bean curd

A rather flavourless, textureless but nutritious coagulated soya bean protein made by treating boiled soya milk with various coagulants such as flaked sea salt (nigari), Epsom salts, vinegar, etc. and separating off the curd as for cheese. It can be soft and jelly-like or have the water content progressively reduced to form finally a cheese-like substance. It may be boiled, fried, etc. and is a most important source of first-class protein, minerals and vitamins in Chinese and Japanese cuisine and for vegans.