the curd is broken up to release water and
drained. The resulting mass is then pressed for
15–25 minutes while still quite hot, around
160ºF/70ºC, in order to form a cohesive mass
that’s around 85% water, 8% protein, and 4%
oil. In commercial production, the curd is cut
into blocks, packaged in water, and the
packages pasteurized by immersion in hot
water.
Soft or silken tofu, with a custard-like
texture, is made by coagulating the soymilk in
the package so that the curd remains intact,
full of moisture, and delicate.
Freezing Bean Curd Tofu is one of the few
foods that can be usefully altered by freezing.
When it freezes, the coagulated proteins
become even more concentrated, and the solid
ice crystals form pockets in the protein
network. When the frozen curd thaws, the
liquid water flows from the toughened spongy
network, especially when the curd is pressed.