The Silky Curd
Traditional beancurd should have a texture so delicate it barely holds its shape on the spoon. It should melt the moment it hits your tongue. A grainy or firm texture is a sign that the soya milk wasn't strained enough or too much coagulant was used. Look for stalls that still make it in large wooden buckets.
Sweetening the Deal
The clear sugar syrup is just as important as the curd. Some stalls offer a ginger-infused syrup which adds a lovely warmth, especially on a rainy day. If you are at a modern stall, you might find the pudding version which is pre-set and extra creamy, though traditionalists usually stick to the warm, syrupy classic.
Quick answers
- Is it healthy?
- It is a good source of plant protein, though you can ask for 'less sugar' if you are watching your calorie intake.
- Can I add toppings?
- Traditional stalls keep it simple, but many now offer grass jelly, red beans, or even ginkgo nuts as additions.