Tofu

Tofu (Pinyin: doufu;, Cantonese: tau-fu or dau-fu;, Wade-Giles: tou-fu) is a soybean-based food made from soy milk curds that is thenare traditionally pressed into blocks. It is also called bean curd. Tofu originated in China, but its date and method of origin are unconfirmed. The food is especially popular in Asian countries, including China, Japan, Indonesia, and Taiwan, where it plays an important role in diet likeas meat and dairy do in Western countries. Tofu is a rich source of protein, iron, and calcium. It is low in calories and cholestorol-free. As a soybean-based product, tofu is appropriate for vegan and vegetarian diets.

After originating in China, tofu made its way to Japan, where it was believed to have first been consumed by Buddhist monks, priests, and nobilities before it reached the rest of the population. The first documentation of tofu in Japan occurred in 1182 AD. It became a common food in Japanese households beginning in the 1300s at the end of the Kamakura period. Tofu is believed to have been introduced to Korea around the same time as Japan. Over the years, it was brought to other Asian countries like Taiwan, Malaysia, Indonesia, Vietnam, Thailand, and the Philippines.

The earliest known mention of tofu by a European was in 1613 by Captain John Saris after he visited Japan. Observations of tofu in the Chinese diet were well-documented by Europeans throughout the 1800s. Tofu production in Europe started in the early 1900s, beginning with France after Li Yu-ying, a Chinese Parisian, opened Europe's first known soy foods plant in Paris. By the end of World War I, tofu had lost most of the popularity it had previously gained in Europe. It saw a moderate resurgence toin the region in the 1970s and 1980s, as it also did in the United States.

The first American documentation of tofu was written by Benjamin Franklin in a 1770 letter to botanist John Bartram. Franklin sent soybean samples with the letter and described tofu as a type of cheese made in China. The food was not introduced to the US until a century later, when several tofu production companies began opening in California starting in the late 1870s. Tofu companies expanded to other states across the US throughout the early twentieth century. At first, it was not a well-known food outside of the Asian American population. Tofu was first sold in a US supermarket in 1958. It received more American attention in the 1960s and '70s1970s during a vegetarian diet trend that resulted in people seeking out protein sources with little production waste behind them. The 1975 publication of The Book of Tofu by William Shurtleff and Akiko Aoyagi is credited with bringing tofu to the diets of thousands more Americans. While tofu is more common in the US in the twenty-first century, it has yet to become a staple of the average American diet.

It is not known exactly when tofu first reached Latin America. It is believed to have been brought to the region through Chinatown in Acapulco, possibly as early as 1565, but most likely sometime in the 1800s as there were no documents on any soybean-based foods in the region until 1882. Several more publications on the subject came after 1910. Various countries, including Brazil and Argentina, studied different uses for the soybean throughout the 1920s and '30s1930s. Like in Europe and the US, tofu caught on heavily in Latin America in the 1960s.

To make tofu, the soybeans are first soaked in water for several hours. Sometimes they are dehulled, a process that results in a more mild-flavored product. The soybeans are then finely ground and cooked for several minutes, which denatures the soy protein. Next, the soy milk is separated from the remaining soy pulp (also known as okara), usually through the process of centrifugation or filtration. This step can also occur before the soybeans are cooked.

To make tofu, the soybeans are first soaked in water for several hours. Sometimes they are dehulled, a process that results in a more mild-flavored product. The soybeans are then finely ground and cooked for several minutes, which denatures the soy protein. Next, the soy milk is separated from the remaining soy pulp (also known as okara), usually through the processes of centrifugation or filtration. This step can also occur before the soybeans are cooked. After the soy milk is separated, it is heated and coagulated. Different coagulants exist to produce different types of tofu. Coagulants used in making tofu are most often salts, acids, or enzymes. Once separated, the soy milk is heated to a temperature between 60°C (140°F) and 90°C (194°F). The coagulant is added, usually at a concentration between 1.5 and 5.0 g/kg. Some of the most commonly used coagulants include calcium sulfate, glucono delta-lactone (GDL), papain, and nigari salts. Once curds have formed as a result of the coagulant, they are traditionally pressed to release the excess liquid, or whey. Tofu can be pressed to varying degrees of firmness. The more weight used when pressing, the firmer the tofu. Different varieties require different pressings; silken tofu is not pressed at all, and the coagulation stage is the final step of its production process. Sometimes tofu is pressed again at home by the consumer to remove additional liquid. Firm tofus have a texture that is similar to meat.

Tofu (Pinyin: doufu; Cantonese: tau-fu or dau-fu; Wade-Giles: tou-fu) is a soybean-based food made from soy milk curds that is then traditionally pressed into blocks. It is also called bean curd. Tofu originated in China, but its date and method of origin are unconfirmed. The food is especially popular in Asian countries including China, Japan, Indonesia, and Taiwan, where it plays an important role in diet like meat and dairy do in Western countries. Tofu is a rich source of protein, iron, and calcium. It is low in calories and cholestorol-free. As a soybean-based product, tofu is appropriate for vegan and vegetarian diets.

Tofu originated in China at least 1,000 years ago. The earliest existing document that mentions doufu is the Ch'ing I Lu, written by T'ao Ku in approximately 950 AD. There are four popular theories on the origin of tofu:

1. The Liu An Theory claims that tofu was developed by Liu An, King of Huai-nan, who lived from 179-122 BC.
2. The Accidental Coagulation Theory claims that tofu was accidentally developed by an unknown person after they added unrefined sea salt with natural nigari to a pureed soybean soup, resulting in the formation of curds.
3. The Indian Import Theory claims that tofu was imported from Indian dairying tribes or possibly Buddhist monks.
4. The Mongolian Import Theory claims that the method for making tofu was adapted from the similar process of cheesemaking practiced by Mongolian tribes who lived along the northern border of China.

Some theories are supported with more substantial evidence than others, but none have enough evidence to establish them as fact. Tofu is often claimed to date back to the time of the Han dynasty––the Liu An Theory––but this theory of origin is thought to be one of the most unlikely. There is no evidence of Liu An ever mentioning tofu or soy milk in any written works commissioned by him during his lifetime, nor in any works about him for over 1,000 years after his death.

After originating in China, tofu made its way to Japan where it was believed to have first been consumed by Buddhist monks, priests, and nobilities before it reached the rest of the population. The first documentation of tofu in Japan occurred in 1182 AD. It became a common food in Japanese households beginning in the 1300s at the end of the Kamakura period. Tofu is believed to have been introduced to Korea around the same time as Japan. Over the years it was brought to other Asian countries like Taiwan, Malaysia, Indonesia, Vietnam, Thailand, and the Philippines.

The earliest known mention of tofu by a European was in 1613 by Captain John Saris after he visited Japan. Observations of tofu in the Chinese diet were well-documented by Europeans throughout the 1800s. Tofu production in Europe started in the early 1900s, beginning with France after Li Yu-ying, a Chinese Parisian, opened Europe's first known soy foods plant in Paris. By the end of World War I, tofu had lost most of the popularity it previously gained in Europe. It saw a moderate resurgence to the region in the 1970s and 1980s, as it also did in the United States.

The first American documentation of tofu was written by Benjamin Franklin in a 1770 letter to botanist John Bartram. Franklin sent soybean samples with the letter and described tofu as a type of cheese made in China. The food was not introduced to the US until a century later, when several tofu production companies began opening in California starting in the late 1870s. Tofu companies expanded to other states across the US throughout the early twentieth century. At first it was not a well-known food outside of the Asian American population. Tofu was first sold in a US supermarket in 1958. It received more American attention in the 1960s and '70s during a vegetarian diet trend that resulted in people seeking out protein sources with little production waste behind them. The 1975 publication of The Book of Tofu by William Shurtleff and Akiko Aoyagi is credited with bringing tofu to the diets of thousands more Americans. While tofu is more common in the US in the twenty-first century, it has yet to become a staple of the average American diet.

It is not known exactly when tofu first reached Latin America. It is believed to have been brought to the region through Chinatown in Acapulco, possibly as early as 1565, but most likely sometime in the 1800s as there were no documents on any soybean-based foods in the region until 1882. Several more publications on the subject came after 1910. Various countries including Brazil and Argentina studied different uses for the soybean throughout the 1920s and '30s. Like in Europe and the US, tofu caught on heavily in Latin America in the 1960s.

Different types of tofu.

Tofu is produced by coagulating soy milk. The resulting curds are traditionally pressed to create blocks of tofu in varying degrees of firmness. The process is similar to cheesemaking, in which dairy milk is turned into curds. Tofu is a fresh food, most often kept refrigerated. The most common varieties of tofu are silken (extra-soft), soft, medium, firm, extra-firm, and super firm. Other commonly sold tofu products include tofu skins and fermented tofu.

To make tofu, the soybeans are first soaked in water for several hours. Sometimes they are dehulled, a process that results in a more mild-flavored product. The soybeans are then finely ground and cooked for several minutes, which denatures the soy protein. Next, the soy milk is separated from the remaining soy pulp (also known as okara), usually through the processes of centrifugation or filtration. This step can also occur before the soybeans are cooked. After the soy milk is separated, it is heated and coagulated. Different coagulants exist to produce different types of tofu. Coagulants used in making tofu are most often salts, acids, or enzymes. Once separated, the soy milk is heated to a temperature between 60°C (140°F) and 90°C (194°F). The coagulant is added, usually at a concentration between 1.5 and 5.0 g/kg. Some of the most commonly used coagulants include calcium sulfate, glucono delta-lactone (GDL), papain, and nigari salts. Once curds have formed as a result of the coagulant, they are traditionally pressed to release the excess liquid, or whey. Tofu can be pressed to varying degrees of firmness. The more weight used when pressing, the firmer the tofu. Different varieties require different pressings; silken tofu is not pressed at all, and the coagulation stage is the final step of its production process. Sometimes tofu is pressed again at home by the consumer to remove additional liquid. Firm tofus have a texture that is similar to meat.

Tofu has a mild "beany" flavor that is sometimes described as bland. It has also been described as nutty, depending on the type of tofu and the way it is cooked. Silken and soft tofu have soft, creamy textures. They are often used in sauces, drinks, and desserts. Firmer tofus have textures that are similar to meat. They can be used as meat substitutes and hold up well when grilling or stir-frying. Tofu can also be eaten raw.