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Doufu/tofu, or bean curd, is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea_salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way China in the second century BC, during the Japan in the Nara period (late seventh century). Tofu has become a staple in these countries, as well as Vietnam, Thailand, and Korea.
Tradition has it that tofu was first invented in China in 164 BC by Lord Liu An, who was Prince of Huainan and grandson of the founding Han emperor Liu Bang.
In Asian cuisine, tofu can be prepared either in savory or sweet dishes, and is known for absorbing the flavors of the other ingredients used. Tofu is frequently associated with vegetarianism and mock meats in the Americas and Europe, as it is a good source of protein. However, its uses extend far beyond that. It usually comes packed in water, and comes in two main varieties:
- Hard/firm tofu (木綿豆腐, momendōfu in Japanese, lit. silk-filtered tofu), which has a custard_like texture
Generally, the firmer style is used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer style can be used for desserts, soups, shakes, and sauces.
Tofu can be found in Asian markets, farmers' markets, and health food stores, although many large grocery stores also stock it. In Chinese supermarkets, tofu can be found in four to five different grades of firmness and consistency. In the United States market, the largest provider of tofu products is Hong Kong-based Vitasoy International Holdings Ltd., who sell their tofu products under the trademark VITASOY, Nasoya and Azumaya.
The extra firm variety of tofu is often called dried tofu (荳乾) because of its low water content, though it is not completely dry. One variety of dried tofu is sliced into long strings with a cross section smaller than 2mm×2mm. This shredded dried tofu (荳乾絲) is usually served cold like noodles. At the other extreme, the extra soft tofu can be served as a Chinese dessert called doufuhua (Chinese: 豆腐花, literally: doufu flower) in syrup flavored with ginger or transportation; any trace of sour odor or taste is a tell-tale sign of staleness. Smaller supermarkets tend to sell sour tofu because some don't use refrigerated trucks for delivery like the bigger chain stores. Once purchased, unpackaged tofu should be kept in the refrigerator, in water that is changed once a day. Tofu in sealed packages can be kept for weeks in refrigerator.
Tofu is very high in protein and has almost no flavor of its own. This is what makes it versatile; it takes its flavor from whatever is added to it — marinating is a popular way of flavoring tofu. Tofu can be made to taste like cheese, pudding, eggs, bacon, etc. Furthermore, the texture of tofu can be altered to match the above dishes. Tofu's texture is altered by draining, freezing, pureeing, and cooking.
One can also purchase flavored tofu, fried tofu, or dried tofu. One famous Shanghaiese delicacy is stinky doufu/tofu (Chinese:臭豆腐, literally: stinky doufu), which smells like rotten eggs.
Tofu that is freeze dried in freezing weather is called Koyadofu.
Tofu can be fried in vegetable oil, sunflower oil and canola oil to varied results. It is often said to taste like a plain doughnut.
During the production of tofu, a thickened membrane coagulates on top of the soy solution. The yellowish membranes are collected and dried in sheet form known as tofu skin (腐皮) or in bunched up stick form known as tofu bamboo (腐竹). Tofu skins are often used as wrappers in dim sum. Tofu bamboos are often used in lamb stew or in a dessert soup.
Miscellanous
- The book Tofu Hyakuchin (豆腐百珍) published in Edo period list 100 recipes for cooking tofu.
Tofu related products
See Also
External links - Interview regarding tofu itself and some related health benefits (http://www.abc.net.au/centralwest/stories/s398519.htm)
- Tofu chow mein recipe (http://www.mediterrasian.com/delicious_recipes_tofu_chowmein.htm)
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