Though tofu originated in China nearly 2 000 years, it has found its way into many East Asian and Southeast Asian cuisines. Benjamin Franklin was the first American to mention "Towfu" in a letter in 1770 while visiting London. The first tofu company in the U.S. was in 1878. But, it was not well known until middle of the 20th century.
Korean tofu is marinated in various spices and varies from family to family.
두부 (Korean)
/dubu/
1 package of organic, firm tofu
3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos
4 Tbs. (60 ml) water
garlic minced (to taste)
1 Tbs. (6 g) paprika and for more heat, cayenne pepper
1 Tbs. (15 g) organic honey
1 Tbs. (15 ml) sesame oil
organic green onions, chopped
sesame seeds
일 /il/ 1. Press the tofu with heavy object for 15 minutes to release the water or heat in the microwave for 4 minutes.
이 /ee/ 2. Cut into small squares.
삼 /sam/ 3. Fry in the oil until it turns brown.
사 /sa/ 4. Whisk: soy sauce/liquid aminos, water, garlic, spices,and honey.
오 /oh/ 5. Pour the sauce over the tofu.
육 /yook/ 6. Garnish with green onions and sesame seeds.
칠 /chil/ 7. Serve as a side dish.
Here are many more tofu dishes:
