Tofu (also called bean curd) was first recorded during the Chinese Han dynasty about 2 000 years ago. It was introduced to Japan in the Nara period (710-94 AD) and reached Vietnam in the 10th-11th centuries. With the spread of Buddhism, tofu reached other parts of Southeast Asia as a source of protein for their vegetarian diet. It is a stable food in Thailand and Korea as well as other methods, texture, flavor, and usage in other parts of the world.
Was it invented by a Chinese person, or accidentally when boiled water was added to ground soybeans and mixed with impure sea salt, or ancient Chinese learned the method for curdling soy milk from the Mongolians or East Indians, or...?
/dòufu/ (Chinese)
"bean curd/ferment"
/tōfu/ (Japanese)
đậu hũ (Vietnamese)
เต้าหู้ (Thai)
/taohu/
두부 (Korean)
/dubu/
一 . Types (buy only organic):
(a) soft or silken tofu = for soups, smoothies, and sauces
(b) medium tofu = cubed into miso soup
(c) firm or extras-firm = pressing, marinating, and frying
二 . Nutrition and health:
(a) protein: 10.7 % for firm and 5.3% for soft
(b) plain tofu is gluten free; some flavored varieties contain glutenous ingredients, to avoid gluten, buy certified gluten-free
(c) cholesterol-free, low-calorie, high-protein, rich in bone-boosting calcium and manganese
(d) may reduce risk of heat disease when swapped for fat-heavy animal proteins
三 . Freezing:
(a) It makes it easier for marinades and gives a firmer, chewier texture.
(b) Remove from packaging, blot off excess moisture, place in a resealable container, and freeze.
(c) Let it defrost, but it will have a slight different taste by itself.
四 . Pressing tofu:
(a) to remove as much excess moisture as possible
(b) Cut into blocks of similarly sized slices.
(c) Lay them out on a paper towel-lined cutting board.
(d) Cover with more paper towels.
(e) Place something heavy on top.
(f) Leave it for at least an hour.
五 . Marinating:
(a) Avoid oil-based marinades.
(b) Use acidic-based marinades, such as vinegar or citrus.
六 . Using cornstarch:
(a) It can brown and get a little crispy on its own, but
(b) coating of cornstarch brings more crispness and crunch.
(c) Shake off excess cornstarch for a light coating before pan frying.
七 . Bake or grill; microwave:
(a) makes a chewy rather than crips tofu
(b) temperatures:
(1b) baking: 400F (200C) for 15 minutes on each side
(2b) broiled (good in soups): cook until heated through or for longer 20-30 minutes so that it develops just a little bit of a crust on the outside
(3b) steamed silken tofu (healthier): line a steamer basket with parchment or a cabbage leaf; steam as a whole block of tofu or cut into 3-ounce (90 g) slices; 7-10 minutes
(4b) stir-fry: as long as you like
(c) microwave: Place the tofu block in a microwave-safe bowl, cover with plastic cling wrap, microwave for about 5 minutes.
八 . Try some of our tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu
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