Christopher Richards wrote [and the moderator edited quoting - gedge]:
> down to Chinatown and purchased
> Chicken Chunk and Vegetarian Beef Tendon (that's what the packet says) made
> with non gentically modified soy. Ingredients:
> Isolated soy protein, soy bean fiber, unhydrogenated soy bean oil, all
> nauran [sic] vegetarian seasoning. I called the Lung Wei Chi Agriculture Co
> as their phone is on the packet, but no one speaks English.
>
> I want to know how best to prepare it. It may be a matter of only steaming
> it and putting it in a sauce (or microwaving). In the shop they had dried,
> refrigerated vaccum sealed (which is what I bought), and frozen.
>
> Can anyone help me find out more information on how to prepare? I could use
> some advice on making Vietnamese sauces too.

I prepare my tvp (and also baked and/or fried tofu) by soaking it in
broth (either vegetable broth or Miso or both). I always add a few
tablespoons of red pepper sauce or catchup, some vegetarian
Worcestershire sauce and Soy sauce. I'll usually add salt and pepper.
Boil the mixture then add TVP (and baked/fried tofu) let it sit for a
few hours (or a long time in the refrigerator). I usually bake the
soaked tvp at low temperature for a few hours and then freeze what I
don't eat. Its great warmed up or added to Barbecue sauce for a
sandwich. I find many that oriental grocery stors have various forms
of TVP which is usually much cheapr that that available at Whole Foods
or Wild Oats. I almost always have to buy the fine grunual TVP from
Whole foods type stores or off the web. In Austin the COOP has an
awsome collection of large and small pieces of TVP.