Dried Tofu (Extra Firm Tofu)
お肉の代わりに大活躍！水分を極限まで抜いた台湾特有の「硬い豆腐」
Description
Tofu compressed further than firm tofu to remove extreme moisture, making it rock-hard. Soy umami is condensed; its elasticity makes it the star of stir-fries and braises.
Classification: For Everyone,Refrigerated Foods,Taiwanese Hard Tofu
Shops selling Dried Tofu (Extra Firm Tofu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Coagulant (Calcium sulfate
- etc.)
Instructions
- [Prep/Usage]
- [Cutting (Crucial)] Very hard, so slice into fine julienne (Si) or thin slices.
- [Hakka Xiaochao] Essential ingredient in Hakka cuisine, julienned and fried with pork belly and dried squid.
- [Dougan Rou Si] A huge staple side dish fried with shredded pork in soy and oyster sauce.
- [Luwei] Simmered in star anise and soy sauce to absorb flavors, eaten as a drink snack.
Learn more Substitutes, pairings, tips
Key spices
Condensed savory soy aroma
Substitutes at Japanese supermarkets
Japanese pressed tofu or the white part of Atsuage
Pairing
Hakka Xiaochao, Luwei, Dougan Rou Si
Trivia
[For Everyone] Exists in brown surface (colored with five-spice/caramel) and white (Bai Dougan). A different concept from Japanese tofu; high elasticity perfectly fulfills the role of 'meat of the field'. Absorbs flavor easily and doesn't break, so it's in almost 100% of Taiwanese bentos.
Eating tips & etiquette
[Unique Eating] At Taiwanese stalls, heavily top warm Luwei Dougan with 'sweet/spicy thick soy' and 'scallions', skewer it, and eat while walking!
Allergen
Soy