**History and Origin of Tofu**:
– Tofu, originating from China during the Han dynasty about 2000 years ago, became popular in East Asia during the Song dynasty.
– Theories of tofu’s origin include its discovery by Han dynasty prince Liu An, accidental discovery, and potential Mongolian influence.
– Tofu was introduced to Japan during the Nara period by Zen Buddhist monks and used as a vegetarian substitute for meat and fish.
– Tofu was introduced to Southeast Asia by Chinese immigrants and is widely consumed in countries like Indonesia, Malaysia, Singapore, Thailand, Cambodia, Myanmar, and the Philippines.
– Tofu became known in the West through cultural contact with East Asia and the rise of vegetarianism.
**Tofu Production and Coagulants**:
– Tofu production involves steps like cleaning, soaking, grinding beans, filtering, boiling, coagulation, and pressing.
– Coagulants like calcium sulfate, chloride-type nigari salts, and lushui are used for different tofu textures.
– Acid coagulants such as Glucono delta-lactone (GDL) are used for fine-textured tofu and silken tofu that does not require pressing.
– Soybean protein coagulation involves denaturing proteins in soy milk and neutralizing net charges with cations to form protein aggregates.
– Tofu tools like tofu molds and knives are used in the production process.
**Varieties and Types of Tofu**:
– Chinese-style tofu is made using calcium sulfate for a tender texture.
– Japanese tofu uses nigari salts for a smooth and tender texture.
– GDL is used for producing fine-textured, jelly-like tofu that does not require pressing.
– Different coagulants are used based on the desired texture and type of tofu.
– Tofu coagulation is influenced by factors like soybean protein variety and cooking temperature.
**Cultural Influence and Consumption**:
– Tofu is used as a food offering in China for deceased relatives and is a staple in Buddhist vegetarian diets in East Asia.
– Tofu is widely consumed in Southeast Asian countries like Indonesia, Thailand, Malaysia, and the Philippines.
– Tofu is known as ‘tahu’ in Indonesia and ‘tauhu’ in Malaysia and Singapore.
– In the Philippines, tofu is eaten as a breakfast snack called ‘tahô’ or as dry tofu known as ‘tokwa’.
– Tofu’s popularity in the West grew in the mid-20th century due to cultural exchanges and increasing interest in vegetarianism.
**Global Spread and Recognition**:
– Benjamin Franklin mentioned tofu in a letter to John Bartram in 1770, referring to it as cheese from China.
– The first tofu company in the United States was established in 1878.
– Tofu was not well-known to most Westerners before the 20th century.
– Tofu is now widely recognized globally due to cultural interactions between the East and the West and the rising popularity of vegetarianism.
– Indonesia, Thailand, Malaysia, and the Philippines are major producers of tofu.
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
.JPG) A block of Japanese raw silken tofu | |
| Alternative names | Bean curd |
|---|---|
| Place of origin | China |
| Associated cuisine | |
| Main ingredients | Soy milk |
Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing.