Bean Curd, Doufu, Dowfu, Tofu

Ivory-white curd made from ground soy beans varying in size, but usually 6–6.5 cm (1¼–1½) square and 2.5–3 cm (1–1¼ in) thick. There is a Western version of bean curd sold in health food shops and supermarkets under the Japanese name tofu. It differs from Chinese bean curd on two counts: it is much denser in consistency, and the natural flavour of soy beans, which is attractive to the Chinese palate but presumably unattractive to the Western, is removed from it. Unless otherwise stated, the bean curd used in this book is Chinese bean curd.