Beancurd

Beancurd 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 1000 years: it is highly nutritious, being rich in protein, and combines well with other foods. Beancurd has a distinctive texture but a bland taste. It is made from yellow soya beans which are soaked, ground, mixed with water and then cooked briefly before being solidified. In Britain, it is usually sold in two forms, firm cakes or as a thickish junket, but it is also available in several dried forms and fermented. The soft junket-like variety (sometimes called silken tofu) is used for soups and other dishes, while the solid type is used for stir-frying, braising and poaching. Solid beancurd ‘cakes’ are white in colour and are sold in Chinese grocers and in many health food shops. They are packed in water in plastic containers and may be kept in this state in the fridge for up to 5 days, providing the water is changed daily. To use solid beancurd, cut the amount required into cubes or shreds using a sharp knife. Do this with care as it is delicate. Beancurd also needs to be cooked carefully as too much stirring can cause it to disintegrate.