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34. 干豆腐 (gān dòu fu) – Dried Tofu

As well as fermenting tofu, it is also preserved by drying. 干豆腐 (gān dòu fu)* comes in many formats. Some are also flavoured by stewing with spices etc, first. Some are dried then smoked. Here are a few.

 

Dried Tofu Layer Cake

 

Dried Tofu Layer Cake

 

Dried Tofu Shapes

 

White Dried Tofu

豆腐卷 (dòu fu juǎn) Tofu Roll

 

Tofu Roll Unwrapped

 

5-Spice Tofu

Red Tofu "Noodles"

 

White Tofu Noodles

A Different Type of Rolled Tofu

Smoked Tofu

 

"White Chicken" Tofu

 

Here in Liuzhou, a highly popular tofu iten is 腐竹 (fǔ zhú), which is made from the skin which forms on the top of the soy  milk when being made into tofu. The layer of skin is lifted off and dried. Often it is rolled into sticks.

 

Dried 腐竹 (fǔ zhú)

 

Rehydrated 腐竹 (fǔ zhú)

 

Fried 腐竹 (fǔ zhú)

 

腐竹 (fǔ zhú) is an essential part of Liuzhou's signature dish, 螺蛳粉 (luó sī fěn) or 'river snail rice noodles', but is also used in other dishes.

柳州螺蛳粉 (liǔ zhōu luó sī fěn)

 

Lamb with 腐竹 (fǔ zhú)

 

Tofu is also frozen, but this is not to preserve it. Freezing then thawing regular tofu makes it spongy, so ideal for soaking up sauces and hotpot flavours.

 

 

 

* Sometimes the 干 (gān) meaning 'dried, is at the end - 豆腐干 (dòu fu gān).  The meaning is the same.