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I found the answer eventually after a lot of diligent googling. It is called dried tofu, but for some reason the Chinese markets that sell it refer to it as "dried bean curd" rather than tofu. I presume this is some peculiarity in translation. Hence the difficulty in locating it. (As an aside, it's interesting that google doesn't know that tofu and bean ...


2

I wonder if it was bamboo tofu or "tofu skin": http://en.wikipedia.org/wiki/Tofu_skin


5

Tossing relatively frequently (maybe every minute or so) should in fact help and would seem the simplest, most traditional technique (here another video, with potatoes). If you leave the cubes for a long time on one side and only toss after the first side is completely done, any cube you fail to turn will burn. But cubes remaining unturned are not a problem ...


2

When I cook small cubed food, I fry them in oil that is half way up the side of the cube, then when the bottom side is done, I turn them over one by one with chop sticks. This cooks all of the sides evenly, but does takes some extra time. For large cubes I brown each side individually, again turning with chopsticks. I'm a bit OCD though, so you may just want ...


7

I'm going to assume you're not considering deep frying, which would generally be the easiest way to fry evenly on all sides (at once). If you want something similar to pan frying, probably the simplest solution to get evenly browned cubes, assuming you have sufficient time, is to roast the food in the oven instead with a little oil or fat (which some people ...



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