Bean Curd

Bean curd, known best by its Cantonese name, tofu, is made from soybeans in a simple process that is seldom attempted at home. Soaked soybeans are ground and cooked in water, then strained to make a soy milk. The curdling agent (such as vinegar, epsom salt, or gypsum) added to the milk forms a custardlike substance, which is drained and pressed into molds to form bean curd cakes. In Chinese communities, commercially made bean curd is available fresh, packed in water, and refrigerated. It is beginning to be available fresh in supermarkets around the country as well. Chinese bean curd tends to be firmer than the Japanese variety, so look for packages marked “Chinese-style” or “firm.”