Silky Bean Curd Soup

Preparation info
  • Serves


    • Difficulty


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By Ken Hom

Published 1998

  • About

When I was a child, few things made me feel more Chinese than eating bean curd, or tofu, as it is now popularly known. In Chicago at the time, bean curd was found only in Chinatown. My American friends would look at it in a strange way: ‘Is it cheese?’ they would ask.

It is rather bland but, to my Chinese palate, its subtle, slightly chalky taste is most appealing, especially when it is fresh. Even as a child I knew it was as nutritious but much less expensive than meat, and lighter