Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken-stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside.
'bean curd' on Serious Eats
Broiled beancurd sticks with a savory-sweet glaze.
Beancurd sticks stir-fried with garlicky Chinese chives. No need for extra garlic here.
Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. A play on the Sichuanese red-braise.
If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor.
For lack of a snappier marketing term, these bean curd noodles—also referred to as tofu strands or shredded tofu on the packaging—have been taking the place of wheat noodles in my kitchen when I'm in the mood for a flour-free staple.