Bean curd works well in stir fry dishes.
Curd isn't usually associated with something that sounds good to eat. While the name may not sound appealing, bean curd is a versatile ingredient in many Asian cuisines. The soy-based vegetarian alternative to meat is often used in place of beef or chicken in spicy and flavorful stir fry dishes. Because the flavor is so mild it can be used in both sweet and savory dishes. Add this to my Recipe Box.
Bean Curd
Bean curd, also called tofu, is made from soy beans. Bean curd is readily available at most grocery stores and specialty varieties are usually found at Asian grocers. Bean curd is also simple to make at home. The beans are processed for milk and a coagulant like Epsom salt or gypsum is added to curdle the milk. The curdled milk is then pressed together to make bean curd. The texture and taste of bean curd varies depending on how much water is strained from the curd.
Varieties
Store bought bean curd comes in several different varieties. Silken is practically flavorless and has soft and creamy texture almost like cream cheese. Firm and extra-firm bean curd has mild flavor, slices easily and the texture is similar to a soft cheese. Fried bean curd is crispy on the outside and soft on the inside and has a meaty flavor. You can also purchase bean curd dried, pan deep fried and pressed.
Cuisines
Bean curd is a popular ingredient in many Asian cuisines like Chinese, Japanese, Korean and Indonesian. It is served in soups, stir fry, alone as an appetizer with dipping sauce and as a vegetarian alternative in a meat dish. Bean curd easily absorbs the flavors used to cook it and is usually marinated and served with sauces. Mild tasting bean curd is even served as a dessert with honey or sugar broth.
Uses
In addition to an ingredient in many Asian dishes, bean curd is also used as a substitute for eggs and dairy. Many vegan and nondairy recipes call for bean curd to replace cheese, eggs, meats and yogurt. Because the flavor of bean curd is not strong it can be used in many recipes. Silken bean curd can be blended and used as binding agent in baked goods. Firm bean curd is often crumbled and used in place of ricotta cheese in lasagna.
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