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A Lesson in Beancurd Sticks

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One of my favorite things to do is to go to ethnic markets just to look around. My old neighborhood was a gold mine -- I’d find unidentifiable tropical fruits, buckets full of pigs feet and adjacent buckets full of snouts. Usually I’ll bring something home -- just for the fun of it -- and figure out what to do with it later. Whether or not later comes is a separate issue entirely.

If you’re anything like me, then, you might have bags of dried mushrooms and jars of fermented shrimp lying around, begging to be added to dinner. Let’s start using up our pantries, shall we? This new Ingredient Spotlight from The Kitchn will be your best friend if you’ve ever bought dried beancurd sticks without knowing what to do with them. Or maybe it’ll persuade you to go out and get yourself a package right then and there. I know I’m convinced -- an asian market has been added to my list.


Ingredient Spotlight: Dried Beancurd Sticks from The Kitchn

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