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Bean Curd (fresh, deep fried, silken, pressed, skins)
Originally only eaten by the poor as a meat substitute, beancurd was discovered by an emperor in the C.17th in the Jiangsu province and since then it has become universally popular across Asia. Widely eaten by vegetarians and non-vegetarians alike, it takes on flavours of the food it is cooked with. It is made from soy beans that have been soaked, pounded with water, filtered, boiled, curdled and then pressed. Many varieties are available including fresh, silken (Japanese), deep fried, pressed and skins. Also known as: Tofu, Doufu (Chinese).
