Dofu Pouches

Large blocks of curd tofu are deep-fried until excess moisture is forced out, forming deep brown cubes with spongy, slightly chewy interiors that are full of holes. These porous pouches are excellent at absorbing rich soups like Malaysian Curry Laksa. While savoring the soup, diners select pillows of dofu, place them on the tongue, and slowly bite down. A rush of spicy soup is released across the palate. (Whew! What a rush!) Another great use for these pouches is to slit their sides and stuff them with fish paste, and then poach them to make Malaysian young tau foo. Vietnamese: đậu phụ bao