豆腐 Tofu also known as bean curd, can be silken, firm, extra firm or super firm, and many varieties in-between. Since it has a light flavor, it can be seasoned or marinated to suit the dish. It can be fried, scrambled, grilled, cooked, baked, pressed, isolated; a meal, in a dish, soup, bowl, noodles; breakfast, lunch, dinner.
Tofu-making was first recorded during the Chinese Han dynasty (220 BCE-AD 220). It was introduced to Japan during the Nara period (710-94 AD). It spread to other parts of Southeast Asia as well. The coagulating soy milk is high in protein and unflavored tofu is gluten-free. If you buy too many packages of tofu, it can be frozen, but takes on a different taste when thawed.
8-ton (7257 kg) tofu in 2015
(12 ft x 12 ft x 1.3 ft tall
3,64 m x 3,62 m x 0,4 m tall)
(Huainan, Anhui Porvince, China)
ごま豆腐 (Japanese)
/gomatōfu/
芝麻豆腐 (Chinese)
/zhīma dòufu/
Serves 4
14 ounce (400 g) organic extra-firm tofu, cut into 12 slabs
3 Tbs. (25 g) sesame seeds
1 Tbs. (15 ml) each: olive oil and balsamic vinegar
1/4 cup (60 ml)each: water, soy sauce or gluten-free liquid aminos
1 tsp. (5 g) each: organic brown sugar, minced ginger and garlic, cornstarch
sliced organic scallion
一. Press 1 side of the tofu slabs into the sesame seeds.
二. Sauté sesame side down in the oil until seeds are brown.
三. Whisk together: soy sauce/liquid aminos, balsamic vinegar, suger, ginger, garlic, cornstarch, and water.
四. Add to the pan and cook until thickened, 1-2 minutes.
五. Pour over the tofu.
六. Top with sliced scallions.
