The Different types of Dried Tofu

If you are new to dried tofu, you might be interested to know that there are actually many different shapes of dried tofu. From flat fragile sheets, to sticks, twists, and in our case, Tofu Knots. Each shape is largely designed for a certain dish in Asia, depending on how much sauce it will absorb and the texture you want. 

Thin flakes of dried tofu can be hydrated and then used to roll pastries stuffed with savoury fillings, or they can be simmered in rock sugar for a traditional chinese dessert. In Japan, dried tofu is often broken down into flakes and simmered into savoury soups for extra nutrition and texture. 

At Tofu Tasty, our favourite shape is The Knot - it provides a chewy centre and reminds us of a satisfying chicken drumstick. It remains firm at the centre and crispy on the outside when baked or fried, so that there is every texture in every mouthful. No wonder our tofu knots have been described as addictive! 

The Tofu Knot shape is also fantastic for coating sauces with all its folds and twisty shape, allowing flavours to attach to its surface and carry perfectly. When frying the tofu knot, the rough coating also provides a fantastic base for flour to stick to, and thereby creating a thick and crunchy exterior to contrast against the soft and chewy centre.

Craft Tofu Knots

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