What Is Bean Curd on a Chinese Menu? (Tofu Explained)

The term “bean curd” often appears on Chinese takeaway menus in the UK, yet it continues to puzzle many customers. It’s not unusual for someone to ask us whether it’s a type of dairy product, something fermented, or even a different ingredient entirely. The name alone doesn’t make it immediately obvious, and unless you’ve grown up eating Chinese food or cooking it at home, there’s no reason you’d automatically know what it refers to.

To put it simply, bean curd is tofu. The two terms are used interchangeably. “Bean curd” is a more descriptive label, referring to the way tofu is made — by curdling soy milk, pressing it into blocks, and letting it set. On many menus, especially in Chinese restaurants or takeaways in the UK, “bean curd” tends to appear more frequently than “tofu,” particularly in dishes like “Ma Po Bean Curd” or “Bean Curd in Black Bean Sauce.” For anyone who’s unfamiliar, this can make the dish seem more mysterious than it actually is.

We use the term because it reflects how the ingredient is understood in traditional Chinese cooking, but we’re aware that it can sound unfamiliar to British diners. So this guide breaks down exactly what bean curd is, how it’s made, the forms it comes in, how it’s used in Chinese dishes, and why you’re likely to see it on your local menu.

What Is Bean Curd Made From?

Bean curd is made from soybeans. The process begins with soaking, grinding, and boiling the beans to extract soy milk. That milk is then curdled using a coagulant, traditionally something like calcium sulphate or magnesium chloride. Once curds form, they’re pressed into solid blocks — these are the tofu pieces you find in cooking.

There are no dairy products involved, despite the word “curd,” which can understandably lead to confusion. The name simply describes the process, not the ingredients. Tofu has been made this way in China for over 2,000 years, and it remains a staple in kitchens across the country — including ours.

Types of Bean Curd You Might See

Tofu comes in different textures, from very soft to extra firm. The most common types we use are:

Firm tofu (bean curd): This is what you’ll typically find in stir-fries and saucy dishes on UK takeaway menus. It holds its shape well and absorbs flavour without falling apart.

Soft or silken tofu: Smoother and more delicate, this is usually used in steamed dishes or soups. It has a custard-like texture and is rarely used in high-heat wok cooking because it breaks easily.

Deep-fried tofu: Sometimes bean curd is lightly fried first to give it a crisp outer layer while remaining soft inside. This is commonly used in dishes like “bean curd with black bean sauce” or “bean curd with mixed vegetables.”

Why Use Tofu in Chinese Cooking?

Tofu works well in Chinese cuisine because of how it carries flavour. It doesn’t have a strong taste on its own, which allows it to soak up sauces, oils, aromatics, and spices. When cooked with black bean sauce, garlic, or chilli oil, tofu takes on the richness of those ingredients without competing with them. Its texture also balances well with vegetables and other proteins, depending on the dish.

In traditional home cooking, tofu is used in soups, braised dishes, cold starters, and even breakfast items. It’s not considered a substitute for meat — it’s simply another everyday ingredient. We continue to use it in the same way, especially in dishes that call for a milder base to carry more intense flavours.

Why Does the Menu Say “Bean Curd” Instead of Tofu?

In UK Chinese takeaways, the term “bean curd” remains more common than “tofu.” This is partly tradition and partly convention. Older translations of Chinese menus often used “bean curd” to more closely reflect the direct translation of the Chinese name. For example, “Ma Po Dou Fu” is often written as “Ma Po Bean Curd” rather than “Ma Po Tofu.”

For customers unfamiliar with the ingredient, this wording can lead to questions like “What is bean curd made of?” or “Is bean curd vegetarian?” The good news is that once you understand that bean curd simply means tofu, the menu makes a lot more sense.

Is Bean Curd Vegetarian or Vegan?

Plain tofu is made entirely from soybeans and water, with a coagulant to help it set. It’s both vegetarian and vegan. However, whether a bean curd dish is suitable for vegetarians depends on what it’s cooked with. Some sauces contain oyster sauce or meat stock, so if that’s important, it’s always best to ask or check the ingredients.

Many customers now look for meat-free dishes, and tofu is often the go-to protein for these. That’s why dishes like “bean curd with mixed vegetables” are popular choices for people wanting something lighter or vegetarian.

UK Dishes That Use Bean Curd

On a UK Chinese menu, you’re most likely to encounter bean curd in dishes such as:

• Bean Curd with Black Bean Sauce

• Bean Curd with Garlic & Chilli

• Sweet & Sour Bean Curd

• Ma Po Bean Curd (sometimes with minced pork unless marked vegetarian)

• Stir-Fried Bean Curd with Vegetables

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Each uses firm tofu as the base and pairs it with strong, savoury sauces or aromatic ingredients.

Understanding Bean Curd Helps Make Sense of the Menu

Once you know that bean curd simply refers to tofu, spotting it on a Chinese menu becomes far less confusing. Whether it’s in a black bean sauce, a Sichuan-style Ma Po dish, or stir-fried with vegetables, it’s the same ingredient at the core. Soft, firm or fried, tofu plays a big part in Chinese cooking, including in many of the dishes we serve. If you’ve been unsure what bean curd meant before, we hope this helps you order with confidence next time.