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Choosing the best bean curd depends on its intended use. Silk curd is soft and not suitable for fried dishes, while firm curd can be cut into chunks or slices and used in various dishes. Fermented and fried curds can add different flavors and textures. The coagulant used can affect the nutritional value. Packaging can also make a difference, with some brands being safer than others.
More than some other ingredients, choosing the best bean curd can depend on its intended use. The two main types available, firm and silky, may not always be interchangeable, because the silk variety is very soft and in some cases fails to hold its shape. More exotic varieties of bean curds can be used for a different flavor or texture, such as puffed curds, fried curds, or fermented curds. The type of coagulant used to create the curd can occasionally make some nutritional difference, so the curd offers additional dietary benefits. How bean curd, or tofu, is packaged and sold can also be a factor when deciding which bean curd is best.
Bean curds can be classified as either silky or firm, and there are some smaller grades within these two categories. Silk curd has a very soft texture and contains a large amount of moisture. It’s more like a thick pudding than a solid block and can be easily whipped or incorporated into a sauce. In general, silk varieties are not usually added to fried dishes, because they can be broken down into small pieces that can easily dry out or vanish completely.
Solid bean curd is made in the same way as the silk type, except it is pressed to remove some of the moisture. Firmer curds can be cut into chunks or slices and used in dishes like any other ingredient, because they will hold their shape well. The curds can be baked, fried, eaten raw, or used in stews, where it will take on the character of the sauce in which it is found. Very firm varieties are available that are sometimes as firm as cheese and can withstand very rough handling without breaking.
Some recipes can be improved by using less common types of bean curds. A strong, bold flavor can be added if fermented curds are used, because they are aged in vinegar and a variety of other ingredients. Fried curds can be used as a substitute for meats or vegetables, as they have a caramelized surface and firm texture. As a ready-made ingredient or as a side dish, curds that have been deep-fried until puffed can be used for the crunch.
During the bean curd making process, a special ingredient known as a coagulant is added to soy milk to form the curd. Some of these coagulants, especially calcium sulfate, will leave excess calcium in the curds. This extra calcium can provide a small amount of extra nutritional value that other coagulants cannot.
How bean curd is packaged and sold can also make a difference. Many brands are hermetically sealed or frozen and are generally safe. In some cases, however, the curds are displayed floating in an open container filled with water, and customers remove the curd blocks as needed. These vats sometimes offer optimal conditions for the growth of bacteria in the curd; as with other foods, however, the bacteria are usually killed off if the curds are cooked thoroughly.
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