Beancurd

Beancurd is also known by its Chinese name, doufu, or in Japanese, tofu. It is highly nutritious, rich in protein and low in calories. It has a distinctive texture but a bland taste, which makes it a congenial companion to other foods and spices. It is made from yellow soya beans, which are soaked, ground, mixed with water and then cooked briefly before being solidified.

In the UK it is usually sold in two fresh forms: ‘soft’, which is a thick junket, and ‘firm’, which is in the form of solid cakes. It is also available in several dried forms and in a fermented version. The soft junket-like variety, sometimes called silken tofu, is used for soups, while the more solid firm type is used for stir-frying, braising and poaching.