Tofu, which is short for bean curd, comes from China and has been an important part of Chinese food for more than 2,000 years. But it didn’t take long for it to spread to Asian countries nearby, like the Philippines, Korea, Singapore, Japan, Thailand, and more. Even so, each cuisine has its own unique and different way of making and preparing this ingredient.
But it didn’t stop there. Even though it has been used in Western cooking since the 18th century, it wasn’t until the 1990s that it became popular as a meat substitute. Whereas in China, it is used as a primary ingredient for savory dishes. However, other varieties can be used as an ingredient for dipping sauces and desserts. But nowadays, it’s only your creativity in the kitchen that is the limit for bean curd.
You might not know much about how to cook and prepare soybean curd and tofu if you have never tried it before (other than putting it on ramen). Follow the link below to learn more about our guide and start making tasty bean curd recipes right away!
Bean curd, also known as tofu, is a versatile ingredient used in many Asian cuisines. But for those unfamiliar with this wiggly, white soy product, one of the most common questions is – what does bean curd actually taste like?
The answer is…complicated. On its own, bean curd has a very mild, subtle flavor. But its chameleon-like ability to absorb surrounding flavors is what makes it so popular in Asian cooking.
Keep reading for an in-depth look at the taste of bean curd, how to make it tastier, and why some people love it while others aren’t fans.
Describing the Taste and Texture
For the uninitiated, the taste and texture of plain fresh bean curd can come as a surprise. Here are some words commonly used to describe it:
- Creamy
- Custardy
- Soft
- Silky
- Jiggly
- Pillowy
- Spongy
- Chalky
- Bland
- Mildly sweet
- Mildly savory or salty
When eaten straight out of the package, bean curd offers very little in terms of flavor. It has a subtly sweet nutty taste reminiscent of soybeans but overall it is quite mild.
The texture ranges from soft and silken (like custard or very soft cheese) to firm and dense if it has been pressed to remove excess moisture, Imagine the difference between soft tofu and extra firm tofu
Unless flavored or prepared in some way, bean curd by itself can come across as bland and boring to many Western palates accustomed to bold flavors. Some even describe it as tasteless altogether.
But that neutrality is precisely what makes it such a versatile foundation for absorbing other flavors.
It’s All About Absorbing Flavor
If you sampled soft, mild bean curd on its own, you’d probably be wondering what all the fuss over it is about. But once cooked, marinated, fried, or added to flavorful sauces, it comes alive.
Bean curd has an incredible ability to soak up the flavors of whatever seasonings or sauces it is paired with. It acts like a sponge, readily absorbing the tastes around it.
For example, when tossed in a spicy Sichuan hot bean or garlic sauce, crispy fried bean curd cubes will take on those intense flavors. Grilled or baked, it effortlessly absorbs a teriyaki or Korean barbecue marinade. Pureed in a smoothie, it imparts creaminess without an overt taste.
This makes it an incredibly versatile ingredient in Asian cooking. It provides nutrition and substance while adapting to the surrounding flavors. Bean curd takes on the personality of the dish.
Some describe it as a blank canvas that lets other ingredients shine. Others call it a chameleon because it blends right in.
So for those wondering “Does bean curd taste good?”, the answer depends on how it is prepared and what flavors it is paired with.
Preparation Can Impact Flavor and Texture
Not only does bean curd absorb flavor from sauces, but different preparation methods also alter its taste and texture significantly.
-
Silken tofu has a soft, custard-like texture. It can be blended into creamy desserts and smoothies or gently cooked in soups.
-
Fresh firm tofu holds its shape better when cooked. It can be cubed and fried or added to stir fries.
-
Pressed, baked, or frozen tofu has a denser, chewier texture. It soaks up even more marinade and stands up to grilling or longer cooking.
-
Fermented bean curd has a unique tangy, cheese-like flavor.
The mouthfeel ranges from silky and soft to dense and chewy depending on moisture content. How you prepare the bean curd controls the final texture and taste.
Does it Have Any Flavor on Its Own?
While quite mild, if you pay close attention when eating freshly made bean curd, you’ll notice some subtle natural flavors coming through:
-
Sweetness – Hints of sweetness from the soybeans shine through.
-
Umami – There is a very light savory flavor reminiscent of mushrooms.
-
Nuttiness – The sweet, earthy taste of soybeans can be detected.
-
Saltiness – A barely-there salty essence from coagulants used to make it.
-
Soy – The hard-to-describe flavor unique to soybeans.
These natural flavors are delicate but offer depth that enhances any added seasonings. Think of bean curd like a blank canvas – it allows the bolder flavors of sauces and marinades to take center stage.
Why Some Love it and Others Don’t
Given its mild taste, soft texture, and color, bean curd is understandably polarizing, especially to those trying it for the first time. Here are some reasons why opinions are so split:
Fans love:
- Its ability to absorb flavors
- The soft, comforting texture
- How it replaces meat in vegetarian dishes
- The nutrition it provides including protein, iron, and calcium
- Its versatility in both savory and sweet dishes
Detractors don’t like:
- The mild, bland natural flavor
- The wiggly, soft texture some find off-putting
- A mouthfeel they describe as chalky or grainy
- A flavor some think is too “beany”
- The color, which can be unappetizing to some
As you can see, perceptions vary hugely depending on preference. Some hail it for its chameleon-like qualities, while others dislike those same traits.
Tips for Preparing Flavorful Bean Curd
If you fall into the bean curd fan camp, here are some tips to enhance its deliciousness:
-
Press or freeze it first to remove moisture so it better absorbs flavors.
-
Marinate firm bean curd for 30 mins or more before cooking. Go bold with sauces!
-
Fry, bake, or roast it to intensify flavors. Grilling gives it a smoky taste.
-
Add it to flavor-packed sauces like curries, stews, and noodle dishes.
-
Pair it with assertive spices, herbs, and umami flavors from soy sauce.
-
Sample soft, fresh bean curd on its own to appreciate the subtle natural sweetness.
-
Explore less bland varieties like smoked, fried, fermented and spiced.
Embrace bean curd as the perfect canvas for bolder Asian flavors. With the right preparation and seasoning, even skeptics may become fans!
Putting It to the Taste Test
To help you experience bean curd flavor for yourself, track down some of these dishes showcasing it in different ways:
Mapo Tofu – Silken tofu in a bold, tongue-numbing Sichuan sauce
Tofu Lettuce Wraps – Crispy fried tofu coated in a punchy Thai peanut sauce
Teriyaki Tofu Bowls – Grilled tofu glazed with a sweet soy marinade
Thai Coconut Curry – Fried tofu cubes simmered in a rich coconut curry
Chilled Tofu – Fresh soft tofu topped with scallions, soy sauce and bonito flakes
Spicy Fermented Tofu – Fried fermented tofu cubes packed with funky, spicy flavor
Trying bean curd in dishes that highlight its flavor-absorbing qualities will help you better understand its subtle but mighty appeal.
The Bottom Line
So does bean curd taste good? If eaten plain, opinions are mixed. But seasoned well and prepared thoughtfully, bean curd transforms into an incredibly versatile ingredient.
It provides nutrition, substance, and the perfect backdrop for bold Asian flavors. For those who learn to appreciate its benefits, bean curd becomes an addictively delicious staple.
Though some may never grow to love its wiggly texture and mild personality, bean curd satisfies millions of fans around the world. By truly understanding its flavor, even skeptics can find tasty ways to enjoy this protein-packed soy product.
k
Fried Bean Curd (Tofu Puff)
Tofu puffs are bite-sized tofus that that are fried to a crisp. Despite what they look like, its interior is chewy and soft. Their spongy and airy texture allows this tofu to absorb sauces. They come already packed in Japan, Korea, and some other Asian countries, making it easy to make meals quickly. If you add them to your pad thai noodles, they will go well with the sweet and spicy taste. You can also enjoy it on its own or dip it in your favorite dipping sauce.
Another variation of tofu puff is tofu pockets. To make tofu pockets, simply slice the tofu puff in the middle to create a pouch. In Japan, this type of tofu puff is very popular. It is usually filled with seasoned rice and then topped with nori flakes or furikake.
If you often found yourself pressed for time, you may try seasoned bean curd that’s easier to prepare. Basically, seasoned bean curd is just tofu steeped in seasonings. The best part? They’re also sold pre-seasoned in most Asian groceries. So anytime you want seasoned tofu, just run to the nearest Asian markets near you. Or you can make this ahead of time to whip up future meal preps quicker. Moreover, there are several ways you can season your tofu. One way is by making a mixture of soy sauce, garlic, and sesame. To Koreans, though, the best sauce is made with ketchup, honey, sesame oil, minced garlic, and gochujang (Korean chili paste).
Not only in Asian countries, but also among vegetarians and vegans who miss the smokey taste and smell of bacon and ham, smoked tofu is a big hit. You make smoked tofu by, of course, smoking them. But not just any tofu. You smoke seasoned tofu to lend it different flavors in contrast to its initial flavorless taste. That’s up to you—eat it with rice, put it on your favorite sandwich, or add it to a peanut tofu wrap to make it taste better.
We mentioned how silken tofu is one of the silkiest tofu among the rest. It is even smoother and silkier than silken tofu. Douhua, which is short for doufu hua, Even though it can be used for savory dishes, douhua is best known in China for a bean curd dessert called dao foo, which means “bean curd flower.” This dessert is also common in the Philippines and goes by the term taho.
In China, it is served with a sugary syrup and sweet ginger. While in the Philippines, it is often accompanied by sugar syrup and sago or pearls.
Bean Curd Sheets (Tofu Skin)
If you boil soy milk, a skin forms on top. This skin is called bean curd sheets or tofu skin. It’s then collected and made into three varieties. Initially, there is fresh and dried tofu skin, but you can also ferment it. In Chinese, Korean, and Japanese cuisine, fermented tofu skin is more favored as a condiment. You can eat fresh or dried tofu skin in any way you like. It tastes just like soybean curd: clean and mild.
Season your tofu skins right and you’ll be able to use them as an alternative to meat. These types can especially replicate chicken and duck in both flavor and texture.
Yes, tofu can taste good
FAQ
Is bean curd tasty?
Is bean curd the same as tofu?
Are bean curds good?
What does bean curd sauce taste like?
What does bean curd taste like?
On its own, bean curd has a very mild and slightly nutty flavor and comes in a variety of textures. Some may call it bland but what makes tofu shine is its ability to absorb any sauce it’s cooked in without overpowering the flavor. It can be made sweet or savory and everything in between.
Are canned beans healthy?
Some canned beans are usually added with salt or other seasonings. Make sure you choose the ones that has no added salt, sugar or any other seasoning to prevent over consumption of salt in your diet.
Is bean curd healthy?
Bean curd is naturally low in fat and calories. It is fortified with calcium, protein, and fiber, according to Healthline. It is packed with amino acids as well as vitamins and minerals.
Why is bean curd so popular?
Some may call it bland but what makes tofu shine is its ability to absorb any sauce it’s cooked in without overpowering the flavor. It can be made sweet or savory and everything in between. Its versatility is one reason bean curd remains ever popular.