Dried Tofu
Dried tofu is a dense soy product made by pressing water out of tofu, with a firm, chewy texture that takes well to long cooking and seasoning — a familiar staple in braised dishes and stir-fries.
Nutrition
Dried tofu contains about 16 to 18 grams of protein per 100 grams. The dehydration and pressing process concentrates the soy protein, giving it a noticeably higher content than regular tofu, along with more concentrated calcium and iron — an efficient way for vegetarians to boost quality protein intake.
How to Choose
Good dried tofu has an even light yellow or light brown color, a firm, springy texture, and a clean soy aroma with no sourness. For seasoned products like five-spice or braised dried tofu, check the ingredient list and avoid products loaded with additives.
Cooking
Dried tofu can be cut into strips for cold salads, sliced for stir-frying, or braised whole to absorb seasoning. Its firm texture holds up well to long cooking without falling apart, making it great stir-fried with green peppers or celery, or slow-braised to soak up the flavor of spices — a common star of vegetarian braised platters.
Storage
Unopened vacuum-packed dried tofu can be stored at room temperature or refrigerated, per the package instructions. Once opened, refrigerate and use within 3 to 5 days. Loose, unpackaged dried tofu has a higher moisture content, so refrigerate it promptly and use it within the week.
Tips
Dried tofu’s ability to hold together through long cooking makes it perfect for braised platters — before braising, prick the surface a few times with a bamboo skewer to help the seasoning liquid penetrate faster. Five-spice dried tofu cut into strips and tossed with cucumber or celery makes a simple, refreshing cold dish. For even deeper flavor, let the tofu sit in the braising liquid overnight after cooking (with the heat off) — the result is richer and more full-bodied, a well-loved side to go with rice.
