Bean Curd

Bean curd is also known by its Chinese name, dou fu, or by its Japanese name, tofu. It has played an important part in Chinese cookery for over a thousand years because it is highly nutritious, rich in protein and works well with other foods. Bean curd has a distinctive texture but a bland taste. It is made from yellow soya beans that are soaked, ground, mixed with water and then cooked briefly before being solidified. It is usually sold in two forms: as firm cakes or in a soft, custard-like variety, but it is also available in several dried forms and in a fermented version. The soft bean curd (sometimes called silken tofu) is used for soups and other dishes, while the solid type is used for stir-frying, braising and deep-frying. Solid bean-curd cakes are white in colour and are sold in many supermarkets or Asian speciality shops. They are packed in water in plastic containers and may be kept in this state in the refrigerator for up to five days, provided the water is changed daily. To use solid bean curd, cut the amount required into cubes or shreds using a sharp knife. Do this with care as bean curd is delicate; it also needs to be cooked gently as too much stirring can cause it to disintegrate (although this does not affect its nutritional value).