Dried Bean Curd Stick, Handmade Soy Tofu Dried Sticks, No Glue, Can Be Cooked in All Ways, for Stir fry, Hot Pot, Cold Salad, 17.6 oz

Best from soy curls.

I made Korean-style asparagus from them and they were delicious.

But I actually really like it! It is a bit salty but rehydrates quickly and is easy to cut down into smaller pieces. When sautéed in a pan with oil and whatever else you enjoy, these bean curds are great. Will def. buy again

I use dry bean curd a lot in many forms. I usually get it from an Asian grocery but this time ordered from Amazon. Nowhere on this product does it say it’s salted so BEWARE! I think it was salted before it was rolled and dried. The first time I used it was in a soup; no need to hydrate separately-just tossed it in like I would normally do. The soup was so salty it was inedible. Next time I soaked the bean curd in warm water for several hours and changed the water several times, rinsed again in cold. Much much better though still traces of salt inside the rolls. Other than that it’s a great bean curd. Great texture and flavor etc. just be aware that you’ve got to soak and rinse it first.

Sorry to say, that this was not what I expected. I freeze my Hot & Sour Soup, which I don't add the tofu until I defrost and ready to serve. I don't always have the Tofu on hand and wanted something that was dried and that I could soften up and add. But the texture is not quite right for me. The taste is okay, but the texture is a little strange. I will keep looking.

The package was ripped open upon arrival. The curd sticks were not crisp - they were rubbery, and extremely stale. Do not buy these - they're horrible.

Very tasty product. What can be taken for mold is salt crystals on the surface. In fact, I received dried tofu salted for the first time. I always bought just dried. Salt is quite easy to remove by soaking. Recipe: Carrots, red pepper, hot pepper, onion, everything is fried in vegetable oil. At the end of frying, I add chopped garlic and pre-soaked pieces of tofu. Spices - to taste. It should lie in the refrigerator for at least a few hours.

It's great. I've been looking for ways to up my protein, yet still enjoy a pasta experience and I've found that dried soy curd is the way to go. I've tried a couple different types. This was a little squishier than I wanted but I think I cooked it too long. I'm thinking of trying it with a pesto sauce.