Jke wrote:
> Today, I used dried tofu for the first time. Soaked in cold water for a few
> hours (the package said to do this for at elast 10 mins). I found it
> continued to grow slowly over those hours.
>
> Cubed it. It was firmer than regular tofu. Mmore spongy, too.And the taste
> was extremely bland. It was still drier than regular fresh tofu.
>
> Simmered it in a Thai-style coconut sauce (coconut milk, carrots, green
> curry paste, lemon juice, dried tangerine skin, kaffir lime leaves, fish
> sauce, lemon grass. Browned sauteed nions plus spring onios added towards
> then end, then sprinkeled with coriander leaves).
>
> It was wonderful. Much tastier than regular tofu: more bite, and it had
> absorbed the flafvors better, too. I think this is a keeper, even it costs
> mroe than the fresh stuff. Easy to keep in the pantry, too.

Did the instruction for reconstituting it say anything about using
stock or flavoring agents while it soaks? That would seem to me to be
a great way to "marinate" the tofu.

maxine in ri