Bean curd

Bean curd is coagulated bean protein, the term used particularly for soy curd — better known as tofu. Soymilk is heated, coagulated with salts such as calcium sulfate or magnesium chloride (nigari) or with acids, and pressed into blocks ranging from silken to extra-firm. A complete-protein staple across Asia, it absorbs the flavours of the dishes it joins while contributing protein, calcium, and isoflavones. Its high moisture and near-neutral pH demand careful refrigeration, hygienic manufacture, and prompt use to prevent spoilage and pathogen growth, making cold-chain discipline the defining safety requirement for fresh tofu.