Tofu - Wikipedia, the free encyclopedia

Tofu, also called bean curd, is a food Tofu

made by coagulating soy milk and
then pressing the resulting curds into
soft white blocks. It is a component in
many East Asian and Southeast Asian
cuisines.[3][4] 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
Silken tofu (Kinugoshi tfu in Japanese)
savory and sweet dishes. It is often
Chinese name
seasoned or marinated to suit the
Traditional Chinese or
dish.
Simplified Chinese
Tofu originated in ancient China.[5] Hanyu Pinyin dufu
Chinese legend ascribes its invention Literal meaning bean curd
to prince Liu An (Chinese: Li [show]Transcriptions
n, 179122 BC). Tofu and its Vietnamese name
production technique were u ph
introduced into Korea and then Vietnamese or u h
or tu h
Japan [6][7][8] during the Nara period.
It spread into other parts of East Asia Thai name
Thai , IPA: [toh]
as well.[9] This spread likely
coincided with the spread of Korean name

Buddhism because it is an important Hangul

source of protein in the vegetarian Hanja

[show]Transcriptions
diet of East Asian Buddhism.[6] Li
Shizhen in the Ming Dynasty Japanese name

described a method of making tofu in Kanji

Bencao Gangmu.[10] Hiragana (tfu)

[show]Transcriptions
Tofu has a low calorie count, Malay name
relatively large amounts of protein, Malay tauhu
and little fat. It is high in iron and, Filipino name
depending on the coagulant used in Tagalog tokwa
manufacturing, may also be high in Tamil name
calcium and/or magnesium. Tamil (tahu)
Min Bei name
[edit] Etymology
Min Bei dae fu (Jian'ou dialect)
The English word "tofu" comes from Indonesian name
the Japanese tfu (), which itself Indonesian tahu

derives from the Chinese dufu (

or ) from "bean" () plus "curdled" or "fermented" ().[11][12][13]

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.[14]

[edit] 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 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.[15] The third type of coagulant, enzymes, is not yet used
commercially but shows potential for producing both firm and "silken" tofu.

[edit] Salt coagulants

Calcium sulfate (gypsum): 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.[citation needed]

Chloride-type Nigari salts or Lushui ( Traditional: , ; Simplified: ,

lshu) - Magnesium chloride and calcium chloride: Both of these salts have a
high solubility rate in water and affect soy protein in the same way, whereas
gypsum 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 nigari, which consists primarily of magnesium chloride, is produced
from seawater after the sodium chloride is removed and the water evaporated.
Depending on its production method, nigari/Lushui may also contain small
quantities of magnesium sulfate (Epsom salt), potassium chloride, 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. [16] Fresh
clean sea water itself can also be used as a coagulant.[17]

[edit] Acid coagulants

Glucono delta-lactone (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.[18] 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. [19]

[edit] Enzyme coagulants

Among enzymes that have been shown to produce tofu are papain, and
alkaline and neutral proteases 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 90100 C.[16]

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. [18] 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.[15]

The curds are processed differently depending on the form of tofu that is being
manufactured. For soft silken tofu (; nn dufu) or tofu flower (, duhu)
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 u khun (molded bean) or u ph (one of the Vietnamese ways
to pronounce the Chinese dufu). 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.

[edit] Varieties

There is a wide variety of tofu available in both Western and Eastern markets.
Despite the large variety, 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 side products
which are often used in various cuisines.

[edit] 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.

[edit] Soft/silken tofu

Soft/silken tofu ( or , nn dufu or hu

dufu, in Chinese, lit. "soft tofu" or "smooth tofu";
, kinugoshi tfu 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.[20] Its texture can
be described as similar to that of very fine custard. In
Japan and Korea, traditional soft tofu is made with seawater.[21][22][23][24][25]
Douhua (, duhu or , dufuhu in Chinese), or tofu brain ( or ,
dufuna 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 (, hiduhu) is a type
of silken tofu made from black soybeans, which is usually made into duhu ()
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 tfu made from edamame (fresh green soybeans); it is pale green in color
and often studded with whole edamame.

[edit] Firm tofu

Firm tofu (called lo dufu in Chinese; , momen-dfu in Japanese, 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.[20][26]

In some places in Japan, a very firm type of momen-dfu is eaten, called ishi-dfu (
; literally stone tofu) in a parts of Ishikawa, or iwa-dfu (; 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.[citation needed] 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.

[edit] Chinese "dry tofu"

Du gn (, literally "dry tofu" in Chinese) 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. Du gn 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 paneer. 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 (
, dugns in Chinese, or simply , gns), which looks like loose cooked
noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.[26][27]

[edit] 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.[28]

[edit] Fermented

Pickled tofu ( in Chinese, pinyin: dufur, lit. "tofu dairy," or fr;

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. [28] 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: hng dufur), red yeast rice (cultivated with
Monascus purpureus) is added for color.[29] 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
and firm tofu). It is fermented, and matured with koji mold, red koji mold, and
awamori.
Stinky tofu ( in Chinese, Pinyin: chudufu): A soft tofu that has been
fermented in a unique vegetable and fish brine.[28] 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 sauce, sweet sauce, and/or hot sauce.

[edit] Flavored

Flavors can be mixed directly into curdling soy milk

while the tofu is being produced.

Sweet: Common sweet dessert tofus include

peanut tofu (, luhushng dufu in
Chinese and jimami-dfu in Japanese), almond
tofu (, xngrn dufu in Chinese;
, annindfu in Japanese), mango tofu, coconut
tofu and longan tofu (). 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 agar or gelatin and whitened with
milk or coconut milk. In Japan these are canned with syrup and sold as
sweet desserts.
Savory: Egg tofu (Japanese: , , tamagodfu) (Chinese: ,
dn dufu; often called , rbn dufu, 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.

[edit] 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.[30]

[edit] Fried

With the exception of the softest tofus, all forms of tofu can be fried. Thin and
soft varieties of tofu are deep fried in oil until they are light and airy in their
core ( dupo, dufupo, yudufu, or dub in Chinese,
literally "bean bubble," describing the shape of the fried tofu as a bubble).
Tofus such as firm Asian and du gn (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 ( in Chinese, zhdufu, 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 zhai.
Aburaage (): Japanese thin fried tofu for Inari-sushi.
Atsuage (): The thicker variety of fried tofu. It is also called namaage (
).

[edit] Frozen

Thousand layer tofu (, dngdufu or bngdufu 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 (kya-dfu, in Japanese): The name comes from Mount
Koya, a center of Japanese Buddhism famed for its shjin ryri, or traditional
Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in
Japanese markets. It must be soaked in water before eating, and is typically
simmered in dashi, sake or mirin and soy sauce. In shjin ryri, 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
soup), 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.

[edit] 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 okara.

[edit] 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 (, fp in Chinese; , yuba in
Japanese). Its approximate composition is : 5055%
protein, 2426% lipids (fat), 12% carbohydrate, 3%
ash, and 9% moisture.[31]

The skin can also be bunched up to stick form and dried into something known as
"tofu bamboo" (, f zh in Chinese; ph trc in Vietnamese; kusatake, Japanese),
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.

[edit] Okara

Main article: Okara (food)

Okara (?) (, xuhuca, lit. "snowflake vegetable"; , dufuzh, lit.

"tofu sediment/residue"; kongbiji, in Korean), sometimes known in the west
as "soy pulp" or "tofu lees", [32] is the fibre, protein, and starch left over when soy
milk has been extracted from ground soaked soybeans.[33] 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 burgers
produced in many western nations.
[edit] 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 agar 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.

[edit] Burmese tofu

Main article: Burmese tofu

Burmese tofu (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.[34]

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.

[edit] 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.

[edit] 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 jichng
dufu ()and mp duf () include meat.

[edit] Lightly flavored

In Japan, 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, Duhu () is served with toppings like boiled peanuts, azuki
beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or
almond. During the summer, "duhu" is served with crushed ice; in the winter, it
is served warm.[35] And also, in many parts of China, fresh tofu is similarly eaten
with soy sauce or further flavored with "katsuobushi" shavings, century eggs (
pdn), 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, sauted 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, duhu is pronounced u h. 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.

[edit] Fried

A common cooking technique in many parts of East and Southeast Asia involves
deep frying tofu in vegetable oil, sunflower 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. [35] 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 (). In Indonesia, tofu is called tahu, and the popular fried
tofu is tahu goreng, tahu isi and tahu sumedang.

[edit] Soups, stews, and braised dishes

A rather famous hot Sichuan preparation using firm Asian tofu is mp dufu
(). This involves braised tofu in a beef, chili, and a fermented bean paste
sauce. In the Shanghai region it is called ml dufu ().

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" ( wxing dufu) or "soy
sauce stewed tofu" ( lshu dufu). 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. [35]

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', stocks with miso paste, is frequently made with tofu.

In Korean cuisine, soft tofu, called sundubu (), is used to make a thick stew
called sundubu jjigae ( ). Firm, diced tofu often features in the staple stews
doenjang jjigae ( ) and kimchi jjigae ( ).

[edit] Bacem

Bacem is a method of cooking tofu originating from Java, 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.

[edit] As flavoring

Pickled tofu is commonly used in small amounts together with its soaking liquid to
flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like
water spinach). It is often eaten directly as a condiment with rice or congee.

[edit] Western methods

Generally, the firmer styles of tofu are used for kebabs, 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, pureeing, 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.

[edit] History
Tofu originated in ancient China,[5] 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,[citation needed] and techniques for its production and
preparation were eventually spread to many other parts of Asia.

[edit] 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 An, 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. [26] 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. [36]

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. [37] 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.[26]

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
Mongolians or East Indians. 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. [26]

[edit] In Asia

Its development likely preceded Liu An, as tofu is known to have been a commonly
produced and consumed food item in China 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 Korea and
then 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.[38] The book Tofu Hyakuchin (
Dufu Bizhn), 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.

In Southeast Asia, tofu was introduced to the region by Chinese immigrants. In

Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely
available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian
dishes such as sayur lodeh, tahu sumbat, taoge tahu, pecel, gado-gado, lontong,
ketoprak, asinan, bakso, siomay and some curries, are often add slices of tofu as
ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular
fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian
and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak
pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang,
and laksa. The makers of tofu in these countries were originally the Chinese but
tofu now is made by non-Chinese as well.

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 Philippine diet. The use
and production of Tofu were first limited to urban centers with influential Chinese
minorities, such as Cebu or Tondo, but were quickly spread to even remote native
villages and islands, long before the Spanish arrival in the 17th century.

[edit] In the West

The first tofu company in the USA was established in 1878.[39] 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
vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-
flavored tofu can be found in many supermarket chains throughout the West.

[edit] Nutrition and health information

[edit] Protein

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft
"silken" tofu with about 5% and 2% fat[40] respectively as a percentage of weight.[41]

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.[42] 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."[43]
For reference, 100 grams of firm tofu coagulated with calcium sulfate contains
8.19 grams of soy protein.[44] 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. [45]

[edit] Isoflavones

Soy isoflavones have not been shown to reduce post menopause 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.[46]

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. [47] According to the Alzheimer's Research Trust,
more research is needed.[48]

[edit] Health issues

High consumption of tofu has been linked with dementia 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. [48]

[edit] See also

Tempeh
Soy milk
Soybean
Douhua
Femarelle (DT56a)
Buddhist cuisine
Chinese cuisine
Philippine cuisine
Indonesian cuisine
Japanese cuisine
Korean cuisine
 Vegetarian cuisine
Vietnamese cuisine
Los Angeles Tofu Festival

[edit] Notes

1. Korea's Pulmuone launches New York bean curd plant, AsiaPulse News, 2002-03-
13, retrieved 2009-09-26
2. Tamsyn Burgmann (August 29, 2007), Soon dubu simmers under the radar,
Toronto Star
3. Du Bois at al. (2008), pp.13-14
4. Knopper, (Jan. 2002), p.16
5. ^ a b History of Tofu
6. ^ a b Shimbo, Hiroko (2001), The Japanese kitchen: 250 recipes in a traditional spirit,
Harvard Common Press, p. 133, ISBN 1-55832-177-2
7. Dougill, John (2006), Kyoto: a cultural history, Oxford University Press US,
p. 223, ISBN 0-19-530137-4
8. Shurtleff & Aoyagi 1998, p. 93
9. Liu, KeShun (1999), Soybeans: Chemistry, Technology and Utilization, Aspen
publishers, p. 137, ISBN 0-8342-1299-4
10. Joseph Needham, Science and Civilisation in China, Vol 6 Part 5 Chapter 40,
section d.2
11. American Heritage Dictionary.
12. Etymology, Tofu Magazine, retrieved 2008-01-05
13. tofu, dictionary.com
14. "[gypsum's] use in curdling bean-curds", China: its State and Prospects, June
1840, p. 80 in The Chinese Repository, vol. IV. at Google Books; "bean-curd, or
cheese (called by them Tow-foo)", J.F. Davis, "Chusan, with a Survey Map of the
Island", Journal of the Royal Geographical Society of London 23:261 (1853) at JSTOR
15. ^ a b Berk 1992, section 9.5
16. ^ a b Liu 1997.
17. http://lists.ibiblio.org/pipermail/homestead/2005-February/004183.html
18. ^ a b Guo & Ono 2005.
19. [1], Chow.com, April 3, 2008, accessed December 12, 2010.
20. ^ a b Shurtleff & Aoyagi 2000.
21. Julia Moskin (2005-01-05), Artisanal, Creamy . . . Tofu?, New York Times,
retrieved 2008-01-05
22. New tofu production method, FoodProductionDaily, retrieved 2008-01-05
23. Deep Seawater Business To Develop Local Economies, Japan for sustainability,
retrieved 2008-01-05
24. Chodang Bean Curd Village, Gangneung-city Tour, retrieved 2008-01-05
25. Chodang Sundubu (watery tofu) Village, Tour2Korea, retrieved 2008-01-05
26. ^ a b c d e Shurtleff & Aoyagi 2008, Volume IV, The History of Traditional
Non-Fermented Soyfoods, Chapter 36: History of Tofu
27. A photo
28. ^ a b c Shurtleff & Aoyagi 2008. Volume V, The History of Traditional
Fermented Soyfoods, Chapter 44: History of Fermented Tofu
29. The Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu,
mislabels this ingredient as "red date" (jujube) on the English-language list of
ingredients on its product labels, although the Chinese list of ingredients on the
same product lists (literally "red lees", i.e. red yeast rice).
30. "An Accidental Discovery: Freeze-Dried Tofu". Mitoku Company Website.
Mitoku Ltd.
31. Broken link, The Soy Daily [dead link] Not retrieved on 5 January 2008.
32. Shurtleff, (1998), p.22
33. Shurtleff, (1998), p.79
34. Burmese tofu recipe
35. ^ a b c Shurtleff & Aoyagi 2005.
36. Joseph Needham Science and Civilization in China, vol 6, part 5, chapter 40,
page 306-307, Cambridge University Press
37. Korean sundubu (soft tofu) and Okinawan tofu is still produced in a similar
manner, traditionally using seawater as a coagulant.
38. A taste of Japan, Donald Richie, Kodansha, 2001, ISBN 4-7700-1707-3
39. http://www.soyinfocenter.com/chronologies_of_soyfoods-tofu.php
40. http://nutritiondata.self.com/foods-tofu016000000000000000000.html
41. Ang, Liu & Huang 1999.
42.
43. Soy: Health Claims for Soy Protein, Questions About Other Components, U.S. Food
and Drug Administration
44. USDA National Nutrient Database for Standard Reference, Release 24 (year
2012): http://ndb.nal.usda.gov/ndb/foods/show/4817.
45. Sacks et al. 2006, section 2.
46. Sacks et al. 2006. See also Doheny, Kathleen (2006), Soy Claim as Heart Helper in
Dispute, HealthDay News, retrieved 2008-01-05
47.
48. ^ a b "Tofu 'may raise risk of dementia'". BBC News. 2008-07-04. Retrieved 2010-
 05-25.

[edit] References

Anderson, J. W.; Johnstone, B.M.; Cook-Newell, M.E. (1995), "Meta-Analysis of

the Effects of Soy Protein Intake on Serum Lipids", New England Journal of
Medicine 333 (5): 276282, doi:10.1056/NEJM199508033330502, PMID 7596371
Ang, Catharina Y. W.; Liu, KeShun; Huang, Yao-Wen, eds. (1999), Asian Foods:
Science & Technology, Lancaster, Pennsylvania: Technomic Publishing Co.
Berk, Zeki (1992), Technology of production of edible flours and protein products from
soybeans, FAO agricultural services bulletin, 97, Rome: Food and Agriculture
Organization of the United Nations, ISBN 978-92-5-103118-6.
Grundy, Scott M.; Cleeman, James I.; Daniels, Stephen R.; Donato, Karen A.;
Eckel, Robert H.; Franklin, Barry A.; Gordon, DJ; Krauss, RM et al. (2005),
"Diagnosis and Management of the Metabolic Syndrome. An American Heart
Association/National Heart, Lung, and Blood Institute Scientific Statement",
Circulation 112 (17): 27352752, doi:10.1161/CIRCULATIONAHA.105.169404,
PMID 16157765
Guo, Shun-Tang; Ono, Tomotada (2005), "The Role of Composition and
Content of Protein Particles in Soymilk on Tofu Curding by Glucono--lactone
or Calcium Sulfate", Journal of Food Science 70 (4): 258262, doi:10.1111/j.1365-
2621.2005.tb07170.x.
Liu, KeShun (1997), Soybeans: Chemistry, Technology, and Utilization, Springer,
ISBN 978-0-8342-1299-2.
Sacks, Frank M.; Lichtenstein, Alice; Van Horn, Linda; Harris, William; Kris-
Etherton, Penny; Winston, Mary; American Heart Association Nutrition
Committee (2006), "Soy Protein, Isoflavones, and Cardiovascular Health. An
American Heart Association Science Advisory for Professionals From the
Nutrition Committee", Circulation 113 (7): 10341044,
doi:10.1161/CIRCULATIONAHA.106.171052, PMID 16418439.
Shurtleff, William; Aoyagi, Akiko (2000), Tofu & soymilk production: a craft and
technical manual (3rd ed.), Lafayette, California: Soyfoods Center, ISBN 978-1-
928914-04-4.
Shurtleff, William; Aoyagi, Akiko (2005), Dou fu zhi shu (The book of tofu), Taibei
Shi, ISBN 978-986-81319-1-0. (In Chinese.)
Shurtleff, William; Aoyagi, Akiko (2008), A Comprehensive History of Soy. History
of Soybeans and Soyfoods Past Present and Future, Lafayette, California: Soyinfo
Center.
White, L. R.; Petrovitch, H.; Ross, G. W.; Masaki, K.; Hardman, J.; Nelson, J.; D;
 M (April 1, 2000), "Brain aging and midlife tofu consumption", Journal of the
American College of Nutrition 19 (2): 242255, PMID 10763906.
Shurtleff, William; Aoyagi, Akiko (1998), The book of tofu: protein source of the
future-- now!, Ten Speed Press, ISBN 1-58008-013-8.
Du Bois, Christine M.; Tan, Chee-Beng. Mintz, Sidney Wilfred (2008), The World
of Soy, University of Illinois Press, ISBN 0-252-03341-8
Knopper, Melissa. (Jan 2002), The joy of soy, The Rotarian, Vol. 180, No. 1, p. 16,
ISSN 0035-838X

[edit] External links

The Oxford companion to food Alan Davidson,Tom Jaine

Tofu Nutritional Value Information, About.com Vegetarian food, retrieved 2008-
01-05
Interview with Robyn Alderton regarding tofu itself and some related health benefits,
ABC Central West NSW, archived from the original on 2007-12-30, retrieved
2008-01-05
Large scale manufacture of Shan tofu (video) - Inle Lake, Myanmar

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