Is Beancurd the Same as Tofu?

December 2, 2025 •

4 min read

Tofu, or bean curd, has been a staple in Asian cuisine for over 2,000 years. While the terms are often used interchangeably, many are confused about whether they refer to the exact same food product. This article clarifies if beancurd is the same as tofu, exploring their shared heritage and distinct varieties.

Quick Summary

The terms 'beancurd' and 'tofu' often refer to the same soy-based product, with 'beancurd' being the literal translation of the Chinese word 'dòufǔ' from which 'tofu' is derived. While the core product is identical, 'beancurd' can also describe derivative products like dried sheets or fermented forms, differentiating them from the standard, water-packed tofu block.

Key Points

Fundamentally Identical: Tofu is a type of beancurd, and both refer to the basic product made from coagulated soy milk pressed into a block.
Linguistic Origin: 'Tofu' comes from the Japanese transliteration of the Chinese term dòufǔ, which literally translates to 'beancurd'.
Contextual Differentiation: The term 'beancurd' can refer to a broader range of soy-based products in Asian cuisine, including fermented cubes, dried sheets (yuba), and fried puffs.
Process Variation: The many different textures and forms of beancurd are created by varying the amount of pressing, fermentation, or other cooking methods.
Versatile Ingredient: Both tofu and other beancurd products are highly versatile, absorbing flavors well and used in a wide array of dishes from savory to sweet.
Nutritional Similarities: As soy products, they are all excellent sources of plant-based protein, though nutritional profiles vary slightly depending on preparation.

Shared Origins and the Core Product

At its most fundamental level, tofu is indeed a type of beancurd. The word "tofu" is a direct transliteration of the Japanese term, which in turn comes from the Chinese term dòufǔ, meaning "bean" and "curdled". This shared etymology points to their identical origin and basic manufacturing process.

The Cheesemaking Process of Tofu/Beancurd

The creation of tofu is analogous to making dairy cheese. The process involves three simple ingredients: soybeans, water, and a coagulant.

Preparation: Dried soybeans are soaked in water for several hours until they soften.
Milling and Boiling: The soaked beans are ground into a slurry, which is then boiled to produce soy milk.
Coagulation: A mineral-based coagulant, such as calcium sulfate (gypsum) or magnesium chloride (nigari), is added to the hot soy milk. This causes the milk to curdle, separating it into solid curds and a liquid whey.
Pressing: The curds are collected, pressed to remove the excess liquid, and molded into blocks. The amount of pressure and pressing time determines the final firmness of the block.

The Expansion of the Term 'Beancurd'

While tofu universally describes the pressed block of soy curds, "beancurd" is a broader term used in Chinese and Southeast Asian cuisine to refer to a variety of soy-based derivatives beyond the simple block. This is where the distinction between the two names primarily lies.

Diverse forms of beancurd

Dried Tofu Skin (Yuba): This product is the delicate, yellowish skin that forms on top of boiling soy milk. It is sold in fresh, dried, or frozen forms and can be rehydrated for use in soups or stir-fries. Dried tofu skin is a prime example of a "beancurd" product that isn't the standard tofu block.
Fermented Beancurd (Fǔrǔ): Also known as preserved tofu, this is an aged product where cubes of tofu are fermented with rice wine, salt, and seasonings. It has a pungent, salty, and creamy flavor, similar to some cheeses, and is used as a condiment or marinade.
Fried Tofu Puffs: These are deep-fried cubes of firm tofu that become light and spongy. Their hollow center makes them excellent for soaking up sauces and broths in stews and curries.

Comparison Table: Tofu vs. Other Beancurd Products


Feature	Standard Block Tofu	Tofu Skin (Dried Beancurd)	Fermented Beancurd	Fried Tofu Puffs (Beancurd)
Form	Water-packed solid block	Thin, dried sheets or sticks	Small, preserved cubes	Deep-fried, hollow squares
Texture	Silken, soft, firm, extra-firm	Soft and rubbery when rehydrated	Soft and spreadable	Light, porous, and spongy
Common Use	Stir-fries, scrambles, smoothies, grilling	Soups, braised dishes, stir-fries	Condiment, marinade, sauce base	Soups, curries, stews
Processing	Coagulated and pressed curds	Skimmed off the surface of boiling soy milk	Aged and preserved curds	Deep-fried curds
Flavor	Mild, neutral; absorbs flavors well	Subtle soybean flavor	Pungent, salty, umami	Neutral, ready to absorb flavors

The Nutritional Aspect

From a nutritional standpoint, the core block of tofu and other beancurd products share many benefits as they are all derived from soybeans. They are excellent sources of plant-based protein and contain all nine essential amino acids. The pressing process for block tofu concentrates these nutrients, making firmer varieties denser in protein and minerals like calcium and iron.

Variations in the manufacturing and processing methods can lead to slight differences in the nutritional profile. For example, fermented beancurd will have additional salt content due to the preservation process, while fried puffs will contain more oil. For a more detailed comparison of soybean-derived products, including the original bean, the website Food Struct offers a comprehensive overview.

The Modern Usage of Terminology

In modern, Western culinary contexts, the term "tofu" has become the most widely used and understood word for the block soy product. Supermarkets label their water-packed blocks of varying firmness as "tofu". However, in many Asian markets and traditional recipes, the term "beancurd" remains common, especially when referring to the wider variety of soy derivatives.

This difference in nomenclature is simply a matter of cultural and linguistic convention rather than a true distinction in the core product. It is similar to how the term "pork" can refer to a whole range of products from a pig, not just a standard cut of meat. A deep-fried tofu puff is still a product of beancurd, but one would not typically refer to it as a block of tofu.

Conclusion: So, Is Beancurd the Same as Tofu?

Yes, at its heart, beancurd is the same as tofu, as the latter is a type of beancurd. The terms are often used interchangeably to refer to the coagulated and pressed block of soy milk. However, the key distinction lies in the broader application of the term "beancurd," particularly in Asian cuisine, to include various other soy products like tofu skin, fermented cubes, and fried puffs. The block of protein you buy from the store is always tofu, but not all products called "beancurd" are that standard block. The answer depends on the context and the specific product being referenced.

Frequently Asked Questions

The terms are often used interchangeably because they describe the same core soy product. 'Beancurd' is the literal translation of the original Chinese term, while 'tofu' is the more widely adopted name in Western culture.

The primary difference is in the scope of the term. 'Tofu' is almost exclusively used for the block of pressed soy curds, while 'beancurd' can refer to a much wider variety of soy derivatives, such as dried sheets or fermented versions.

No, beancurd skin, also known as yuba, is a different product. It is the skin that forms on the surface of boiled soy milk and is used for specific dishes, whereas tofu is made from the coagulated curds of the soy milk itself.

Yes, when referring to the pressed blocks of soy, 'firm beancurd' means the same as 'firm tofu'. The difference in name is often a regional or cultural preference.

You can use block beancurd and block tofu interchangeably. However, if a recipe calls for a specific type of 'beancurd' like fermented beancurd or dried beancurd sheets, it is not a direct substitute for block tofu.

While most mainstream supermarkets use the term 'tofu', you can often find products specifically labeled 'beancurd' at Asian markets. These typically include the more processed or specialty forms like fried puffs or preserved cubes.

Tofu and tempeh are both soy products but differ significantly. Tofu is made from pressed soy curds, while tempeh is made from fermented whole soybeans pressed into a firm, nutty-flavored cake.