Definition

Noun: * A soft, pale, cheeselike food made by coagulating (curdling) the protein in heated soy milk and then pressing the resulting curds into blocks. It is a staple source of protein in many East and Southeast Asian cuisines.

Usage

• Bean curd is a versatile ingredient that can be used in both savory and sweet dishes.
• It is valued for its high protein content and its ability to absorb flavors from sauces and broths.
• It is often sold in blocks submerged in water and requires refrigeration.

Examples

• "The mapo tofu recipe calls for soft bean curd."
• "For a vegan alternative, you can scramble firm bean curd instead of eggs."
• "She added cubes of bean curd to the miso soup."

Advanced Usage

• Bean curd is also known by its Japanese name, tofu. In many English-language contexts, especially in cooking, the word "tofu" is more commonly used than "bean curd."
• The texture of bean curd can vary significantly, from silken and soft to extra-firm, depending on how much water is pressed out of the curds.

Variants and Related Words

• Tofu (n): The more common English term for bean curd.
• Doufu (n): The Mandarin Chinese pronunciation for this food.
• Silken tofu (n): A very soft, delicate, and undrained variety of bean curd.
• Firm tofu (n): A denser variety of bean curd where more whey has been pressed out.

Synonyms

• Tofu

Related Phrases

• Bean curd skin: The thin, dried layer that forms on the surface of heated soy milk, a different product also made from soybeans.
• Fermented bean curd: A strong-smelling, salty condiment made by preserving bean curd in a brine.

Noun

1. cheeselike food made of curdled soybean milk