While shopping at the Asian market, I saw this interesting dried tofu knots. It looked like the dried beancurd sticks but tie in a knot. I wanted to buy but hesitated because I never eaten or cook with this before thus I passed it up. Then, months ago while spending a night at my friend's house, I was introduced to this by her mother in-law. I learned a few cooking tips from her MIL as well and she told me I only need to soften this with cold water and not the hot water. She made Bak Kut Teh (Malaysian Herbal Pork Ribs Soup) with this tofu knots and I had a chance to try it. Needless to say I loved it as I love anything made with tofu, as it is healthy! So, recently while shopping at the Asian market in Denver, I bought few packets of this to cook at home. This is good as a side dish for steamboat/hotpot too.
- 2 skinless and boneless chicken breasts, sliced
- 1 bowl of dried tofu knots, soften in tap water (I used half a packet)
- Water to cover
- Oyster sauce to taste
- 1 Tbsp. salted yellow beans, mashed
In a medium saucepan, heat up a little oil. When hot, add in the sliced chicken, give it a quick stir-fry. Add water to cover. Let it boil. When boiling, add the salted yellow beans and oyster sauce to taste. Add in tofu knots and turn the heat to low and let it simmer for 30 minutes. Do a taste test and season accordingly. Serve hot.