Tofu

Soybean Curd

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Published 2000

About

One of Asia’s staples, soybean curd is tasty, nutritious, and an easy-to-use addition to clear Asian broths and soups. A couple of cubes added to a cup of miso soup add enough substance to make it a small meal. (This is one of my favorite breakfasts.)

Often called tofu—its Japanese name—soybean curd is prepared by boiling roasted and crushed soybeans with water, straining out the pulp, and adding a coagulant—usually a natural mineral such as gypsum—to the strained soybean “milk.” The curd is then drained and, depending on the final style, pressed to extract excess water. The process is almost exactly analogous to cheese making.

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