There are many tasty plant-based proteins in Chinese food that aren’t just for vegans and vegetarians. They’re tasty on their own, and they can be used in a lot of different ways. In an Asian grocery store, the tofu section is almost as big and hard to find as the dairy section might be for a Chinese shopper.
Tofu, which is bean curd made from soybeans, comes in many forms, such as regular firm tofu, tofu skin, bean threads, tofu sheets, and pressed tofu. Some tofu items are found in the dry goods aisle as well!.
Seitan is a very flexible ingredient that can be bought fresh, frozen, fried, or dried. It is basically the protein that is taken out of wheat flour.
Some might even say these ingredients are bland, but their strength is in the different textures they offer and their ability to take on other flavors.
There are many kinds, and each has its own texture, taste, and use. Below, we’ll talk about some of the most common types and what they’re used for.
You can read more about each ingredient by clicking “Read More” next to it. This will take you to an article that explains what to look for at the Asian Market, how to use it, and our favorite recipes that use it.
If you’ve browsed the aisles of an Asian grocery store, you may have come across blocks labeled “tofu” and “bean curd” side-by-side This might have left you wondering, are bean curd and tofu really the same thing?
The short answer is yes. Bean curd and tofu refer to the same food product – a soft, cheeselike block made from soybeans. However, there are some subtle differences between the terms that are good to know.
A Brief History of Tofu and Bean Curd
Tofu originated in China over 2,000 years ago. The process involves coagulating soy milk and pressing the curds into soft, white blocks. This versatile food became known as “bean curd” in English speaking countries.
The term “tofu” comes from the Japanese name for this Soybean product. Both terms refer to the same basic food that spread from China through other Asian cuisines
So why are there two different names? It mainly comes down to translation. When tofu was first introduced in the West, the direct English translation “bean curd” was used. The Japanese name tofu later became more common in English.
Texture Differences Between Tofu and Bean Curd
While bean curd and tofu refer to the same basic food, the terms sometimes convey subtle texture differences:
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Tofu usually refers to a smoother, more delicate soybean curd. Silken tofu has a custard-like texture.
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Bean curd typically means a firmer, coarser curd. This has a more fibrous, spongy texture.
However, these distinctions are not set in stone. “Tofu” can also refer to firm curd styles. But in general, “bean curd” implies a heartier, chewier soybean product.
Flavor Profiles of Tofu vs. Bean Curd
In terms of taste, bean curd again tends to have a firmer, “chewier” texture that stands up to bold flavors. Tofu has a more delicate soy flavor and soft texture.
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Silken tofu is mild tasting with a custard-like smoothness. Its softness allows it to soak up surrounding flavors.
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Firm bean curd has a more pronounced soybean flavor. Its hearty texture holds its own in spicy dishes.
So if you want your tofu/bean curd to blend into a dish, go for a smooth “tofu” variety. If you want it to add hearty texture and nutty flavor, choose a coarser “bean curd.”
Nutrition Content
When it comes to nutritional content, tofu and bean curd are neck and neck. Both provide:
- High quality plant-based protein
- Calcium for bone health
- Iron to support healthy blood
- Magnesium for nerve function
- Antioxidants and phytonutrients
The calorie, protein, fat, and nutrient content per serving are comparable between the two. The nutrition profile depends more on firmness rather than whether it’s labeled as tofu or bean curd.
Choosing High Quality Tofu and Bean Curd
Because tofu/bean curd are ultimately the same perishable soy food, quality is important. Here are tips for picking the best:
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Check expiration dates and choose products with the furthest date.
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Avoid damaged or unsealed packages.
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Look for tofu/curd fully submerged in water for freshness.
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For smoother curd, select soft, silken tofu. For firmer, chewier curd, choose a bean curd.
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Opt for organic when possible to avoid GMOs or pesticides.
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Shop at Asian grocers or well-stocked supermarkets for the best selection.
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Buy smaller amounts at first to test different brands and textures.
While the terms “tofu” and “bean curd” have slightly different connotations, they refer to the same basic food – curdled and pressed soybean blocks. Tofu tends to have a smoother, delicate texture while bean curd is usually firmer and chewier. But there can be overlap. Regardless of the name, both provide an excellent source of plant-based protein and nutrients. The most important factor is choosing fresh, high quality products with the right texture for your recipes.
Tofu “Noodles” (豆腐丝, dòufu sī)
Tofu noodles have the same texture as tofu skin (shown above), which is pressed tofu sheets. However, tofu noodles are cut into thin strips that look a lot like noodles. The actual translation of 豆腐丝 is more like “tofu silk” or shredded tofu. These come in different textures and thicknesses, as well as seasoned/unseasoned versions. They can be eaten right out of the package or cooked because the tofu was already cooked when it was made. They are great in cold salads, like our Chinese Tofu Salad, or stir-fries.
Tofu Skin / Sheets (豆腐皮, Dòufu pí)
It is pressed into thin sheets and often has different textures to help it stick to sauces better. We loved buying this fresh, just a few sheets at a time in Beijing. In the US, it’s often already packed. We usually cut them up to use in stir-fries, like our Tofu Sheet Stir-fry with Pork. Around Chinese New Year, Judy’s mom makes “gold bars,” which are tofu skins rolled up with a chicken and vegetable filling. They’re kind of like spring rolls.
What’s The Difference Between TOFU & BEAN CURD
FAQ
Does bean curd taste like tofu?
Why do Chinese restaurants call tofu bean curd?
What is Chinese bean curd?
Is bean curd healthy?