'jellied bean curd' on Serious Eats

Snapshots from Asia: Jellied Bean Curd

Photograph by Shimin Wong Smooth as a baby's bottom. That's how silken we want our tau foo fa (bean curd blossoms, also known as "jellied bean curd"). So incredibly delicate that a quivering spoonful will slide deliciously down your throat with the barest tilt of your head—no teeth required. Made of soy milk that's been coagulated with a tiny amount of gypsum powder (calcium sulphate) and cornstarch to form curds, it is, at its most basic, served in a pool of simple syrup. Dressed up for company, it's been known to sport a crown of gingko nuts and lotus seeds, occasionally bobbing in a sweet, gingery broth. And yes, it's essentially sweetened tofu for dessert—and breakfast, and supper, and... More

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