Bean Curd

Soy milk curds that have been been pressed into cakes. Also known as tofu, the bland cakes quickly absorb sauces and blend nicely with foods such as soups and stir-frys.

There are two types: The custardlike Japanese form which is silky and tender but still able to be sliced and the Chinese type holds together even while frying.

Bean curd is perishable and should be refrigerated in water.