Bean curd (leguminosae glycine max)

Bean curd, which is also known by its Chinese name, doufu, or by its Japanese name, tofu, has played an important part in Chinese cookery since it was discovered during the Han Dynasty (206 B.C. – A.D. 220). It became known as ‘meat without bones’ because it is highly nutritious and rich in protein, and it works well with other foods. It is also low in saturated fats and cholesterol, easy to digest, and inexpensive. Bean curd has a distinctively smooth, light, almost creamy texture but a bland taste. However, it is extremely versatile and lends itself to all types of cooking. It is made from yellow soybeans that are soaked, ground, mixed with water, and then cooked briefly before being solidified. Fresh bean curd 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.

Shopping tips

If possible, purchase bean curd fresh from a Chinese market or grocer. Many commercial forms of bean curd available in supermarkets and health food stores, while nutritious, are ordinarily without the subtle, distinctive flavour prized by bean curd lovers in China.

Storage notes

Fresh bean curd, once opened, may be kept in the refrigerator for up to 5 days, provided the covering water is changed daily. It is best to use the bean curd within 2 or 3 days of purchase.

Useful hints

To cut solid bean curd, use a sharp knife and cut gently as the bean curd is fragile. It also needs to be cooked gently as too much stirring can cause it to disintegrate. This does not, however, affect its nutritional value. Deep-frying bean curd transforms its texture to a sponge-like web, allowing it to absorb sauces when it is cooked again the second time.

© Ken Hom and reproduced with his kind permission.