok.) Transfer the tofu on a plate. Serve it.


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5 from 2 votes

Dried Tofu

Dried Tofu is a traditional food. In the process of making dried tofu, it is the tofu added with salt, fennel, pepper, aniseed, dried ginger and other seasonings, which are both tastes salty, fragrant and chewy. 
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Dried Tofu
Servings: 10
Calories: 418kcal

Ingredients

  • 2.5kg firm tofu
  • Salt
  • Five spice powder
  • 200ml soy sauce

Instructions

  • Cut the tofu into 3-4 cm thick pieces. And then steam in the steamer for 13 minutes.
  • Wrap the tofu with gauze, sandwich it between two wooden boards, place a weight on it, and press the tofu for 3-4 hours.
  • Mix salt and five spice powder in a plate. Sprinkle it on tofu and marinate for a while.
  • Heat a wok with 200ml soy sauce, and cook until boiling. Add the tofu one by one. Cook the tofu for about 3 minutes until the color change. (If the soy sauce is not enough, then add the water that not more than half of the light soy sauce in the wok.) Transfer the tofu on a plate. Serve it.

2 Comments

  1. Theresa Allen
  2. Jane Brown

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