how is bean curd made

2 min read 13-03-2025

Bean curd, also known as tofu, is a versatile and nutritious food made from soybeans. Its simple ingredients and surprisingly complex process result in a product that's enjoyed across the globe. This article will guide you through the fascinating journey of how bean curd is made, from soybean to the silken, firm, or extra-firm textures we know and love.

The Key Ingredient: Soybeans

The journey begins with soybeans, carefully selected and cleaned. The quality of the soybeans directly impacts the final product's quality. Different varieties of soybeans yield varying results in the final tofu.

Soybean Preparation: Soaking and Grinding

First, the soybeans are soaked in water for several hours, or even overnight. This softens the beans, making them easier to grind. After soaking, the soybeans are ground with water, creating a milky liquid called soy milk.

Separating the Soy Milk: The Crucial First Step

The ground soybean mixture is then filtered through a fine cloth or sieve. This process separates the okara (soybean pulp) from the soy milk. The okara, rich in fiber, isn't wasted; it's often used as animal feed or in other food products.

Coagulating the Soy Milk: Turning Milk into Curd

This is where the magic happens. The soy milk is heated, usually to around 80°C (176°F). Then, a coagulant is added. This is what transforms the liquid soy milk into solid bean curd. Several coagulants can be used:

Nigari (Magnesium Chloride): A traditional Japanese coagulant, often producing a firmer tofu.
Calcium Sulfate (Gypsum): Another common coagulant, resulting in a slightly different texture.
Glucono-delta-lactone (GDL): An increasingly popular acid coagulant that creates a smoother, softer tofu.

The choice of coagulant significantly affects the final texture and taste of the bean curd.

The Coagulation Process: Setting the Curd

After adding the coagulant, the soy milk mixture is gently stirred and left to sit undisturbed for a period of time. The coagulant causes the proteins in the soy milk to clump together, forming a soft, gel-like curd. The length of time the mixture sits influences the final firmness of the tofu.

Pressing the Curd: From Soft to Firm

Once the curd has set, it's carefully pressed to remove excess water. This pressing process determines the final texture of the tofu. Gently pressed tofu results in silken tofu, with a delicate and soft consistency. Firmer pressing creates firm or extra-firm tofu, with less moisture.

Packaging and Distribution

Finally, the pressed bean curd is carefully packaged and distributed to markets and stores. It’s usually kept in water to maintain freshness.

Different Types of Tofu: Exploring the Variety

The process described above can yield various types of tofu, each with its own unique characteristics:

Silken Tofu: Soft and creamy, ideal for smoothies or desserts.
Soft Tofu: Slightly firmer than silken tofu, good for dips or sauces.
Firm Tofu: A common type, suitable for stir-fries, grilling, or baking.
Extra-Firm Tofu: The firmest variety, perfect for dishes where it needs to hold its shape.

Conclusion: From Soybean to Your Plate

The creation of bean curd is a fascinating process that seamlessly blends tradition and technology. By understanding the steps involved—from soaking the soybeans to the final pressing—you gain a deeper appreciation for this nutritious and versatile food. Next time you enjoy tofu, remember the journey it took to reach your plate!