Where does tofu come from?
Although vegetarianism feels like a recent trend, humans have been creating meat alternatives for over two millennia. Tofu is the very first plant-based meat and was originally developed in ancient China during the Han Dynasty as a way to preserve and utilise soybeans. According to legend, tofu was created by Prince Liú Ān (179–122 BC) in an attempt at producing an elixir of immortality.
Tofu spread throughout Asia and eventually made its way to Japan in the 700s, where it became a staple food. According to American literature, tofu arrived in the West in the 18th century – introduced by Benjamin Franklin who mistakenly interpreted soybeans as a variation of ‘Chinese cheese’. Many of the meat substitutes we eat today have soy as their first ingredient, and are direct descendants of the original.
Is tofu related to Buddhism?
Buddhism teaches the practice of no harm to all living beings, and many followers choose to follow a vegetarian or vegan diet as a way of following this principle. The use of tofu as a protein source for Buddhist monks is an example of how their religious beliefs have influenced their dietary choices. However, not all Buddhists are vegetarian, and the choice to follow a meat-free diet is a personal one that varies among individuals and communities.
Why is tofu so popular today?
In recent years, tofu has gained mass popularity as a meat alternative, and can be found in many different forms, including silken, firm, and extra-firm, making it suitable for a wide range of recipes and cooking styles. Tofu is widely appreciated for its versatility and health benefits, as it is high in protein, low in fat, and contains no cholesterol.
How do you make tofu?
The process of making tofu involves the following steps:
Soybean preparation: The dried soybeans are soaked, ground into a fine pure, then boiled in hot water.
Coagulation: A coagulant, such as magnesium chloride or calcium sulphate, is added to the pureed soybeans to cause the protein and liquids to separate and form curds.
Pressing: The curds are then pressed to remove excess liquid, forming a solid block of tofu.
Curd cutting: The block of tofu is cut into smaller sized pieces – depending on the desired final product.
Processing: The tofu can also be further processed, such as by being flavoured, fried, or blended, to create more complex tofu products.
What are the best tofu dishes?
For centuries, Chinese and Japanese cooks have used the versatile ingredient in a variety of braises, stir-fries, stews, soups, and deserts. Today, tofu’s high protein content and low calorie count make it a popular choice all over the world for those who follow a vegetarian or vegan diet. Here are four of the best tofu dishes to try out at home:
Tofu Pad Thai
This classic dish is made by stir-frying rice noodles with tofu, vegetables, and a flavourful sauce made with ingredients such as soy sauce, palm sugar, and tamarind paste. Tofu pad thai is typically garnished with peanuts, cilantro, lime, and bean sprouts. For best results, use extra-firm tofu that has been frozen so it can easily absorb flavours, and simmer the tofu in salted water briefly to make it less likely to crumble in the pan.
Tofu Katsu Curry
This hearty Japanese favourite is made by coating slices of tofu in panko breadcrumbs and then deep frying until golden and crispy. The crispy tofu is then served over steamed rice with a thick and creamy katsu sauce, usually made from curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger.
Kimchi Tofu Stew
Inspired by Korean sundubu jjigae, this soft tofu stew is made by cooking kimchi, tofu, vegetables and meat (usually pork) in a flavourful broth. The stew is typically seasoned with gochujang (fermented chilli paste), garlic, ginger, and other spices to create a spicy, tangy, and savoury flavour. It is typically served hot with steamed rice and can also be garnished with sesame seeds, green onions, and other ingredients.
Miso Soup
Miso soup is a traditional Japanese broth made from a mixture of dashi (a broth made from bonito flakes and kelp) and miso paste (fermented soybean paste). The soup is typically light and flavorful, with other ingredients such as tofu, seaweed, and green onions added for flavour and texture. Serve this warming soup next time you’re needing a pick me up, or alongside any of your most loved sushi rolls.
Tofu originated in China over 2000 years ago as a food made from soybeans. It is now one of the most commonly used ingredients for meat-free dishes across continents. The story of tofu shows that while meat alternatives are often portrayed as new and curious treats for Western hipsters, they are actually just the latest iteration of two millennia of multicultural innovation.
