Tofu
Encyclopedia
is a food made by coagulating soy milk
and then pressing the resulting curds into soft white blocks. It is part of East Asian
and Southeast Asian cuisine such as Chinese
, Japanese
, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu is thought to have originated in ancient China
, but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An
(Chinese: 劉安 Liú Ān, 179–122 BC). Tofu and its production technique were introduced into Korea
and then Japan
during the Nara period
. It also spread into other parts of East Asia
as well. This spread likely coincided with the spread of Buddhism
because it is an important source of protein in the vegetarian diet of East Asian Buddhism
. Li Shizhen
in the Ming Dynasty described a method of making tofu in Bencao Gangmu.
Tofu has a low calorie
count, relatively large amounts of protein
, and little fat. It is high in iron
and, depending on the coagulant used in manufacturing, may also be high in calcium
and/or magnesium
.
tōfu , which itself derives from the Chinese
dòufu ( or ) from "bean" (豆) plus "curdled" or "fermented" (腐).
The American-English term "bean curd(s)" for tofu has been used since at least 1840. This does not apply to the United Kingdom, Australia or New Zealand; only the United States.
Coagulation
of the protein and oil (emulsion
) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.
Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu. Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel
.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu or tofu flower the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin
and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called
đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.
Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.
, lit. "soft tofu" or "smooth tofu"; , kinugoshi tōfu in Japanese
, lit. "silk-filtered tofu"; , , sundubu in Korean
, lit. "pure tofu") is undrained tofu that contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard
. In Japan and Korea, traditional soft tofu is made with seawater.
Douhua
, or tofu brain ( or , dòufunaǒ in Chinese), often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks
, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp
, soy sauce
, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus. Black douhua is a type of silken tofu made from plain black beans
and soybeans, which is usually made into dòuhuā rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
, lit. "cotton tofu"): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks
.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in a parts of Ishikawa
, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama
in the Toyama prefecture
and in the Iya
in the prefecture of Tokushima. Due to their firmness, some of these tofu can be tied by rope and carried. These types of firm tofu are produced with seawater
instead of nigari (magnesium chloride
), or using concentrated soy milk
. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.
. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu , which looks like loose cooked noodle
s, can be served cold, stir-fried, or similar in style to Japanese aburaage.
Tofu is also a main dish, especially this type which is commonly used and is in high demand in eastern Asia.
.
The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" , or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.
Some factories dedicate production to tofu skin and other soy membrane products.
produced in many western nations.
or gelatin
and whitened with milk
or coconut milk
more similar to Japanese anmitsu
. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta
, Korean muk
, or the jidou liangfen
of Yunnan
province of Southwest China
.
(to hpu in Burmese
) is a type of legume product made from besan
(chana dal
) flour; the Shan variety uses yellow split pea
flour instead. Both types are yellow in color and generally found only in Myanmar
, though the Burman
variety is also available in some overseas restaurants serving Burmese cuisine
.
Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
, a common lunch in the summer months is hiyayakko
, silken or firm Asian tofu served with freshly grated ginger
, green onions
, and/or katsuobushi
shavings with soy sauce
. In the winter, tofu is frequently eaten as yudofu, which is simmered in a claypot with some vegetables(ex:chinese cabbage
, green onion etc.) using konbudashi
.
In Chinese cuisine
, Dòuhuā
is served with toppings like boiled peanut
s, azuki bean
s, cooked oatmeal
, tapioca
, mung bean
s and a syrup flavored with ginger
or almond
. During the summer, dòuhuā is served with crushed ice; in the winter, it is served warm.
And also,many parts of China
, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi
shavings, century egg
s ( pídàn), and sesame seed oil.
In Korean cuisine, dubu gui
consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju
, called dubu kimchi
, features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi
in the middle.
In the Philippines
, the sweet delicacy taho
is made of fresh tofu with brown sugar syrup and sago
. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in 'slices' (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.
oil, and canola
oil to varied results. In Indonesia, it is usually fried in palm oil
. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste
or cooked in soups.
In Japan, cubes of lightly coated and fried tofu topped with a kombu
dashi
-based sauce are called agedashi-dofu
. Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu in Korea, is commonly blanched, seasoned with soy sauce
and mirin
and served in dishes such as kitsune
udon
. Aburage is sometimes also cut open to form a pocket and stuffed with sushi
rice; this dish is called inarizushi and is also popular in Korea, where it is called yubu chobap .
preparation using firm Asian tofu is mápó dòufu . This involves braised tofu in a beef
, chili, and a fermented bean paste sauce. In the Shanghai
region it is called málà dòufu .
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices. Some types of dried tofu are preseasoned with special blends of spices, so that the tofu may either be called "five spice tofu" ( wǔxiāng dòufu) or "soy sauce stewed tofu" ( lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions
or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf
or meatball
dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer
providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert
soup
. Tofu skins are often used as wrappers in dim sum
. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup
', which cooked with some kinds of veggies, stocks
with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae
. Firm, diced tofu often features in the staple stews doenjang jjigae
and kimchi jjigae .
, Indonesia
. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander
, shallot
, garlic
, tamarind
and palm sugar
. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian
. Tahu bacem is commonly prepared along with tempeh
and chicken
.
dishes (particularly leafy green vegetable
s like water spinach
). It is often eaten directly as a condiment
with rice or congee
.
s, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP
as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna
).
Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese
, pudding
, eggs
, bacon
etc. Tofu's texture can also be altered by freezing
, puree
ing, and cooking
. In the Americas, Europe
, Australia
and New Zealand
, tofu is frequently associated with vegetarianism
and veganism
as it is a source of non-animal protein.
, although little else is known about the exact historic origins of tofu and its method of production. While there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese
and butter
, the exact origin of tofu production may never be known or proven.
What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China
, and techniques for its production and preparation were eventually spread to many other parts of Asia
.
, a Han Dynasty
prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.
Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would likely have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.
The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolian
s or East India
ns. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song
and Yuan Dynasty
show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.
In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration
was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu
used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun
, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun
.)
Tofu and its production technique were subsequently introduced into Japan
in the Nara period
(late eighth century) as well as other parts of East Asia
. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine
in Nara
in 1183. The book Tofu Hyakuchin
( Dòufu Bǎizhēn), published in the Edo period
, lists 100 recipes for cooking tofu.
The rise in acceptance of tofu likely coincided with that of Buddhism
as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple
in many countries, including Vietnam
, Thailand
, and Korea
, with subtle regional variations in production methods, texture, flavor, and usage.
Tofu is so highly esteemed in Korean culture that the menus of many Korean restaurants are based almost entirely on tofu, including some which feature only sundubu jjigae
(a stew made with soft tofu) and gochujang
(red chili paste).
Tofu in the Philippines
is essential to the daily diet, as taho
, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10-13th centuries by Song
Chinese mariners and merchants, along with many different foods which had become staples of the Filipino diet. The use and production of Tofu were first limited to urban centers with influential Chinese minorities, such as Tondo or Cebu
, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.
In Malaysia, Singapore, Thailand and Indonesia, tofu or tahu is widely available and used in many Malay dishes such as sayur goreng, masak lodeh, tahu sumbat, rojak, pecal, gado-gado, lontong and some curries. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng and rojak pasembor. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well.
, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West.
, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.
In 1995, a report from the University of Kentucky
, financed by The Solae Company St. Louis, Missouri
(the PTI division of DuPont), concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (bad cholesterol) and triglyceride concentrations. However, High Density Lipoprotein HDL
(good cholesterol) did not increase. Soy phytoestrogens
(isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration
for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For instance, 100 grams of firm tofu coagulated with calcium sulfate contains 15.78 grams of soy protein. In January 2006, an American Heart Association
review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.
hot flashes in women or to help prevent cancers of the breast, uterus or prostate. Thus, soy isoflavone supplements in food or pills are not recommended.
A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between cerebral atrophy
and consumption of tofu. According to the Alzheimer's Research Trust
, more research is needed.
in older age groups in more than one study, whereas in younger and middle-age age groups it might actually protect the brain. It has been stressed that there is no evidence that eating tofu in moderation can cause any problems, and that further research is needed to confirm both the negative as well as the positive effects.
Soy milk
Soy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
and then pressing the resulting curds into soft white blocks. It is part of East Asian
Asian cuisine
Asian cuisine styles can be broken down into several tiny regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian...
and Southeast Asian cuisine such as Chinese
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
, Japanese
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu is thought to have originated in ancient China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An
Liu An
Líu Ān was a Chinese prince and advisor to his nephew, Emperor Wu of Han of the Han Dynasty in China and the legendary inventor of t'ai chi...
(Chinese: 劉安 Liú Ān, 179–122 BC). Tofu and its production technique were introduced into Korea
Korea
Korea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
and then Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
during the Nara period
Nara period
The of the history of Japan covers the years from AD 710 to 794. Empress Gemmei established the capital of Heijō-kyō . Except for 5 years , when the capital was briefly moved again, it remained the capital of Japanese civilization until Emperor Kammu established a new capital, Nagaoka-kyō, in 784...
. It also spread into other parts of East Asia
East Asia
East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms...
as well. This spread likely coincided with the spread of Buddhism
Buddhism
Buddhism is a religion and philosophy encompassing a variety of traditions, beliefs and practices, largely based on teachings attributed to Siddhartha Gautama, commonly known as the Buddha . The Buddha lived and taught in the northeastern Indian subcontinent some time between the 6th and 4th...
because it is an important source of protein in the vegetarian diet of East Asian Buddhism
Buddhist cuisine
Buddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, in order to keep with the general Buddhist precept of ahimsa...
. Li Shizhen
Li Shizhen
Li Shizhen , courtesy name Dongbi , was one of the greatest Chinese herbologists and acupuncturists in Chinese history. His major contribution to medicine was his 27-year work, which is found in his epic book the Bencao Gangmu...
in the Ming Dynasty described a method of making tofu in Bencao Gangmu.
Tofu has a low calorie
Calorie
The calorie is a pre-SI metric unit of energy. It was first defined by Nicolas Clément in 1824 as a unit of heat, entering French and English dictionaries between 1841 and 1867. In most fields its use is archaic, having been replaced by the SI unit of energy, the joule...
count, relatively large amounts of protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
, and little fat. It is high in iron
Iron
Iron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...
and, depending on the coagulant used in manufacturing, may also be high in calcium
Calcium
Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth-most-abundant element by mass in the Earth's crust...
and/or magnesium
Magnesium
Magnesium is a chemical element with the symbol Mg, atomic number 12, and common oxidation number +2. It is an alkaline earth metal and the eighth most abundant element in the Earth's crust and ninth in the known universe as a whole...
.
Etymology
The English word "tofu" comes from the JapaneseJapanese language
is a language spoken by over 130 million people in Japan and in Japanese emigrant communities. It is a member of the Japonic language family, which has a number of proposed relationships with other languages, none of which has gained wide acceptance among historical linguists .Japanese is an...
tōfu , which itself derives from the Chinese
Chinese language
The Chinese language is a language or language family consisting of varieties which are mutually intelligible to varying degrees. Originally the indigenous languages spoken by the Han Chinese in China, it forms one of the branches of Sino-Tibetan family of languages...
dòufu ( or ) from "bean" (豆) plus "curdled" or "fermented" (腐).
The American-English term "bean curd(s)" for tofu has been used since at least 1840. This does not apply to the United Kingdom, Australia or New Zealand; only the United States.
Production
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.Coagulation
Coagulation (disambiguation)
Coagulation may refer to:* Coagulation, in colloid chemistry, a process in which dispersed colloidal particles agglomerate. See flocculation* Coagulation of blood* Coagulation , the coagulation of milk into curd by rennet or acid...
of the protein and oil (emulsion
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible . Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the...
) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.
Salt coagulants
- Calcium sulfateCalcium sulfateCalcium sulfate is a common laboratory and industrial chemical. In the form of γ-anhydrite , it is used as a desiccant. It is also used as a coagulant in products like tofu. In the natural state, unrefined calcium sulfate is a translucent, crystalline white rock...
(gypsumGypsumGypsum is a very soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula CaSO4·2H2O. It is found in alabaster, a decorative stone used in Ancient Egypt. It is the second softest mineral on the Mohs Hardness Scale...
): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
- Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chlorideMagnesium chlorideMagnesium chloride is the name for the chemical compounds with the formulas MgCl2 and its various hydrates MgCl2x. These salts are typical ionic halides, being highly soluble in water. The hydrated magnesium chloride can be extracted from brine or sea water...
and calcium chlorideCalcium chlorideCalcium chloride, CaCl2, is a salt of calcium and chlorine. It behaves as a typical ionic halide, and is solid at room temperature. Common applications include brine for refrigeration plants, ice and dust control on roads, and desiccation...
: Both of these salts have a high solubility rate in water and affect soy protein in the same way, whereas gypsumGypsumGypsum is a very soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula CaSO4·2H2O. It is found in alabaster, a decorative stone used in Ancient Egypt. It is the second softest mineral on the Mohs Hardness Scale...
is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigariMagnesium chlorideMagnesium chloride is the name for the chemical compounds with the formulas MgCl2 and its various hydrates MgCl2x. These salts are typical ionic halides, being highly soluble in water. The hydrated magnesium chloride can be extracted from brine or sea water...
, which consists primarily of magnesium chloride, is produced from seawater after the sodium chlorideSodium chlorideSodium chloride, also known as salt, common salt, table salt or halite, is an inorganic compound with the formula NaCl. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms...
is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfateMagnesium sulfateMagnesium sulfate is a chemical compound containing magnesium, sulfur and oxygen, with the formula MgSO4. It is often encountered as the heptahydrate epsomite , commonly called Epsom salt, from the town of Epsom in Surrey, England, where the salt was distilled from the springs that arise where the...
(Epsom salt), potassium chloridePotassium chlorideThe chemical compound potassium chloride is a metal halide salt composed of potassium and chlorine. In its pure state, it is odorless and has a white or colorless vitreous crystal appearance, with a crystal structure that cleaves easily in three directions. Potassium chloride crystals are...
, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.
Acid coagulants
- Glucono delta-lactoneGlucono delta-lactoneGlucono delta-lactone is a naturally-occurring food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder.GDL is commonly found in honey, fruit juices,...
(GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.
- Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.
Enzyme coagulants
- Among enzymes that have been shown to produce tofu are papainPapainPapain, also known as papaya proteinase I, is a cysteine protease enzyme present in papaya and mountain papaya .-Papain family:...
, and alkaline and neutral proteaseProteaseA protease is any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein....
s from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C.
Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu. Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel
Gel
A gel is a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state...
.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu or tofu flower the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin
Muslin
Muslin |sewing patterns]], such as for clothing, curtains, or upholstery. Because air moves easily through muslin, muslin clothing is suitable for hot, dry climates.- Etymology and history :...
and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called
đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.
Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
Varieties
There is a wide variety of tofu available in both Western and Eastern markets. Despite the daunting variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milkSoy milk
Soy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.
Fresh tofu
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.Soft/silken tofu
Soft/silken tofu ( or , nèn dòufu or huá dòufu, in ChineseChinese language
The Chinese language is a language or language family consisting of varieties which are mutually intelligible to varying degrees. Originally the indigenous languages spoken by the Han Chinese in China, it forms one of the branches of Sino-Tibetan family of languages...
, lit. "soft tofu" or "smooth tofu"; , kinugoshi tōfu in Japanese
Japanese language
is a language spoken by over 130 million people in Japan and in Japanese emigrant communities. It is a member of the Japonic language family, which has a number of proposed relationships with other languages, none of which has gained wide acceptance among historical linguists .Japanese is an...
, lit. "silk-filtered tofu"; , , sundubu in Korean
Korean language
Korean is the official language of the country Korea, in both South and North. It is also one of the two official languages in the Yanbian Korean Autonomous Prefecture in People's Republic of China. There are about 78 million Korean speakers worldwide. In the 15th century, a national writing...
, lit. "pure tofu") is undrained tofu that contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard
Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as...
. In Japan and Korea, traditional soft tofu is made with seawater.
Douhua
Douhua
Douhua or doufuhua is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.-History:...
, or tofu brain ( or , dòufunaǒ in Chinese), often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks
Chopsticks
Chopsticks are small, often tapered, sticks used in pairs of equal length as the traditional eating utensils of China and its diaspora, Japan, Korea, Vietnam and Northern provinces of Laos, Thailand and Burma. Generally believed to have originated in ancient China, they can also be found in some...
, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
, soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus. Black douhua is a type of silken tofu made from plain black beans
Black bean
Black bean can mean:* Black turtle bean, a small black variety of the common bean* Douchi, a kind of fermented soybean* Urad bean, also known as black gram* Castanospermum australe, also known as a blackbean...
and soybeans, which is usually made into dòuhuā rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
Firm tofu
Firm tofu (called lǎo dòufu in Chinese; , momen-dōfu in JapaneseJapanese language
is a language spoken by over 130 million people in Japan and in Japanese emigrant communities. It is a member of the Japonic language family, which has a number of proposed relationships with other languages, none of which has gained wide acceptance among historical linguists .Japanese is an...
, lit. "cotton tofu"): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks
Chopsticks
Chopsticks are small, often tapered, sticks used in pairs of equal length as the traditional eating utensils of China and its diaspora, Japan, Korea, Vietnam and Northern provinces of Laos, Thailand and Burma. Generally believed to have originated in ancient China, they can also be found in some...
.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in a parts of Ishikawa
Ishikawa Prefecture
is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is Kanazawa.- History :Ishikawa was formed from the merger of Kaga Province and the smaller Noto Province.- Geography :Ishikawa is on the Sea of Japan coast...
, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama
Gokayama
Gokayama is a village within the city of Nanto in Toyama Prefecture. Its very traditional gasshō-zukuri style homes make it a nearly unique site, and is regarded a UNESCO World Heritage Site, along with the village of Shirakawa-gō in the Gifu Prefecture...
in the Toyama prefecture
Toyama Prefecture
is a prefecture of Japan located in the Hokuriku region on Honshū island. The capital is the city of Toyama.Toyama is the leading industrial prefecture on the Japan Sea coast, and has the industrial advantage of cheap electricity due to abundant water resources....
and in the Iya
Iya Valley
The Iya Valley region in Tokushima Prefecture, Japan is a scenic area known for its dramatic mountain valleys and old vine bridges. Although access has improved in recent years, the Iya Valley and the inner parts of Shikoku have historically been remote and difficult to enter, making them a...
in the prefecture of Tokushima. Due to their firmness, some of these tofu can be tied by rope and carried. These types of firm tofu are produced with seawater
Seawater
Seawater is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5% . This means that every kilogram of seawater has approximately of dissolved salts . The average density of seawater at the ocean surface is 1.025 g/ml...
instead of nigari (magnesium chloride
Magnesium chloride
Magnesium chloride is the name for the chemical compounds with the formulas MgCl2 and its various hydrates MgCl2x. These salts are typical ionic halides, being highly soluble in water. The hydrated magnesium chloride can be extracted from brine or sea water...
), or using concentrated soy milk
Soy milk
Soy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.
Chinese "dry tofu"
Dòu gān has not, despite its name, actually been dried but is rather an extra firm variety of tofu with a large amount of liquid pressed out of it. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneerPaneer
Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...
. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu , which looks like loose cooked noodle
Noodle
The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
s, can be served cold, stir-fried, or similar in style to Japanese aburaage.
Processed tofu
Many forms of processed tofus exist, due to the varied ways in which fresh tofu can be used. Some of these techniques likely originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.Fermented
- Pickled tofuPickled tofuFermented bean curd also called sufu, fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans...
( in Chinese, pinyinPinyinPinyin is the official system to transcribe Chinese characters into the Roman alphabet in China, Malaysia, Singapore and Taiwan. It is also often used to teach Mandarin Chinese and spell Chinese names in foreign publications and used as an input method to enter Chinese characters into...
: dòufurǔ, lit. "tofu dairy," or fùrǔ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ( in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureusMonascus purpureusMonascus purpureus is a species of mold that is purplish-red in color...
) is added for color. And in Japan, pickled tofu with miso paste is called 'tofu no misodzuke', which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called tofuyo. It is made from 'Shima-doufu' (an Okinawan variety of large & firm tofu).It is fermented, and matured with koji mold, red koji mold, and awamoriAwamoriAwamori is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from rice, and is not a direct product of brewing but of distillation ....
. - Stinky tofuStinky tofuStinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Taiwan and Hong Kong and in East Asian enclaves elsewhere where it is usually found homemade, at night markets or roadside stands, or as a...
( in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu that it is made from. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, sweet sauce, and/or hot sauce.
Flavored
Flavors can be mixed directly into curdling soy milk while the tofu is being produced.- Sweet: Common sweet dessert tofus include peanut tofu , almond tofuAlmond jellyAlmond jelly, almond pudding, or almond tofu is a popular dessert in Hong Kong, Taiwan, Singapore, Malaysia, and Japan and often found in dim sum restaurants worldwide, commonly garnished with wolfberries....
, mango tofu, coconut tofu and longan tofu (龙眼豆花). In order to produce these forms of tofu, sugar, fruit acids, and flavorants are mixed into soy milk prior to curdling. Most sweet tofus have the texture of silken tofu and are served cold.- Products called "almond tofu" in some cases are actually not tofu but are instead gelatinous mixtures including agarAgarAgar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium...
or gelatinGelatinGelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
and whitened with milkMilkMilk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
or coconut milkCoconut milkCoconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
. In Japan these are canned with syrup and sold as sweet desserts.
- Products called "almond tofu" in some cases are actually not tofu but are instead gelatinous mixtures including agar
- Savory: Egg tofu (Japanese: , , tamagodōfu) (Chinese: , dàn dòufu; often called , rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The mixture is filled into plastic tubes and allowed to curdle. The tofu is then cooked in its packaging and sold. Egg tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein.
Dried tofu
Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.- Koya tofu (also known as shimidofu) is made using nigari.
- Kori tofu (literally "frozen tofu") is freeze-dried.
Fried
- With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep friedDeep fryingDeep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
in oil until they are light and airy in their core (豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble). - Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhaiBuddha's delightBuddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine...
. - Aburaage (油揚げ): Japanese thin fried tofu for Inari-sushi.
- Atsuage (厚揚げ): The thicker variety of fried tofu. It is also called namaage (生揚げ).
Frozen
- Thousand layer tofu ( bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.
- Koya-dofu (kōya-dōfu, in Japanese): The name comes from Mount KoyaMount Koyais the name of mountains in Wakayama Prefecture to the south of Osaka. Also, Kōya-san is a modifying word for Kongōbuji . There is no one mountain officially called Kōya-san in Japan....
, a center of Japanese Buddhism famed for its shōjin ryōriBuddhist cuisineBuddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, in order to keep with the general Buddhist precept of ahimsa...
, or traditional Buddhist vegetarian cuisine. It is sold in freeze-driedFreeze dryingFreeze-drying is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport...
blocks or cubes in Japanese markets. It must be soaked in water before eating, and is typically simmered in dashiDashiDashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
, sake or mirinMirinis an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin , which contains alcohol. The second is shio mirin, which contains...
and soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soupMiso soupis a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.-Miso paste:...
), in which the toppings are freeze-dried and stored in sealed pouches.
Tofu is also a main dish, especially this type which is commonly used and is in high demand in eastern Asia.
Byproducts of tofu production
Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okaraOkara (food)
Okara or Soy Pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk...
.
Tofu skin
Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin . Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" , or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.
Some factories dedicate production to tofu skin and other soy membrane products.
Okara
, sometimes known in the west as "soy pulp" or "tofu lees", is the fibre, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines. It is also an ingredient for vegetarian burgersVeggie burger
A veggie burger is a hamburger-style patty that does not contain meat. The patty of a veggie burger may be made, for example, from vegetables, textured vegetable protein , legumes, nuts, dairy products, mushrooms, wheat, or eggs....
produced in many western nations.
Non-tofu "tofus"
Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts made from agarAgar
Agar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium...
or gelatin
Gelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
and whitened with milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
or coconut milk
Coconut milk
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
more similar to Japanese anmitsu
Anmitsu
is a Japanese dessert that has been popular for many decades.It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water to make the jelly...
. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta
Polenta
Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
, Korean muk
Muk (food)
Muk or mook is a generic term referring to Korean dishes made from grains, beans, or nut starch such as buckwheat, sesame, and acorns, which have a jelly-like consistency...
, or the jidou liangfen
Jidou liangfen
Jidou liangfen is a traditional dish in the Yunnan cuisine of China, made from chickpeas. It is gelatinous in texture and greenish-gray in color, and served in blocks, either cold, fried, or boiled. The dish is particularly popular among the Naxi people, in the region of Lijiang.-External links:*...
of Yunnan
Yunnan
Yunnan is a province of the People's Republic of China, located in the far southwest of the country spanning approximately and with a population of 45.7 million . The capital of the province is Kunming. The province borders Burma, Laos, and Vietnam.Yunnan is situated in a mountainous area, with...
province of Southwest China
Southwest China
Southwest China is a region of the People's Republic of China defined by governmental bureaus that includes the municipality of Chongqing, the provinces of Sichuan, Yunnan and Guizhou, and the Tibet Autonomous Region.-Provinces:-Municipalities:...
.
Burmese tofu
Burmese tofuBurmese tofu
Burmese tofu is a food of Shan origin and is different from Chinese tofu in that it is not made from soy milk and not set with a coagulant. Shan tofu is produced in a similar fashion to polenta, with its primary ingredient being water and flour ground from yellow split peas and the Burmese version...
(to hpu in Burmese
Burmese language
The Burmese language is the official language of Burma. Although the constitution officially recognizes it as the Myanmar language, most English speakers continue to refer to the language as Burmese. Burmese is the native language of the Bamar and related sub-ethnic groups of the Bamar, as well as...
) is a type of legume product made from besan
Gram flour
Gram flour is a cereal flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour, or besan . Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in...
(chana dal
Chickpea
The chickpea is a legume of the family Fabaceae, subfamily Faboideae...
) flour; the Shan variety uses yellow split pea
Pigeon pea
The pigeon pea , also known as tropical green pea, toor dāl or arhar dāl , ತೊಗರಿ ಬೇಳೆ kadios , or Congo pea or gungo pea , pois Congo , gandul , gunga pea, or no-eye pea, [Cajanus...
flour instead. Both types are yellow in color and generally found only in Myanmar
Myanmar
Burma , officially the Republic of the Union of Myanmar , is a country in Southeast Asia. Burma is bordered by China on the northeast, Laos on the east, Thailand on the southeast, Bangladesh on the west, India on the northwest, the Bay of Bengal to the southwest, and the Andaman Sea on the south....
, though the Burman
Bamar
The Bamar are the dominant ethnic group of Burma , constituting approximately two-thirds of the population. The Bamar live primarily in the Irrawaddy basin, and speak the Burmese language, which is also the official language of Burma. Bamar customs and identity are closely intertwined with general...
variety is also available in some overseas restaurants serving Burmese cuisine
Cuisine of Myanmar
Burmese cuisine includes a rich collection of dishes and meals found in various regions of the country, which is also known as Myanmar. Owing to the geographic location of Myanmar, Burmese cuisine has been influenced greatly by China, India and Thailand...
.
Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
Preparation
Tofu has very little flavor or smell on its own. Consequently tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.Eastern methods
In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐)and mápó dòufú (麻婆豆腐) include meat.Lightly flavored
In JapanJapan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
, a common lunch in the summer months is hiyayakko
Hiyayakko
is a popular Japanese dish made with chilled tofu and toppings. It is usually served during the summer season. There are two kinds of tofu used in hiyayakko: kinugoshi , which is more frequently used, and the less common momen ....
, silken or firm Asian tofu served with freshly grated ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
, green onions
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
, and/or katsuobushi
Katsuobushi
is the Japanese name for dried, fermented, and smoked skipjack tuna .Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups and sauces in Japanese cuisine.Katsuobushi's distinct umami flavor comes from its high...
shavings with soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
. In the winter, tofu is frequently eaten as yudofu, which is simmered in a claypot with some vegetables(ex:chinese cabbage
Chinese cabbage
Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
, green onion etc.) using konbudashi
Dashi
Dashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
.
In Chinese cuisine
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
, Dòuhuā
Douhua
Douhua or doufuhua is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.-History:...
is served with toppings like boiled peanut
Peanut
The peanut, or groundnut , is a species in the legume or "bean" family , so it is not a nut. The peanut was probably first cultivated in the valleys of Peru. It is an annual herbaceous plant growing tall...
s, azuki bean
Azuki bean
The is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var...
s, cooked oatmeal
Oatmeal
Oatmeal is ground oat groats , or a porridge made from oats . Oatmeal can also be ground oat, steel-cut oats, crushed oats, or rolled oats....
, tapioca
Tapioca
Tapioca is a starch extracted Manihot esculenta. This species, native to the Amazon, Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, manioc, aipim,...
, mung bean
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
s and a syrup flavored with ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
or almond
Almond
The almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
. During the summer, dòuhuā is served with crushed ice; in the winter, it is served warm.
And also,many parts of China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi
Katsuobushi
is the Japanese name for dried, fermented, and smoked skipjack tuna .Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups and sauces in Japanese cuisine.Katsuobushi's distinct umami flavor comes from its high...
shavings, century egg
Century egg
Century egg or pidan , also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several...
s ( pídàn), and sesame seed oil.
In Korean cuisine, dubu gui
Gui
Gui or guee is a generic term to refer to grilled dishes in Korean cuisine. These most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients. The term derives from the verb, "gupda" in Korean, which literally...
consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju
Anju (food)
Anju is a general term for a Korean side dish consumed with alcohol . Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal...
, called dubu kimchi
Dubu kimchi
Dubu kimchi is a Korean dish consisting of sauteed kimchi served with tofu. Boiled or pan-fried sliced tofu and the kimchi are often served with sliced pork or canned tuna...
, features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
in the middle.
In the Philippines
Philippines
The Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
, the sweet delicacy taho
Taho
Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal , and pearl sago . This staple comfort food is a signature sweet and can be found all over the country...
is made of fresh tofu with brown sugar syrup and sago
Sago
Sago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in 'slices' (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.
Fried
A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflowerSunflower
Sunflower is an annual plant native to the Americas. It possesses a large inflorescence . The sunflower got its name from its huge, fiery blooms, whose shape and image is often used to depict the sun. The sunflower has a rough, hairy stem, broad, coarsely toothed, rough leaves and circular heads...
oil, and canola
Canola
Canola refers to a cultivar of either Rapeseed or Field Mustard . Its seeds are used to produce edible oil suitable for consumption by humans and livestock. The oil is also suitable for use as biodiesel.Originally, Canola was bred naturally from rapeseed in Canada by Keith Downey and Baldur R...
oil to varied results. In Indonesia, it is usually fried in palm oil
Palm oil
Palm oil, coconut oil and palm kernel oil are edible plant oils derived from the fruits of palm trees. Palm oil is extracted from the pulp of the fruit of the oil palm Elaeis guineensis; palm kernel oil is derived from the kernel of the oil palm and coconut oil is derived from the kernel of the...
. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste
Surimi
Surimi is a Japanese loan word referring to a fish-based food product that has been pulverized to a thick paste and has the property of a dense and rubbery food item when cooked...
or cooked in soups.
In Japan, cubes of lightly coated and fried tofu topped with a kombu
Kombu
Kombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
dashi
Dashi
Dashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
-based sauce are called agedashi-dofu
Agedashi tofu
Agedashi tofu is a Japanese way to serve hot tofu. Silken firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown...
. Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu in Korea, is commonly blanched, seasoned with soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
and mirin
Mirin
is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin , which contains alcohol. The second is shio mirin, which contains...
and served in dishes such as kitsune
Kitsune
is the Japanese word for fox. Foxes are a common subject of Japanese folklore; in English, kitsune refers to them in this context. Stories depict them as intelligent beings and as possessing magical abilities that increase with their age and wisdom. Foremost among these is the ability to assume...
udon
Udon
is a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
. Aburage is sometimes also cut open to form a pocket and stuffed with sushi
Sushi
is a Japanese food consisting of cooked vinegared rice combined with other ingredients . Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari...
rice; this dish is called inarizushi and is also popular in Korea, where it is called yubu chobap .
Soups, stews, and braised dishes
A rather famous hot SichuanSzechuan cuisine
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of...
preparation using firm Asian tofu is mápó dòufu . This involves braised tofu in a beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, chili, and a fermented bean paste sauce. In the Shanghai
Shanghai
Shanghai is the largest city by population in China and the largest city proper in the world. It is one of the four province-level municipalities in the People's Republic of China, with a total population of over 23 million as of 2010...
region it is called málà dòufu .
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices. Some types of dried tofu are preseasoned with special blends of spices, so that the tofu may either be called "five spice tofu" ( wǔxiāng dòufu) or "soy sauce stewed tofu" ( lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf
Meatloaf
Meatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan...
or meatball
Meatball
A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs...
dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer
Paneer
Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...
providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
. Tofu skins are often used as wrappers in dim sum
Dim sum
Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...
. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup
Miso soup
is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.-Miso paste:...
', which cooked with some kinds of veggies, stocks
Stocks
Stocks are devices used in the medieval and colonial American times as a form of physical punishment involving public humiliation. The stocks partially immobilized its victims and they were often exposed in a public place such as the site of a market to the scorn of those who passed by...
with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae
Sundubu jjigae
Sundubu jjigae is a hot and spicy jjigae dish made with uncurdled dubu , seafood , vegetables, mushrooms, onion, scallions, and gochujang or gochu garu in Korean cuisine. A raw egg is put in the jjigae while it is still boiling...
. Firm, diced tofu often features in the staple stews doenjang jjigae
Doenjang jjigae
Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang and available ingredients such as vegetables, mushrooms, seafood, or dubu . It is regarded as one of the representative dishes of food in Korea.-External links:* at TasteofKorea.org** at JoongAng Daily...
and kimchi jjigae .
Bacem
Bacem is a method of cooking tofu originating from JavaJava
Java is an island of Indonesia. With a population of 135 million , it is the world's most populous island, and one of the most densely populated regions in the world. It is home to 60% of Indonesia's population. The Indonesian capital city, Jakarta, is in west Java...
, Indonesia
Indonesia
Indonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, shallot
Shallot
The shallot is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name...
, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
and palm sugar
Palm sugar
Palm sugar was originally made from the sugary sap of the Palmyra palm, the date palm or sugar date palm . Now it is also made from the sap of the sago, arenga pinnata and coconut palms, and may be sold as "arenga sugar" or "coconut sugar".-Description:It is quickly gaining popularity in the...
. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian
Indonesian language
Indonesian is the official language of Indonesia. Indonesian is a normative form of the Riau Islands dialect of Malay, an Austronesian language which has been used as a lingua franca in the Indonesian archipelago for centuries....
. Tahu bacem is commonly prepared along with tempeh
Tempeh
Tempeh , or tempe , is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty...
and chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
.
As flavoring
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetableVegetable
The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
dishes (particularly leafy green vegetable
Leaf vegetable
Leaf vegetables, also called potherbs, green vegetables, greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots...
s like water spinach
Ipomoea aquatica
Ipomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names "Chinese spinach" and "swamp cabbage". It has many other names in other languages, such as "Phak bung" in Thai...
). It is often eaten directly as a condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...
with rice or congee
Rice congee
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
.
Western methods
Generally, the firmer styles of tofu are used for kebabKebab
Kebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
s, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP
Textured vegetable protein
Textured or texturized vegetable protein , also known as textured soy protein , soy meat, or soya meat is a meat analogue or meat extender made from defatted soy flour, a by-product of extracting soybean oil...
as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna
Lasagna
Lasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
).
Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
, pudding
Pudding
Pudding most often refers to a dessert, but it can also be a savory dish.In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.In the United Kingdom and...
, eggs
Egg (food)
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
, bacon
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
etc. Tofu's texture can also be altered by freezing
Freezing
Freezing or solidification is a phase change in which a liquid turns into a solid when its temperature is lowered below its freezing point. The reverse process is melting....
, puree
Purée
Purée and mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce...
ing, and cooking
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
. In the Americas, Europe
Europe
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
, Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
and New Zealand
New Zealand
New Zealand is an island country in the south-western Pacific Ocean comprising two main landmasses and numerous smaller islands. The country is situated some east of Australia across the Tasman Sea, and roughly south of the Pacific island nations of New Caledonia, Fiji, and Tonga...
, tofu is frequently associated with vegetarianism
Vegetarianism
Vegetarianism encompasses the practice of following plant-based diets , with or without the inclusion of dairy products or eggs, and with the exclusion of meat...
and veganism
Veganism
Veganism is the practice of eliminating the use of animal products. Ethical vegans reject the commodity status of animals and the use of animal products for any purpose, while dietary vegans or strict vegetarians eliminate them from their diet only...
as it is a source of non-animal protein.
History
Tofu originated in ancient ChinaChina
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, although little else is known about the exact historic origins of tofu and its method of production. While there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
and butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
, the exact origin of tofu production may never be known or proven.
What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, and techniques for its production and preparation were eventually spread to many other parts of Asia
Asia
Asia is the world's largest and most populous continent, located primarily in the eastern and northern hemispheres. It covers 8.7% of the Earth's total surface area and with approximately 3.879 billion people, it hosts 60% of the world's current human population...
.
Three theories of origin
The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu AnLiu An
Líu Ān was a Chinese prince and advisor to his nephew, Emperor Wu of Han of the Han Dynasty in China and the legendary inventor of t'ai chi...
, a Han Dynasty
Han Dynasty
The Han Dynasty was the second imperial dynasty of China, preceded by the Qin Dynasty and succeeded by the Three Kingdoms . It was founded by the rebel leader Liu Bang, known posthumously as Emperor Gaozu of Han. It was briefly interrupted by the Xin Dynasty of the former regent Wang Mang...
prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.
Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would likely have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.
The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolian
Mongols
Mongols ) are a Central-East Asian ethnic group that lives mainly in the countries of Mongolia, China, and Russia. In China, ethnic Mongols can be found mainly in the central north region of China such as Inner Mongolia...
s or East India
East India
East India is a region of India consisting of the states of West Bengal, Bihar, Jharkhand, and Orissa. The states of Orissa and West Bengal share some cultural and linguistic characteristics with Bangladesh and with the state of Assam. Together with Bangladesh, West Bengal formed the...
ns. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
In Asia
Although its development likely preceded Liu An, tofu is known to have been a commonly produced and consumed food item in ChinaChina
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song
Song Dynasty
The Song Dynasty was a ruling dynasty in China between 960 and 1279; it succeeded the Five Dynasties and Ten Kingdoms Period, and was followed by the Yuan Dynasty. It was the first government in world history to issue banknotes or paper money, and the first Chinese government to establish a...
and Yuan Dynasty
Yuan Dynasty
The Yuan Dynasty , or Great Yuan Empire was a ruling dynasty founded by the Mongol leader Kublai Khan, who ruled most of present-day China, all of modern Mongolia and its surrounding areas, lasting officially from 1271 to 1368. It is considered both as a division of the Mongol Empire and as an...
show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.
In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration
Refrigeration
Refrigeration is a process in which work is done to move heat from one location to another. This work is traditionally done by mechanical work, but can also be done by magnetism, laser or other means...
was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu
Guan Yu
Guan Yu was a general serving under the warlord Liu Bei during the late Eastern Han Dynasty of China. He played a significant role in the civil war that led to the collapse of the Han Dynasty and the establishment of the state of Shu Han during the Three Kingdoms period, of which Liu Bei was the...
used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun
Yim Wing-chun
Yim Wing-chun is a Chinese legendary character, often cited in Wing Chun legends as the first master of the martial art bearing her name. Wing-chun, though a person's name in Chinese language, literally means "spring chant" or "forever spring", or may be substituted with the character for "eternal...
, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun
Wing Chun (film)
Wing Chun is a 1994 Hong Kong martial arts action comedy film directed by Yuen Woo-ping and stars Michelle Yeoh as the eponymous character Yim Wing-Chun, a tofu maker and martial artist who tries to protect her village's inhabitants from a group of bandits.The film was preceded by a 1994...
.)
Tofu and its production technique were subsequently introduced into Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
in the Nara period
Nara period
The of the history of Japan covers the years from AD 710 to 794. Empress Gemmei established the capital of Heijō-kyō . Except for 5 years , when the capital was briefly moved again, it remained the capital of Japanese civilization until Emperor Kammu established a new capital, Nagaoka-kyō, in 784...
(late eighth century) as well as other parts of East Asia
East Asia
East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms...
. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine
Kasuga Shrine
is a Shinto shrine in the city of Nara, in Nara Prefecture, Japan. Established in 768 AD and rebuilt several times over the centuries, it is the shrine of the Fujiwara family...
in Nara
Nara, Nara
is the capital city of Nara Prefecture in the Kansai region of Japan. The city occupies the northern part of Nara Prefecture, directly bordering Kyoto Prefecture...
in 1183. The book Tofu Hyakuchin
Tofu Hyakuchin
The is a Japanese recipe book written by Ka Hitsujun and published in 1782 during the Edo period. It lists 100 recipes for preparing tofu. Due to its immense popularity at the time, a second volume was published the following year....
( Dòufu Bǎizhēn), published in the Edo period
Edo period
The , or , is a division of Japanese history which was ruled by the shoguns of the Tokugawa family, running from 1603 to 1868. The political entity of this period was the Tokugawa shogunate....
, lists 100 recipes for cooking tofu.
The rise in acceptance of tofu likely coincided with that of Buddhism
Buddhism
Buddhism is a religion and philosophy encompassing a variety of traditions, beliefs and practices, largely based on teachings attributed to Siddhartha Gautama, commonly known as the Buddha . The Buddha lived and taught in the northeastern Indian subcontinent some time between the 6th and 4th...
as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple
Staple food
A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on one or more staples...
in many countries, including Vietnam
Vietnam
Vietnam – sometimes spelled Viet Nam , officially the Socialist Republic of Vietnam – is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea –...
, Thailand
Thailand
Thailand , officially the Kingdom of Thailand , formerly known as Siam , is a country located at the centre of the Indochina peninsula and Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the...
, and Korea
Korea
Korea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
, with subtle regional variations in production methods, texture, flavor, and usage.
Tofu is so highly esteemed in Korean culture that the menus of many Korean restaurants are based almost entirely on tofu, including some which feature only sundubu jjigae
Sundubu jjigae
Sundubu jjigae is a hot and spicy jjigae dish made with uncurdled dubu , seafood , vegetables, mushrooms, onion, scallions, and gochujang or gochu garu in Korean cuisine. A raw egg is put in the jjigae while it is still boiling...
(a stew made with soft tofu) and gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
(red chili paste).
Tofu in the Philippines
Philippines
The Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
is essential to the daily diet, as taho
Taho
Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal , and pearl sago . This staple comfort food is a signature sweet and can be found all over the country...
, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10-13th centuries by Song
Song Dynasty
The Song Dynasty was a ruling dynasty in China between 960 and 1279; it succeeded the Five Dynasties and Ten Kingdoms Period, and was followed by the Yuan Dynasty. It was the first government in world history to issue banknotes or paper money, and the first Chinese government to establish a...
Chinese mariners and merchants, along with many different foods which had become staples of the Filipino diet. The use and production of Tofu were first limited to urban centers with influential Chinese minorities, such as Tondo or Cebu
Cebu City
The City of Cebu is the capital city of Cebu and is the second largest city in the Philippines, the second most significant metropolitan centre in the Philippines and known as the oldest settlement established by the Spaniards in the country.The city is located on the eastern shore of Cebu and was...
, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.
In Malaysia, Singapore, Thailand and Indonesia, tofu or tahu is widely available and used in many Malay dishes such as sayur goreng, masak lodeh, tahu sumbat, rojak, pecal, gado-gado, lontong and some curries. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng and rojak pasembor. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well.
In the West
The first tofu company in the USA was established in 1878. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and Asia and growing interest in vegetarianismVegetarianism
Vegetarianism encompasses the practice of following plant-based diets , with or without the inclusion of dairy products or eggs, and with the exclusion of meat...
, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West.
Protein
Tofu is relatively high in proteinProtein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.
In 1995, a report from the University of Kentucky
University of Kentucky
The University of Kentucky, also known as UK, is a public co-educational university and is one of the state's two land-grant universities, located in Lexington, Kentucky...
, financed by The Solae Company St. Louis, Missouri
St. Louis, Missouri
St. Louis is an independent city on the eastern border of Missouri, United States. With a population of 319,294, it was the 58th-largest U.S. city at the 2010 U.S. Census. The Greater St...
(the PTI division of DuPont), concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (bad cholesterol) and triglyceride concentrations. However, High Density Lipoprotein HDL
High density lipoprotein
High-density lipoprotein is one of the five major groups of lipoproteins, which, in order of sizes, largest to smallest, are chylomicrons, VLDL, IDL, LDL, and HDL, which enable lipids like cholesterol and triglycerides to be transported within the water-based bloodstream...
(good cholesterol) did not increase. Soy phytoestrogens
Phytoestrogens
Phytoestrogens are plant-derived xenoestrogens functioning as the primary female sex hormone not generated within the endocrine system but consumed by eating phytoestrogonic plants...
(isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration
Food and Drug Administration
The Food and Drug Administration is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments...
for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For instance, 100 grams of firm tofu coagulated with calcium sulfate contains 15.78 grams of soy protein. In January 2006, an American Heart Association
American Heart Association
The American Heart Association is a non-profit organization in the United States that fosters appropriate cardiac care in an effort to reduce disability and deaths caused by cardiovascular disease and stroke. It is headquartered in Dallas, Texas...
review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.
Isoflavones
Soy isoflavones have not been shown to reduce post menopauseMenopause
Menopause is a term used to describe the permanent cessation of the primary functions of the human ovaries: the ripening and release of ova and the release of hormones that cause both the creation of the uterine lining and the subsequent shedding of the uterine lining...
hot flashes in women or to help prevent cancers of the breast, uterus or prostate. Thus, soy isoflavone supplements in food or pills are not recommended.
A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between cerebral atrophy
Cerebral atrophy
Cerebral atrophy is a common feature of many of the diseases that affect the brain. Atrophy of any tissue means loss of cells. In brain tissue, atrophy describes a loss of neurons and the connections between them...
and consumption of tofu. According to the Alzheimer's Research Trust
Alzheimer's Research Trust
Alzheimer's Research UK is the United Kingdom's leading dementia research charity, founded in 1992 as the Alzheimer’s Research Trust.In February 2011 Alzheimer's Research Trust renamed as the Alzheimer's Research UK...
, more research is needed.
Health issues
High consumption of tofu has been linked with dementiaDementia
Dementia is a serious loss of cognitive ability in a previously unimpaired person, beyond what might be expected from normal aging...
in older age groups in more than one study, whereas in younger and middle-age age groups it might actually protect the brain. It has been stressed that there is no evidence that eating tofu in moderation can cause any problems, and that further research is needed to confirm both the negative as well as the positive effects.
See also
- TempehTempehTempeh , or tempe , is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty...
- Soy milkSoy milkSoy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
- SoybeanSoybeanThe soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
- DouhuaDouhuaDouhua or doufuhua is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.-History:...
- Femarelle (DT56a)Femarelle (DT56a)Femarelle is as a selective estrogen receptor modulator for the treatment of menopause and bone health. DT56a is a standardized compound derived from soybean.-Mode of Action:...
- Buddhist cuisineBuddhist cuisineBuddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, in order to keep with the general Buddhist precept of ahimsa...
- Chinese cuisineChinese cuisineChinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
- Filipino cuisine
- Indonesian cuisine
- Japanese cuisineJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
- Korean cuisine
- Vegetarian cuisineVegetarian cuisineVegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism , eggs and dairy products such as milk and cheese are permitted...
- Vietnamese cuisine
- Los Angeles Tofu FestivalLos Angeles Tofu FestivalLos Angeles Tofu Festival, usually known as Tofu Festival or Tofu Fest, was a weekend matsuri held every August in Little Tokyo, Los Angeles from 1995 to 2007...
External links
- The Oxford companion to food Alan Davidson,Tom Jaine
- Large scale manufacture of Shan tofu (video) - Inle LakeInle LakeInle Lake is a freshwater lake located in the Nyaungshwe Township of Taunggyi District of Shan State, part of Shan Hills in Myanmar . It is the second largest lake in Myanmar with an estimated surface area of , and one of the highest at an altitude of...
, MyanmarMyanmarBurma , officially the Republic of the Union of Myanmar , is a country in Southeast Asia. Burma is bordered by China on the northeast, Laos on the east, Thailand on the southeast, Bangladesh on the west, India on the northwest, the Bay of Bengal to the southwest, and the Andaman Sea on the south....