The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion.
One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched.
Lacking strong flavor, fermented bean curd takes on the aroma and taste of its soaking liquid.
Though traditionally served warm, cold varieties exist in supermarkets and food stalls in cafeterias with bean curd in a solid, unbroken state.
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
This is a local speciality consisting of fried bean curd, carrots, onion, and potato.
The second meets a bean curd seller and her blind father.
Dry bean curd is made by each restaurant that serves it, so the flavor is guaranteed.
