Tofu (Japanese) = bean curd = soybean curd = doufu = soya cheese = Doufu (Mandarin) = Dau Foo ( Cantonese)

Beancurd (more commonly know in the West by its Japanese name tofu) is one of China's major contributions to the world as a cheap source of protein. Highly nutritious and low in fat and sugar, it is a much healthier food than either meat or fish, at a fraction of the cost.

The process of making beancurd is not unlike making cheese, only mush less time-consuming. The soya beans are soaked, husked, then pounded with water to make soya milk. This mixture is then filtered, boiled and finally curdled with gypsum.

There are several varieties of raw tofu, each with different moisture contents. Soft tofu and Silken tofu (called kinu in Japan) are relatively moist, and best suited for steamed or added to soups and making shakes, dips, and dressings.  Regular tofu has some of the moisture drained away, and it's best for scrambling or using like cheese in casseroles.  Firm tofu (which Japanese cooks know as momen), extra-firm tofu, and pressed tofu are even drier, so they absorb other flavors better and hold their shape in stir-fries, braised and on the grill.  Tofu is also available smoked, pickled, flavored, baked, and deep-fat fried.

Deep-fried tofu = deep-fat fried tofu = fried bean curd = Youzha Daufu (Mandarin) = Dau Foo Pok (Cantonese) = Aburage (Japanese)

This is fresh, firm beancurd that has been cut into cubes, squares or triangles, then deep-fried until light brown. Deep-fried beancurd has an interesting texture. It puffs up during cooking, and underneath the crispy brown skin the flesh is white and soft. It sucks up seasonings and the flavours of other ingredients like a sponge. You can find them in cellophane bags and cans in Asian markets.  Frying tofu makes it a chewier and tastier. Deep-fried beancurd can be used in the same way as fresh beancurd in soups, stir-fries, braised dishes or casseroles. As it has been fried in vegetable oil, it is suitable for vegetarian cooking. Non-vegetarian stuff the larger squares or triangles of beancurd with minced pork, chicken, fish and prawn, then braise them in a sauce.

The Japanese version of deep-fried beancurd, known as aburage, is a popular addition to a wonderful hotpot called oden, which is sold from street stalls during the winter. These are thin slices of tofu that have been deep-fat fried.  They can be cut open and filled with rice to make inari sushi, or used as a meat substitute in soups.  Before using, you should blanch the cakes twice, each time with fresh water, then press the moisture out when you drain them.  Abura-age is widely available in Asian markets, either in cans or fresh in cellophane packages.

Pressed tofu = nigari tofu = dow fu kon = Doufu Gan (Mandarin) = Dau Foo Gonn (Cantonese)

Pressed beancurd is fresh beancurd that has been compressed until almost all the liquid has been squeezed out, leaving a solid block with a smooth texture. It is usually marinated in soy sauce and seasoned with five-spice powder, so is pale brown on the surface, but white inside.

Pressed beancurd is cut into thin slices, cubes or fine shreds, then stir-fried with meat and vegetables. It offers a contrast in both texture and flavor when it is combined with other ingredients. It's also the best choice for grilling.

Atsu-age = atsuage = nama-age  

This is a cake of pressed tofu that has been deep-fat fried, giving it a crisp and meaty exterior and a soft interior.  The Japanese like to cut it into cubes and use it in stir-fries and soups.   Before using, you should blanch and drain it, then prick it with a toothpick so that it will better absorb other flavors.  Atsu-age is widely available in Asian markets

Fermented bean curd = fermented bean cake = preserved bean curd = wet bean curd = bean cheese = fu yu = foo yi = foo yu (Cantonese) = Doufu Nai (Mandarin) = Tao-Hoo-Yee (Thai)

This is made by fermenting fresh beancurd on beds of rice straw then drying the curd in the sun before marinating with salt, alcohol and spices. Finally, it is stored in brine in sealed earthenware urns and left to mature for at least six months before being packaged and sold.

Fermented beancurd is definitely an acquired taste. It is no coincidence that it is sometimes referred to as Chinese cheese, because it smells very strong indeed, and the flavor is pretty powerful, too. There are two type of fermented beancurd available, the white one can be quite hot and spicy is often served on its own with rice congee at breakfast or used to flavor soups and vegetable dishes, while the red type is colored on the surface only and often used as a seasoning in marinating meats and cooking.  Look for it in jars or crocks in Asian markets.