How to Cook With Bean Curd: 3 Bean Curd Recipes

Bean curd, commonly known as tofu, is an edible form of soybeans that have been soaked, puréed, and pressed into a block. Bean curd has been used in cooking for over 2000 years and is a traditional ingredient used across much of eastern and southeastern Asia, including in Chinese, Japanese, Korean, Thai, and Vietnamese cuisine.

Bean curd has a completely neutral taste that takes on the flavoring of what it is cooked with. It ranges in texture from silken, soft, firm, and extra firm. Bean curd is a high source of protein and calcium, contains heart-healthy fats, is low in carbohydrates, and is cholesterol-free. Bean curd is often used as a meat substitute in stir-fries and curries, and can act as a replacement for paneer and other cheeses.

Bean curd is made using three ingredients: soybeans, water, and coagulant. The quality of the ingredients can greatly alter the quality of the final product. Here is an overview of how bean curd is made.

1. 1. Soak the soybeans. The first stage in the process is to soak the soybeans in water until they have slightly softened.
2. 2. Purée the soybeans. Next, you purée the soybeans and gently rimmer them in water to get rid of any raw or bitter taste.
3. 3. Add the coagulant. Strain the puréed soybeans to remove any remaining solids. Then, add a coagulant to bind the beans together. Coagulants used in bean curd can include Epsom salts, food-grade calcium sulphate (gypsum), and magnesium chloride (nigari).
4. 4. Press the mixture. After adding the coagulant, the mixture will resemble curdled milk. The mixture is strained a second time to collect the curds, which are then pressed under a tofu press. The length of time the bean curd is pressed will determine the density of the tofu.

There are a number of different varieties of bean curd that you use to complement a stir fry, stew, or other dishes. Here are six of the most popular types of bean curd.

1. 1. Silken tofu: Silken tofu has a creamy, soft texture and can be eaten on its own or in stews. In China, a traditional breakfast of silken tofu is served fresh with soy sauce and scallions (spring onions). Silken tofu is also used in desserts and puddings. Silken tofu can sometimes come in its own varieties of firmness, from soft silken to firm silken.
2. 2. Soft tofu: Soft tofu is the softest type of block tofu you will find at the grocery store. It is typically wetter than other kinds of block tofu. To reduce the amount of water before cooking, place your tofu block on an absorbent sheet of paper towel and place a weight on top of it. This will help it hold together when cooking. Soft tofu is best enjoyed puréed, boiled, or battered and deep-fried.
3. 3. Firm tofu: Firm tofu is the most popular variety of bean curd in the US. It is firm enough to slice and fry while maintaining a silky quality. Firm tofu can be stir-fried, deep-fried, or stewed and is enhanced when added to marinades. Fried tofu only needs to be cooked for a short time until the bean curd skin turns a golden brown, to keep the tofu from drying out.
4. 4. Extra-firm tofu: This is the most compact of the block tofus, making it the chewiest, meatiest kind of bean curd. Extra-firm tofu can be used as a meat substitute in vegetarian dishes or a dairy-free substitute in Indian paneers. Extra-firm tofu also makes the best crispy tofu. When making crispy tofu, reduce excess moisture by placing the tofu on paper towels and placing a weight on top of it. Then it can be battered and fried in sesame oil and dressed with sesame seeds.
5. 5. Preserved bean curd: Preserved bean curd, also known as fermented tofu, is fresh tofu that has been cubed and preserved in rice wine. Fermented bean curd can be eaten fresh or added to stir-fry recipes.
6. 6. Dried bean curd sheets: Dried bean curd sheets, also called tofu skins, are made from the skin that forms on the top of the boiled soy milk. Tofu skin must be left overnight to soak in order to rehydrate the skin.

Bean curd makes a protein-packed base for a variety of recipes, both for vegetarians and meat-eaters. Here are three tofu recipes that make bean curd the star.

1. 1. Agedashi tofu: Agedashi tofu is a dish consisting of Japanese deep-fried tofu cubes—soft tofu coated in potato starch for a light but notable crunch—served in a savory tsuyu sauce made from dashi, mirin, and soy sauce. To make this agedashi tofu, first drain some firm tofu, then wrap it in paper towels or a clean kitchen towel. Let it sit for 10 minutes. Heat the oil in a medium pot, deep fryer, or frying pan. Place the potato starch on a plate. Once the tofu has been pressed for 10 minutes, unwrap it from towels and slice once lengthwise and crosswise six times, making 12 equal blocks. Transfer the tofu to the plate of potato starch and gently turn to coat thoroughly. Quickly and carefully transfer the tofu to the oil a few blocks at a time, frying until light golden brown and crisp. Remove and place on a wire rack or a paper towel-lined plate to allow excess oil to drain.
2. 2. Mapo tofu: Mapo tofu is a Chinese dish consisting of tofu cubes in a flavorful, meaty sauce. The dish gets its characteristic tingly, umami flavors from Sichuan peppercorns and a spicy fermented bean paste. To make mapo tofu, add medium-soft tofu to a stir fry along with fermented black beans (called douchi) fermented chili bean paste (called doubanjiang). Make sure to add the tofu to the stir fry towards the end of your cooking process, because you want the tofu to maintain its soft texture.
3. 3. Tofu scramble: Tofu scramble is a dish similar to scrambled eggs but features tofu instead of eggs. Tofu scramble is an option for those who avoid eating eggs, who follow a vegan diet, or who just enjoy the taste of tofu. To make tofu scramble, first dry out the tofu, pat it dry with a kitchen towel, and let it dry for fifteen minutes. Sauté any vegetables you are using in a frying pan with olive oil over medium heat. While the vegetables are cooking, crumble the dried-out tofu into a small bowl. Add a little more olive oil to the pan and add the tofu crumbles to cook with the vegetables. Add salt and pepper to taste, then increase the range to medium-high heat. Once the vegetables are fully cooked and the tofu is warmed through, transfer the scramble from the pan to a plate and top with a sauce if you’re using one.

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