Instructions: Beancurd is also known by its Chinese name doufu or by its japanese name tofu. Ithas played animportant partinChinese cookery for over 1000 years since it is highly nutritious being rich in protein. Beancurd has a distinctive texture but a bland taste. It is made from yellow soyabeans which are soaked ground mixed with water and then cooked briefly before being solidified. In this country it is usually sold in two forms: firm cakes or as a thickish junket but it is also available in several dried forms and fermented.

The softtiunketlike variety (sometimes called silkentofu) is used for soups while the solid type is used for Stir frying braising and poaching Solid beancurd cakes are white in colour and are sold in Chinese grocers and in many health food shops. They are packed in water in plastic containers and may be kept in this state in the refrigerator for up to five days providing the water is changed daily. To use solid beancurd cut the amount required into cubes or shreds using a sharp knife. Do this with care as it is delicate. It also needs to be cooked carefully as too much stirring can cause it to disintegrate

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