These bean curd knots add such a yummy texture and have become our favourite part of the dish where we add them! My favourite way to use them is to hydrate in hot water (a couple of minutes is enough), then squeeze out the moisture, chop in half through the knot so they kinda fall apart into bean curd strips, then cook in a dry hot pan with a little oil, pepper and a dash of soy. They go crispy at the edges but retain that yummy chewy texture and are great flavour absorbers. So easy to use and really add something extra to a dish. Definitely a pantry staple we miss when they run out.
