Tofu

Tofu(Japanese:豆腐,Hepburn:Tōfu,Korean:두부;RR:dubu,Chinese:豆腐;pinyin:dòufu)is a food prepared bycoagulatingsoy milkand then pressing the resultingcurdsinto solid white blocks of varying softness:silken,soft,firm, andextra (or super) firm. Tofu is translated asbean curdin English. Tofu originated in China and has been consumed in the country for over 2,000 years.Tofu is a traditional component of manyEast AsianandSoutheast Asiancuisines;in modern Western cooking, it is often used as ameat substitute.
Nutritionally, tofu is low incalories, while containing a relatively large amount ofprotein. It is a high and reliable source ofiron, and can have a highcalciumormagnesiumcontent depending on thecoagulants(e.g.calcium chloride,calcium sulphate,magnesium sulphate) used in manufacturing.
Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal)and emits some of the lowest amount of greenhouse gas emissions (1.6 kgCO2/ 100 g protein).
The English word "tofu" comes fromJapanesetōfu(豆腐). The Japanesetofu, in turn, is aborrowingofChinese豆腐(Mandarin:dòufǔ; tou4-fu) 'bean curd, bean ferment'.
The earliest documentation of the word in English is in the 1704 translation ofDomingo Fernández Navarrete'sA Collection of Voyages and Travels, that describes how tofu was made.The wordtowfualso appears in a 1770 letter from the English merchantJames FlinttoBenjamin Franklin.The term "bean curd(s)" for tofu has been used in the United States since at least 1840.
Tofu making was first recorded during the ChineseHan dynastyabout 2000 years ago.Chinese legend ascribes its invention to PrinceLiu An(179–122BC) ofAnhuiprovince. Tofu and its production technique were introduced toJapanduring theNara period(710–794) but there are no clear records, tofu first appeared on record in 1183.Some scholars believe tofu arrived inVietnamduring the 10th and 11th centuries.It spread to other parts ofSoutheast Asiaas well.This probably coincided with the spread ofBuddhismas it is an important source ofproteinin thevegetarian diet of East Asian Buddhism.Li Shizhen, during theMing dynasty, described a method of making tofu in theCompendium of Materia Medica.Since then, tofu has become astaplein many countries, includingVietnam,Thailand, andKorea, with regional variations in production methods, texture, flavor, and usage.
The most commonly held of the three theories of tofu's origin maintains that tofu was discovered byLiu An(179–122 BC), aHan dynastyprince. While plausible, the paucity of reliable sources for this period makes this difficult to conclusively determine. InChinese history, important inventions were frequently 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 the Han origin of tofu; however some scholars maintain that tofu during the Han dynasty was rudimentary and lacked the firmness and taste for it to be considered as tofu.
Another theory suggests that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impuresea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel.
The last group of theories maintains that the ancient Chinese learned the method for curdling soy milk by emulating the milk curdling techniques of theMongolians. The primary evidence for this theory is the etymological similarity between the Chinese termrǔfǔ(乳腐), which literally means "milk curdled", used duringSui dynasty(AD 581–618), for dishes with a consistency like yogurt or soft cheese, later influenced by Mongolian milk products and methods of production, and the termdòufu(豆腐, "beans curdled" ) or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond academic speculation.
A form of tofu may have been discovered during theHan dynasty(202 BC – AD 220), but it did not become a popular food in China until theSong dynasty(960–1279).
In China, tofu was traditionally eaten at the graves of deceased relatives. Ghosts were said to have long since lost their chins and jaws, so only tofu was soft enough for them to eat. Before the advent of refrigeration in China, tofu was usually sold only in the winter because it did not spoil easily in cold weather. In the warmer months, once made, tofu would spoil if left for more than a day.
Tofu was introduced toJapanby Zen Buddhist monks, who initially called it "Chinese curd"(唐符,tōfu).The earliest Japanese document concerning tofu refers to the dish being served as an offering at theKasuga ShrineinNarain 1183.
The tofu that was introduced from China is thought to have originally been hard tofu such as island tofu from Okinawa, hard tofu from Hakusan City in Ishikawa Prefecture, Gokayama City in Toyama Prefecture, and Iya region in Tokushima Prefecture.A firm variation of tofu was introduced inTosa Province, today'sKochi Prefecture, by Mr. Park, the lord of Akizuki Castle and prisoner of war following theJapanese invasions of Korea (1592–1598)and he was given a town  and generous protection, and his family and subordinates ran many hard tofu shops and had a monopoly on them.Gradually, production methods were devised to produce smooth tofu with a pleasant texture, and modern silken tofu was born.The bookTofu Hyakuchin(豆腐百珍), published in 1782 of theEdo period, lists 100 recipes for cooking tofu.
In Southeast Asia, tofu was introduced to the region by Chinese immigrants fromFujian province, as evidenced by many countries in Southeast Asia referring to tofu using theMin NanChinese word for either soft or firm tofu, or "tāu-hū" or "tāu-goa" respectively. InIndonesia,Malaysia,Singapore,Thailand,Cambodia,Myanmar, thePhilippinesandVietnam, tofu is widely available and used in many local dishes.
Tofu is calledtahuin Indonesia, andIndonesian dishessuch as tahu sumbat, taugeh tahu,asinan,siomayand some curries, often add slices of tofu.Tahu goreng,tahu isiandtahu sumedangare popular fried tofu snacks.
Tofu is calledtauhuin Malaysia and Singapore. Malaysian and Singaporean Indians use tofu in their cuisine, such as in Indianmee goreng, androjakpasembor.Peranakancuisine often uses tofu, as in Penang curry noodles andlaksa. Indonesia, Thailand, Malaysia, and the Philippines are major producers of tofu and have plants in many municipalities.
Tofu in thePhilippinesis widely eaten as the breakfast snacktahô(soft tofu, fromPhilippine Hokkien豆腐 "tāu-hū"), or astokwa(dry, firm tofu that is usually fried, fromPhilippine Hokkien豆干 "tāu-goa"), which is a staple alternative to meat in main meals and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries bySong dynastyChinese mariners and merchants, along with many other foods that became staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such asCebuorTondo, but quickly spread to even remote native villages and islands.
Benjamin Franklinwas the first American to mention tofu, in a 1770 letter toJohn Bartram.Franklin, who encountered it during a trip to London, included a few soybeans and referred to it as "cheese" from China.In 1770, Franklin also corresponded withJames Flinton the subject of how the Chinese converted callivances (soybeans) into tofu. Flint's writing "Towfu" in his letter is the earliest documented use of "tofu" in the English language.The first tofu company in the United States was established in 1878.In 1908,Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de laCaséo-Sojaïne. This was the world's first soy dairy and the first factory in France to manufacture and sell beancurd.
However, tofu was not well known to most Westerners before the middle of the 20th century, when it was popularized in the United States byWilliam ShurtleffandAkiko Aoyagi(The Book of Tofu, 1975).
Regardless of the product or scale of the production, the production of tofu essentially consists of:
It is similar to the production of dairycheeseby coagulating the milk of dairy animals to form curds and pressing and aging the curds to form cheese. Typical tofu-making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing.There are also types, such as Japanese raw silken tofu, in which the curds are not pressed.
Coagulationof the protein and oil (emulsion) suspended in boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Coagulation depends on complex interactions. There are many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and other factors.
Soybean proteins are mainly composed of 7S and 11S proteins. The negative surface charges on theseglobulinsusually cause them to repel each other. Heating soy milk denatures the proteins and exposes hydrophobic groups normally oriented toward the inside of the globulin structure. Cations from coagulants bind the negatively charged groups.As the net charges of the protein molecules are neutralized, attractivehydrophobic interactionsdominate over repulsive electrostatic charges, andprotein aggregatesare formed.
Two types of coagulants (salts and acids) are used commercially.
Contemporary tofu manufacturers may choose to use one or more of these coagulants since each plays a role in producing the desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in the tofu produced using each coagulant. The coagulant mixture is dissolved in water, and the solution is then stirred into boiled soy milk until the mixture curdles into a softgel.
Coagulants are typically added at concentrations between 1.5 and 5.0 g/kg. In all coagulants consisting of calcium or magnesium salts, the positive double-bonded ions of the calcium or magnesium are responsible for the coagulation of the soy proteins which become part of the tofu, thereby enhancing its nutritional value. Only 1 part per 1000 of the tofu eaten is coagulant; most of the coagulant reacts with soy protein and is broken down into ions. The non-reactive portion dissolves in thesoy wheyand is discarded.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐;nèndòufuin Chinese or絹漉し豆腐kinugoshi-dōfuin Japanese) or tofu pudding (豆花,dòuhuāOR 豆腐花,dòufuhuāin Chinese orおぼろ豆腐Oboro-dōfuin Japanese) the soy milk is curdled directly in the tofu's final packaging. For standard firm East Asian tofu, the soy curd is cut and strained of excess liquid usingcheeseclothormuslinand then lightly pressed to produce a soft cake. Firmer tofus, such as East Asian dry tofu (豆干in Chinese or凍み豆腐Shimi-dōfuin Japanese) 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 calledđậu khuôn(molded bean) orđậu phụ(one of the Vietnamese ways to pronounce the Chinesedòufu). 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 concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
The whiteness of tofu is ultimately determined by the soybean variety, soybean protein composition, and degree of aggregation of the tofu gel network. The yellowish-beige color of soybeans is due to the color compounds including anthocyanin, isoflavones, and polyphenol compounds; therefore the soybean variety used will predicate the color of the final tofu product.Ways to reduce the yellow color include reducing isoflavone content by changing the pH of the soy milk solution used in the production of the tofu so that the relevant compounds precipitate out and are removed during the extraction of okara.The opacity of tofu gel and the off-white color typical of standard uncooked firm tofu is due to the scattering of light by the colloidal particles of the tofu. The addition of higher levels of calcium salts or a high protein content will contribute to forming a denser and more aggregated gel network which disperses more light, resulting in tofu with a whiter appearance.
Tofu flavor is generally described as bland, which is the taste desired by customers in North America. A more beany flavor is preferred in East Asia. The beany or bland taste is generated during the grinding and cooking process, and either a "hot grind" or a "cold grind" can be used to influence the taste. The hot grind method reduces the beany flavor by inactivating thelipoxygenaseenzyme in the soy protein that is known to generate off flavors. Eliminating these flavors makes tofu that is "bland".  If a cold grind is used lipoxygenase remains and produces the aldehyde, alcohol, and ester volatile compounds that create beany notes.
A wide variety of types and flavors of tofu is available in both Western and Eastern markets. Despite the range of options, tofu products can be split into two main categories: 'fresh tofu', which is produced directly from soy milk, and 'processed tofu', which is produced from fresh tofu. Tofu production also creates important by-products that are used in various cuisines.
Unpressed fresh tofu is gelled soy milk with curd that has not been cut and pressed of its liquid. Depending on whether the soy milk is gelled withbittern(magnesium chloride) solution or a suspension of gypsum (calcium sulphate), different types of unpressed tofu are produced. Gypsum-gelled soft tofu has a smooth and gel-like texture and is commonly known as soft tofu, silken-tofu, ordouhua(豆花). The bittern-gelled variety has a very soft spongy curdled texture and is known as extra-soft orsun-dubu(순두부).
Unpressed tofu is so soft that it is directly ladled out for serving or sold with its gelling container.
Unpressedbittern-gelled soft tofu is calledsun-dubu(순두부; "mild tofu") inKorean. Soy milk is mixed withseawater,orsaline watermade withsea salt, so that it curdles.The curds remain loose and soft. Freshly madesun-dubuis eaten boiled with little or no seasoning. Manufacturedsundubuis usually sold in tubes. It is also the main ingredient insundubu-jjigae(순두부찌개; "soft tofu stew").
Although the wordsuninsun-dubudoes not have aSino-Korean origin,sun-dubuis often translated into Chinese and Japanese using the Chinese character純, whose Korean pronunciation issunand the meaning is "pure". Thus in China,sun-dubuis calledchún dòufu(純豆腐; "pure tofu"), and in Japan, it is calledjun-tōfu(純豆腐) orsundubu(スンドゥブ).
Soft tofu, also known as "silken tofu", is callednèndòufu(嫩豆腐; "soft tofu") orhuádòufu(滑豆腐, "smooth tofu") inChinese;kinugoshi-dōfu(絹漉し豆腐; "silk-filtered tofu") inJapanese; andyeon-dubu(Korean:연두부;Hanja:軟豆腐; "soft tofu") inKorean. Gelled with gypsum, this tofu is undrained, and unpressed, and contains a high moisture content.Silken tofu is produced by coagulatingsoy milkwithout cutting the curd.Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regularfirm tofu(pressed tofu) and it has different culinary uses.Silken tofu can be used as a substitute for dairy products and eggs, especially forsmoothiesand baked desserts.
Douhua(豆花, also known as豆腐花,dòufuhuāin Chinese), ortofu brain(豆腐腦or豆腐脑,dòufunǎoin Chinese) ordau fa(Cantonese) andtau hua(Fujianese) (豆花; "bean flower") is similar to silken tofu, but is typically served a few hours after it is prepared. It is most often eaten as a hot dessert, but sometimes salty pickles or hot sauce are added. This is a type of soft tofu with very high moisture content. Because usingchopsticksmakedouhuadifficult to pick up, it is generally eaten with a spoon. With the addition of flavorings such as finely choppedspring onions, driedshrimp,soy sauce, orchilli sauce,douhuais a popular breakfast dish across China. In Malaysia,douhuais usually served warm with white or dark palm sugar syrup, or served cold withlongans.  It is frequently served at breakfast or for dessert. It is usually served either with a sweet ginger syrup, or a mushroom gravy calledda lu(打卤). It's normally coagulated at the restaurant into a serving container. Douhua is not always considered a type of tofu, but rather a type of food in its own right.
Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made intodòuhuā(豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regulardouhuaand the color is greyish in tone. This type of tofu is eaten for its earthy "black bean taste".Edamame tofuis a Japanese variety ofkinugoshi tōfumade fromedamame(fresh green soybeans); it is pale green in color and often studded with wholeedamame.
Depending on the amount of water that is extracted from the cut and pressed curds two types of tofu are produced: firm, and extra firm. Fresh tofu is usually sold completely immersed in water to maintain its moisture content and freshness, and to suppress bacterial growth.
Firm tofu (called老豆腐lǎodòufuin Chinese;木綿豆腐,momen-dōfuin Japanese, "cotton tofu";모두부,mo-dubuin Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and 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 retains the pattern of the muslin used to drain it, and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.
A very firm type ofmomen-dōfuis eaten in parts of Japan, calledishi-dōfu(石豆腐, "stone tofu") in parts ofIshikawa, oriwa-dōfu(岩豆腐, "rock tofu") inGokayamain theToyama Prefectureand inIyain the prefecture ofTokushima. These types of firm tofu are produced with seawater instead ofnigari(magnesium chloride), or using concentratedsoy milk. Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where traveling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas.
Dòugān(豆干, literally "dry tofu" in Chinese) orsu ji(素鸡, vegetarian chicken) is an extra firm variety of tofu where a large proportion of the liquid has been pressed out.Dòugāncontains the least moisture of all fresh tofu, the firmness of fully cooked meat, and a somewhat rubbery feel similar to that ofpaneer. 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 pressing.
Su ji is a more common type of unflavored, extra-firm tofu. It cannot be crumbled and has a more rubbery texture. 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 (豆干絲,dòugānsīin Chinese, or simply干絲,gānsī), which looks like loose cookednoodles, can be served cold, stir-fried, or added to soup, as with Japaneseaburaage.
Many forms of processed tofu exist. Some processing techniques probablyoriginate before the days of refrigeration from the need to preserve tofu or to increase its shelf life. Other production techniques are employed to create tofus with different textures and flavors.
During freezing, the ice crystals puncture cell walls and facilitate the release of free and bound water and cause a decrease in total water content in tofu after freezing then thawing. The initial protein-water bonds are irreversibly replaced by protein-protein bonds, which are more elastic and cause a structural change to the gel network and lead to an increase in textural properties such as hardness, springiness, cohesiveness, and gumminess.
In Japan, two kinds of freeze-dried tofu are produced. Those are usually rehydrated by being soaked in water prior to consumption. In theirdehydratedstate, they do not require refrigeration.
Tofu skinis produced when soy milk is boiled 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" (腐皮,fǔpíin Chinese;湯葉,yubain Japanese). Its approximate composition is 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.
The skin can also be dried into a product known as "tofu bamboo" (腐竹,fǔzhúin Chinese;phù trúcin Vietnamese;kusatake, Japanese), or into many other shapes. Since tofu skin has a soft yet rubbery texture, it can be folded or shaped into different forms and cooked further to imitate meat in vegan cuisine. Some factories dedicate their production to tofu skin and other soy membrane products. Tofu skin is commonly sold in the form of dried leaves or sheets. Other people would put the "tofu bamboo" into congee (a watery rice mixture that is eaten for breakfast) so that the congee becomes more silky and smooth, and gives a whole new texture. Also, soft, fragile skin would be on the congee once it cools down.Tofu skin is cooked with noodles.
Okara, from theJapanese雪花菜(おから)is known as雪花菜xuěhuācài, inChinese, lit. "snowflake vegetable";豆腐渣,dòufuzhā, alsoChinese, lit. "tofu sediment/residue"; and콩비지,kongbiji, inKorean).
Sometimes known in the west as "soy pulp" or "tofu lees",okarais a tofu by-product consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans.It is often used as animal feed in most tofu-producing cultures, but also has other uses in Japanese and Korean cuisines, such as in the Korean stewkongbijijjigae(콩비지찌개). It is also an ingredient forvegetarian burgersin many Western nations. InJapan, it is used to makeice cream.
The termtofuis used by extension for similarly textured curdled dishes that do not use soy products, such as "almond tofu" (almond jelly),tamago-dōfu[ja](egg),goma-dōfu[ja](sesame), or peanut tofu (Chinese落花生豆腐luòhuāshēng dòufuandOkinawanjīmāmi-dōfu[ja]).
Due to their East 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 hardened usingagarorgelatin. Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to softpolenta,Korean muk, or thejidou liangfenofYunnanprovince ofsouthwest China.
"Almond tofu" (Chinese:杏仁豆腐xìngrén dòufu; Japanese:annindōfu) is a milky white and gelatinous substance resembling tofu, but it does not use soy products or soy milk and is hardened withagar. A similar dessert made withcoconut milkormangojuices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
Burmese tofu(to hpuinBurmese) is a legume product made frombesan(chana dal) flour; theShanvariety usesyellow split peaflour instead. Both types are yellow in color and generally found only inMyanmar, though theBurmanvariety is also available in some overseas restaurants servingBurmese cuisine.Burmese tofu may be fried as fritters cut into rectangular or triangular shapes.
A variety calledhsan to hpu(orhsan ta hpoin Shan regions) is made from rice flour (calledhsan hmontormont 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.
Egg tofu[ja](Japanese:玉子豆腐,卵豆腐, tamagodōfu) (Chinese:蛋豆腐, dàndòufu; often called日本豆腐, Rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined withdashi, poured into molds, and cooked in a steamer (cf.chawanmushi). This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, due to the presence of egg fat and proteins. Plain "dried tofu" can be flavored by stewing in soy sauce (滷) to make soy-sauce tofu. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Egg "Japanese" tofu is made of eggs, water, vegetable protein, and seasoning.
Egg tofu was invented in Japan during the Edo period. The book《万宝料理秘密箱》written in 1785 recorded how to make Japanese tofu. Later the Japanese form of tofu entered Southeast Asia, being introduced to China in 1995 from Malaysia.
100 grams of Egg tofu has 17 mg calcium, 24 mg magnesium, and 5 grams protein while 100 grams tofu has 138 mg calcium, 63 mg magnesium and 12.2 grams protein. Compared with tofu, Japanese tofu's nutritional value is lower.
Tofu dishes common in Japan include three delicacies (三鲜) Japanese tofu; shrimp Japanese tofu; Japanese tofu in ketchup;teppanyakiJapanese tofu; and Japanese fish-flavored tofu.
In Okinawa, Japan,jīmāmi-dōfu[ja]a peanut milk, made by crushing raw peanuts, adding water and straining, is combined with starch (usuallysweet potato, known locally asumukujiorumukashi(芋澱粉)) and heated until curdling occurs.
The Chinese equivalent is落花生豆腐luòhuāshēng dòufu.
The tofu known asgoma-dōfu[ja]is made by grindingsesameinto a smooth paste, combining it with liquid andkudzustarch, and heating it until curdling occurs. It is often served chilled ashiyayakko.
Tofu has very little flavor or smell of its own. Consequently, tofu can be used in both savory and sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. In order to flavor the tofu it is often marinated in soy sauce, chillis, sesame oil, etc.
In East Asian cooking, tofu is prepared in many 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 asjiācháng dòufu(家常豆腐) andmápó dòufu(麻婆豆腐) may include meat.
InChinese cuisine,Dòuhuā(豆花) is served with toppings such as boiledpeanuts,azuki beans, cookedoatmeal,tapioca,mung beans, or a syrup flavored withgingeroralmond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.In many parts ofChina, fresh tofu is eaten with soy sauce or further flavored withkatsuobushishavings,century eggs(皮蛋pídàn), andsesame seedoil.
With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu aredeep friedin oil until they are light and airy in their core 豆泡dòupào, 豆腐泡dòufupào, 油豆腐yóudòufu, or 豆卜dòubǔin Chinese, literally "bean bubble", describing the shape of the fried tofu as a bubble.
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 puff up like aplain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed withfish pasteto makeYong Tau Fooor cooked in soups.InTaiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped withsurimi.
Tofus such as firm East Asian anddòugān(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 calledluohan zhai.
A spicySichuanpreparation using firm East Asian tofu ismápó dòufu(麻婆豆腐). It involves braised tofu in abeef, chili, and fermented bean paste sauce. A vegetarian version is known asmálà dòufu(麻辣豆腐).
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five-spice tofu" (五香豆腐wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with choppedgreen onionsor with slices of meat for added flavor.
Tofu bamboos are often used inlambstew or in adessertsoup. Tofu skins are often used as wrappers indim 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 them can provide protein for many days.
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braisedvegetabledishes (particularlyleafy green vegetablessuch aswater spinach). It is often eaten directly as acondimentwith rice orcongee.
InJapan, a common lunch in the summer months ishiyayakko(冷奴), silken or firm East Asian tofu served with freshly gratedginger,green onions, orkatsuobushishavings withsoy sauce. In the winter, tofu is frequently eaten asyudofu, which is simmered in a clay pot inkombudashi, with vegetables such asChinese cabbageor green onion.
Deep fried tofu is calledatsuage(厚揚げ) ornamaage(生揚げ) in Japan. The thinner variety calledaburaage(油揚げ), develops a tofu pouch often used forinarizushi.
In Japan, cubes of lightly coated and fried tofu topped with akombudashi-based sauce are calledagedashi dōfu(揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known asaburagein Japan, is commonlyblanched, seasoned withsoy sauceandmirinand served in dishes such askitsuneudon.
InGifu Prefecture, there is a local specialty calledkomo-dofu, which consists of tofu that has been wrapped in akomo, or mat of woven straw, which leaves its imprint on the exterior. The wrapped tofu is then boiled in soup stock. Voids within the tofu develop during the boiling process, allowing the soup stock flavor to penetrate and giving it a distinctive porous appearance.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japaneseganmodokiis a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep-fried. Chinese families sometimes make a steamedmeatloaformeatballdish from equal parts of coarsely mashed tofu and ground pork.
Japanesemiso soupis frequently made with tofu.
Dubuplays an important part inKorean cuisine.Tofu is often pan-fried and served asbanchanwith a dipping sauce.It is also used in many soups. Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. A dish of tofu cubes simmered with similar spicy seasoning is calleddubu-jorim.Dubu-kimchifeatures blanched tofu served in rectangular slices around the edges of a plate with pan-friedkimchi. This is a popular food to accompany alcoholic drinks (anju).Soft, unpressedsun-dubuis used as the main ingredient ofsundubu-jjigae(soft tofu stew),while other soups and stews such asdoenjang-guk(soybean paste soup),doenjang-jjigae(soybean paste stew), andkimchi-jjigae(kimchi stew) tend to have diced firm tofu in them. As in many other East Asian countries, tofu is also enjoyed in a hot pot dish calleddubu-jeongol(tofu hot pot).
InIndonesia, tofu is calledtahu, a loanword from theHokkienChinese pronunciation of tofu (tāu-hū, 豆腐). In Indonesian markets, tofu is usually available in two forms:tahu putihor common white firm tofu; andtahu gorengor fried tofu that has developed a brown skin.Tahu yun yiortahu Bandungis yellow tofu colored withturmeric.
A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu invegetable oil,sunfloweroil, orcanolaoil. In Indonesia, it is usually fried inpalm oil. Although pre-fried tofu is often sold cold, it is seldom eaten directly and requires additional cooking.
Popular Indonesian tofu dishes includetahu gejrotandkupat tahu.Tahu gejrotistahu pongtype of hollow fried tofu cut into small pieces, served with a thin, watery dressing made by blendingpalm sugar, vinegar, andsweet soy sauce, garnished with chili pepper, garlic, and shallot.Kupat tahuis slices of tofu served withketupatrice cake, usually in peanut sauce dressing. Slices of tofu are usually mixed ingado-gado,ketoprakandsiomay.
Bacemis a method of cooking tofu originating inCentral Java. The tofu is boiled in coconut water, mixed withlengkuas(galangal), Indonesian bay leaves,coriander,shallot,garlic,tamarindandpalm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is moist but rather firm, sweet, and spicy tofu. This cooked tofu variant is commonly known astahu baceminIndonesian.Tahu bacemis commonly prepared along withtempehand chicken.
In thePhilippines, the sweet delicacytahois made of fresh tofu with brown sugar syrup andsago. The Malaysian and Singaporean version oftahoordouhuais calledtofufaortaufufa. Warm soft tofu is served in slices (created by scooping it from a wooden bucket with a flat spoon) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, tofu pronouncedđậu phụandđậu hũis a variety of soft tofu made and carried around in an earthenware jar.
Another popular dish with tofu is bún đậu mắm tôm, which is a dish with rice noodles served with tofu andshrimp paste.
Generally, the firmer styles of tofu are used forkebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Some people enjoy tofu made and prepared with chocolate and making it into pies and mousse along with other tofu desserts.
This came about due to vegans and vegetarians avoiding the usage of items such as milk and eggs.
Firm Western tofu types can be barbecued since they hold together on a barbecue grill. These types are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu. (Techniques to increase the penetration of marinades include stabbing repeatedly with a fork or freezing and thawing prior to marinating.) Grated firm Western tofu is sometimes used in conjunction withtextured vegetable protein(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 aslasagna.Tofu has also been fused into other cuisines in the West, for instance in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors ofcheese,pudding,eggs,bacon, and similar products. Tofu's texture can also be altered byfreezing,puréeing, andcooking. Inthe Americas,Europe,AustraliaandNew Zealand, tofu is frequently associated withvegetarianismandveganism, as it is a source of non-animal protein.
In India tofu is used as a low-fat replacement forpaneer, providing a similar texture.
Raw regular tofu is 85% water, 8%protein, 2%carbohydrates, and 5%fat(table). In a reference amount of 100 g (3.5 oz), tofu supplies 76calories, and is a rich source (20% or more of theDaily Value) ofcalcium,copper,iron, andmanganese(table).
Tofu is made from soy milk which is aturbidcolloidliquid/solution. Tofu structure is related to soy milk components, particularly colloid components such as protein particles and oil globules. Protein particle content increases with the increase of the globulin ratio in the soybeans. Tofu varieties ensue from addingcoagulantsat various concentrations.
The two main components of the soybean important in tofu making are the 11S component, containing glycinin, and the 7S subunit, containing hemagglutinins, lipoxygenases, b-amylase, and β-conglycinin. The major soy protein components, in the two fractions that make up 65–85% of the proteins in soybeans, include glycinin and β-conglycinin. The soybean protein consists of many different subunits, which are sensitive to heat, pH, and ionic strength and become unevenly distributed among soluble and particulate fractions due to hydrophilic and hydrophobic interaction because of the amino acid composition.