What Is Bean curd and How Can I Use It?
If bean curd has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 55 recipes to try it in.
Key Points
- Bean curd is the general name for tofu, from custardy silken to dense firm blocks
- How hard the curds are pressed decides the texture and the use
- Firm blocks fry and braise; for pureed or custardy uses choose silken tofu
- Press a firm block and blot it dry so it browns instead of steaming
- Firm bean curd freezes into a chewy, sponge-like texture that grips sauce
What is bean curd?
Bean curd is the broad, traditional name for tofu and the family of curd products made from it.
You curdle hot soy milk with a coagulant, the proteins gather into curds, and those curds are pressed into a block. How hard you press decides everything that follows.
So bean curd is not one ingredient but a whole range. At the soft end sits silken tofu, barely set and custardy. At the firm end sits a dense block sturdy enough to cube and pan-fry.
Same soy milk, same curdling step. The press is what sets them apart.
On a menu or an old recipe card, "bean curd" usually means a firm or medium block, the kind that holds up in a stir-fry or a braise.
Cooking With Bean Curd
Firmness tells you the job. A firm block takes on color and crisps at the edges, which is why it stars in saucy dishes like Bean Curd with a Deliciously Spicy Sauce and Hot Spicy Bean Curd, where the cubes soak up chili and stay whole.
It is the quiet protein in long-simmered vegetarian dishes too. Buddhist Monk's Soup leans on bean curd to carry a savory broth, and it turns up fried and folded into Okoy Shrimp-Tofu Fritters.
Softer grades go the other way. They slip into hot and sour soup or get blended into something creamy.
For anything custardy or pureed, reach for silken tofu instead. The soft set is what those uses need.
Pairing and Common Mistakes
Bean curd is nearly flavorless on its own, which is its strength. It drinks up soy and garlic, fresh ginger, chili bean paste, toasted sesame, and the funk of fermented black beans. Bold sauces are its natural partners.
The usual mistake is wet tofu. A block straight from its water tub is waterlogged, so it steams instead of browns and slides apart in the pan.
Press a firm block 20 to 30 minutes under something heavy, or at least blot it hard, before it hits oil.
The other mistake is stirring too much. Once cubes are in the pan, nudge them gently and let them set a crust, or they crumble into the sauce.
Substitutes
Within the family, swap by texture. Need a firm block and have only medium? Press it longer and handle it carefully. Need soft and have firm? You can soften it in warm broth, but it will never turn custardy.
Beyond soy, tempeh stands in for firm bean curd with a nuttier, denser bite. Seitan brings a chewier, more meat-like texture for braises.
Paneer holds its cube shape like firm tofu but tastes of milk and will not absorb a sauce the same way. None are a true match; each changes the dish.
Buying and Storing
Most bean curd sells in water-packed tubs in the refrigerated case, labeled by firmness. Silken styles also come in shelf-stable boxes.
Press the package gently. A firm block barely gives, a soft one yields easily.
Once you open a tub, the clock starts. Drain it, cover the curd with fresh cold water in a sealed container, and change that water every day to keep it sweet.
Used this way it holds three to five days, and you toss it at the first sour smell or slimy film.
Firm bean curd freezes well, and many cooks freeze it on purpose. Thawed, it loses water and turns chewy and sponge-like, so it grips marinade and sauce far better than fresh.
Silken styles do not take to the freezer. They go spongy and weep.
Nutrition
Nutrition Facts
Serving Size 1 cup (225g)Quick facts
Food group: Bean curd is a member of the Legumes and Legume Products US Department of Agriculture nutritional food group.
- In Chinese
- 豆腐
- British (UK) term
- Bean curd
- en français
- tofu
- en español
- cuajada de frijol
How much does bean curd weigh?
| Amount | Weight |
|---|---|
| 1 cup | 225 grams |
Related
Legumes and Legume Products
Recipes using bean curd
There are 55 recipes that contain this ingredient.
Boneless Chilly chicken
Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.
Bean Curd with Pineapple
Sweet-savory stir-fried tofu marinated in pineapple syrup, soy sauce, and dry sherry, then wok-tossed with crunchy bean sprouts. Vegetarian and ready in 30 minutes.
Pork in Hot Peanut Sauce
Pork shoulder stir-fried with garlic and ginger, then simmered in a spicy peanut sauce with dark soy, sesame oil, and dried chiles, served over steamed bean curd and preserved radish.
Red Cooked Bean Curd.
Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.
Sauteed Rice Noodles
Sauteed rice noodles in the Thai pad thai style with shrimp, bean curd, pickled turnip, egg, bean sprouts, ground peanuts and fresh chili. Tangy, savory, and finished with lemon.
Cod in Spicy Sauce
Cod in spicy sauce is a Sichuan-leaning wok dish: egg-white-and-cornstarch coated cod fried crisp, then simmered with ground beef, silken tofu, rice wine, soy, and chili in a glossy stock.
Crispy Bean Curd Cubes with Peanut Dipping Sauce
Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.
Ken's Hot-And-Sour Soup
Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.
Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod)
Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe
Stir-Fried Bean Curd with Ground Pork & Oysters
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Wined Fish Chunks in Broth
Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.
Silky Bean Curd Soup with Greens
Silky tofu and spinach miso soup simmers silken bean curd and tender greens in a savory miso-soy broth, finished with toasted sesame and chili. Ready in 20 minutes, naturally vegan and gluten-free.
Marty Feins' Hot Sour Soup
Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.
Watercress Salad with Bean Cheese Dressing
Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.
Pressed Bean Curd Soup
Pressed bean curd soup with pan-fried tofu, green peas, tomatoes, corn, and a savory broth of soy sauce, dry sherry, and sesame oil. A hearty vegetarian Chinese soup.
Stuffed Bean Curd with Peas & Mushrooms
Chinese stuffed tofu pockets filled with seasoned ground pork, deep-fried until crusty, then simmered in chicken broth with dried mushrooms and fresh peas.
Stuffed Bean Curd with Peas
Deep-fried tofu stuffed with seasoned ground pork, then simmered in chicken broth with mushrooms and green peas. A classic Chinese clay pot dish with crispy, meaty filling.
Bean Curd with Chinese Parsley
Wok-fried tofu with hot banana peppers, sweet red bell pepper, soy sauce, and a generous shower of fresh cilantro. A minimalist Chinese stir-fry that's fast and bright.
Mandarin Soup
Mandarin soup simmers pork, dried mushrooms, bamboo shoots, and bean curd in chicken broth with a silky egg ribbon finish. Classic Chinese soup for cold nights.
Stir-Fried Bean Curd with Green Beans in Hot Sauce
Crispy tofu and tender-crisp green beans tossed in a spicy hoisin chili sauce. This 30-minute Chinese vegetarian stir-fry is packed with savory heat and works beautifully over steamed rice.
Water Spinach with Bean Curd
Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.
Most Loved Hot & Sour Soup
Authentic Chinese hot and sour soup with cloud ear mushrooms, golden needles, silken tofu, shredded pork, and the signature tangy-spicy-savory broth thickened with cornstarch.
Twice Cooked Pork with Spicy Vegetables
Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.
Bean Curd with Oyster Sauce
Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.
Hot'N'Sour Soup
Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.
Vegetable Spring Rolls
Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.
Kwitiaow Pad Thai
Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.
Hot & Sour Mandarin Soup
Traditional Chinese hot and sour soup with shredded pork, wood ears, black mushrooms, tofu, bamboo shoots, and silky egg ribbons. Thickened with cornstarch and spiced with white pepper and chili oil.
Lemon Grass Spicy Vegetables
Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.
Ten Tasty Vegetables
Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.
Awesome Mandarin Hot & Sour Soup
Mandarin hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons in a tangy chili-vinegar broth. Restaurant-quality Chinese classic.
Favourite Hot & Sour Soup
Authentic Chinese hot and sour soup with wood ear fungi, dried lily buds, shiitake mushrooms, pork shreds, and silken tofu. Tangy, peppery, and finished with egg ribbons and sesame oil.
Deep-Fried Bean Curd
Crispy golden tofu stir-fried with broccoli, Chinese mushrooms, and ginger in a savory hoisin-chili sauce. A hearty vegetarian Chinese dish ready in about an hour.
Sichuan Style Bean Curd
Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.
New Year's Mongolian Hot Pot With Chicken & Shrimp
Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!
Buddha's Delight
Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.
Buddha's Delight
Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.
Buddha's Delight
Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.
Bean Curd with a Spicy Sauce
15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.
Bean Curd with a Deliciously Spicy Sauce
Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.
Vegetarian Ham
Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.
Indonesian Salad (Gado-Gado)
Gado-gado Indonesian salad with tofu, bean sprouts, potatoes, and vegetables in a warm coconut-peanut sauce. A classic street food platter with homemade dressing.
Chinese Hot & Sour Soup
Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.
Hot Spicy Bean Curd
Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.
Chinese New Year Noodles
Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.
Okoy Shrimp-Tofu Fritters
Filipino okoy fritters made with shrimp, sliced bean curd, and mung bean sprouts in a crispy batter, served with a soy-garlic dipping sauce. A classic Filipino street food snack fried until golden and crunchy.
Buddhist Monk's Soup
Creamy vegan Buddhist soup with pumpkin, sweet potato, mung beans, peanuts, and fried tofu in rich coconut milk broth. A nourishing one-pot meal with 120+ reviews.
