Bean Curd - Doufu (Leguminosae glycine max)

Bean curd is also known by its Chinese name, doufu, 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 goes well with other foods. Bean curd has a distinctive smooth texture but a bland taste. It is made from yellow soybeans which are soaked, ground, mixed with water and then cooked briefly before being solidified. It is usually sold in two forms: as firm, small blocks 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 blocks are white in colour and are packed in water in plastic containers. Once opened, they can be kept in their containers in the refrigerator for up to five days, provided the water is changed daily. To use solid bean curd, carefully cut the amount required into cubes or shreds using a sharp knife, then cook it gently. Too much stirring can cause it to disintegrate, though this does not affect its nutritional value.