Martin Yan - Bean Curd Basics

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

Bean Curd Basics

Bean Curd (tofu) is fragile stuff, especially the soft or silken kind. To transfer cubes of it from the cutting surface to the pan without breaking them, don’t pick them up with your hands. Instead, slide the flat blade of a chef’s knife or cleaver under the tofu and gently lift it, holding it in place on the blade with your hand. If you are pan-frying tofu, a nonstick pan is indispensable for keeping the soft cubes intact. Try to resist the temptation to push and prod the cubes, letting them brown nicely on each side before you turn them. To prolong the life of tofu sold in plastic tubs, pour out the liquid in the tub; refill the tub with tap water; cover it with plastic wrap and store it in the refrigerator for several days, changing the water daily. If tofu develops a strong odor, throw it away.

Adapted from Martin Yan's Asia (KQED Books & Tapes)