More of this Feature •Bean Curd Recipes •Part I: Terrific Tofu

Join the Discussion "What is the best Way to Soften Bean Curd Sticks?" Lisa

Related Resources • Tofu History • Chinese Cuisine Photo Gallery

Elsewhere on the Web • Dom's Cultured Food of Asia • A Westerners Introduction to Stinky Tofu

by Rhonda Parkinson

• Tofu Puffs
  These are golden squares of bean curd that have been deep-fried.  You'll find them in cellophane bags in the refrigeration section of Asian markets, sold under a variety of names, such as Bean Kow or Bean Curd Puffs or Tofu Puffs.  Deep-frying makes them very chewy.

  The beauty of deep-fried bean curd is that it becomes super absorbent.  That's why tofu puffs are popular in stews (it's best to briefly blanch them before using to remove excess oil).  However, I confess I have an addiction to eating them right out of the bag.  Other people indulge in slices of cheese or a carton of ice cream during their midnight raids at the refrigerator - I devour tofu puffs.  At least it's healthier! Storage: Keeps refrigerated for several days



• Preserved Bean Curd
  Forget everything you've heard about tofu tasting bland: preserved bean curd has a pungent aroma similar to strong cheese.  Not surprisingly, its nickname is "Chinese cheese."  Also known as fermented or wet bean curd, preserved bean curd consists of cubes of bean curd that have been fermented in rice wine.  It is sold in glass jars in Asian markets. My favorite variety is red preserved bean curd, made with fermented red rice.  Preserved bean curd comes with a variety of seasonings, from chilies to sesame oil. 

  Preserved bean curd is frequently served with rice and is a popular addition to congee, but you can also add it to stir-fries and braised dishes.  I took a tip from Dom's Cultured Food of Asia site and tried some spread on toast with sesame seeds sprinkled over.  I found it a bit overpowering for breakfast, but you might want to try it. Storage: Keep refrigerated for several months

• Dried Bean Curd Sheets and Sticks
  Also called bean curd skins or Chinese yuba, these are made from the skin that forms on soymilk when it is heated.  Dried bean curd comes in many shapes - the sheets and sticks are two of the more common ones. The sticks resemble yellow icicles, while bean curd sheets are flat squares.  Normally dried bean curd is reconstituted prior to using, unless it is being simmered or the dish is meant to be quite crispy. My favorite dish is vegetarian bean curd rolls, where the sheets are simmered in seasoned water in the wok, and then wrapped with seaweed. Storage: Keep in a cool place indefinitely.

• Pressed Seasoned Bean Curd 
  If the idea of draining a block of regular tofu to make it more absorbent - and thus flavorful - doesn't appeal to you, try this convenient alternative.  The bean curd has been pressed and simmered in water with five-spice powder and other ingredients.  Just slice and stir-fry or add to soups - it's firm enough to hold its shape in any type of dish. Storage: Keeps refrigerated for about 1 week.

Tofu Puffs Photo copyright 2002 by Rhonda Parkinson