How do you cook mini dry tofu?

Is it old? Something I read said it should be white, not yellow, because it does eventually get old. Or is this baked or something?

Here is an image of the front of the package. Above is a photo of the back of the package and what the product looks like.

The 'mini' was on the label of the package. Thanks for your suggestions.

The 'mini' was on the package.

Here is a good recipe for tofu with soy-mirin glaze, servied over rice with broccoli and a simple peanut sauce. I use chicken instead sometimes. Can't go wrong with this, but you have to buy mirin if you don't have any. It lasts forever.
http://veganyumyum.com/2007/04/soy-mirin-tofu-over-rice-with-broccoli-and-peanut-sauce/

I'll admit that I haven't had dried tofu except the squares that they put into packets of instant miso soup. And I dont' know what the 'mini' part is all about. But I think you just reconstitute it in water 5 minutes, squeeze dry, repeat a few times and just use like always. Cube for stirfry or something. Do you need a recipe?
This link may be helpful.
http://justhungry.com/handbook/just-hungry-reference-handbooks/kouya-dofu-or-kohya-dofu-freeze-dried-tofu