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Bean curd

A cheese-like curd, known as doufu in Chinese, tofu in Japanese . Beancurd is made from yellow soyabeans, high in protein and has been used in Chinese cooking for over 1000 years. Because of its bland taste it is a good medium for adopting others. It is found in two textures - "firm" which is used for stir-fries, braising etc; and soft or "silken" which is used in soups.

Bean curd/tofu has been praised for its high protein, and good-quality, content of 35 per cent.

It keeps well in the fridge if it is kept in daily-changed water. Although until recently regarded by many as a healthy alternative to meat, soya is at present the subject of serious health research. Also see "Soya beans".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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