Remove the soup from the heat and stir in the tofu curds.
Take on the challenge of making tofu curds to replace the eggs in this staple of Chinese cooking.
Check the vegetables for tenderness after 10 minutes and simmer longer if necessary before adding the tofu curds.
Yudōfu restaurants build their meals around varieties of tofu (bean curd), and the elegant tea houses serve formal Kaiseki table d'hôte meals.
In East Asia the bean is extensively consumed in the forms of soy milk, a whitish liquid suspension, and tofu, a curd somewhat resembling cottage cheese.
Ma po tofu, bean curd with spicy minced pork and chili peppers ($8.25), is a classic Sichuan dish, invented, the guide explains, by an old woman with a face pockmarked by measles.
Avoid: Shrimp or vegetable tempura, chicken katsu, tonkatsu (fried pork), shrimp agemono, fried tofu (bean curd).
The textures of tofu (bean curd), which is made from beans, and fish are softer than meat, and older individuals may prefer eating these softer foods due to decreased oral function.
One of the great gross-out gastronomic trials for westerners is "stinky tofu", fermented bean curd aged in what food writer Fuchsia Dunlop calls "a liquid made of putrefying vegetation".
The first is sautéed tofu or bean curd with string beans, bell peppers, basil leaves and chili in a robust brown sauce that tastes like the real thing, and the second is a crispy skinned pleasure that generates flavor that vibrates even after the last bite.
