Dried bean curd, also known as dried tofu or kyadofu, is tofu that has been freeze-dried to extend its shelf life. Dried bean curd sheets are typically sold in sealed packages, and are commonly available in health food stores in the United States. Dried bean curd can be stored for up to three months without refrigeration, and is a convenient source of protein for camping and backpacking trips. Cooking dried bean curd sheets is a simple process that requires few supplies.
Rehydrating the Dried Bean Curd
Remove the dried bean curd sheets from their packaging and place them in a single layer in a large, shallow pan.
Cover the sheets completely with warm water or vegetable broth and allow them to sit for 10 minutes to rehydrate.
Gently remove the rehydrated bean curd sheets from the pan and pat them dry with paper towels.
Cooking the Bean Curd
Add 1 tbsp. olive oil to a skillet and heat it over a campfire or on a stovetop burner for one minute. Add the bean curd sheets to the pan in a single layer and fry them for about two minutes. Turn the sheets with tongs and fry them for an additional two minutes.
Bake the bean curd sheets instead of frying them to reduce the need for cooking oils. Preheat your oven to 375 degrees Fahrenheit. Spray a baking sheet with an olive oil-based cooking spray and arrange the rehydrated bean curd sheets on it in a single layer. Bake the sheets for five minutes before turning them with tongs and baking them for an additional five minutes.
Grill the bean curd sheets on a charcoal or gas grill. Place the rehydrated bean curd sheets directly onto the grill grate and grill them for one to two minutes on each side.