What is the Difference Between Tofu and Bean Curd?

Tofu and bean curd are both made from soybeans, but they differ in texture, flavor, and production methods. Here are the main differences between the two:

1. Texture: Bean curd has a slightly more spongy texture than tofu, while tofu has a creamier texture and a slightly sweeter taste.
2. Flavor: Bean curd has a milder flavor than tofu, making it a good choice for dishes where a subtle soy flavor is desired.
3. Production Method: Tofu is made by boiling soybeans and water together until they form a soft paste, which is then filtered and pressed. Bean curd, on the other hand, is made by curdling soy milk and pressing the resulting curds into soft white blocks. The curdling is usually done with a coagulant, and the type of coagulant used can affect the texture and flavor of the final product.
4. Origin: Tofu originated from Japan, while bean curd is referred to in Chinese cooking.

Both tofu and bean curd are versatile ingredients that can be used in a variety of dishes, and they are rich in protein and calcium. When choosing between tofu and bean curd, consider the texture, flavor, and desired consistency of the dish you are preparing.

Comparative Table: Tofu vs Bean Curd

Here is a table comparing the differences between tofu and bean curd:

Tofu and bean curd are both made from soybeans, but they have different textures and flavors. Tofu is made by boiling soybeans and water together, while bean curd is made by curdling soy milk and pressing the resulting curds into soft white blocks. The choice between tofu and bean curd depends on personal preference and the desired texture and flavor for a specific dish.