16 Facts About Tofu


Tofu, known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.

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Tofu making was first recorded during the Chinese Han dynasty about 2000 years ago.

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Tofu was introduced to Japan during the Nara period by Zen Buddhist monks, who initially called it "Chinese curd".

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The book Tofu Hyakuchin, published in 1782 of the Edo period, lists 100 recipes for cooking tofu.

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Tofu in the Philippines is widely eaten as the breakfast snack taho, or as tokwa, which is a staple alternative to meat in main meals and in numerous regional dishes.

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Tofu was introduced to the archipelago in the 10th to 13th centuries by Song dynasty Chinese mariners and merchants, along with many other foods that became staples of the Philippine diet.

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Tofu flavor is generally described as bland, which is the taste desired by customers in North America.

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Tofu production creates important by-products that are used in various cuisines.

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Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface.

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Tofu skin is commonly sold in the form of dried leaves or sheets.

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Tofu known as goma-dofu is made by grinding sesame into a smooth paste, combining it with liquid and kudzu starch, and heating it until curdling occurs.

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Tofu bamboos are often used in lamb stew or in a dessert soup.

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Tofu is often pan-fried and served as banchan with a dipping sauce.

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Tofu has been fused into other cuisines in the West, for instance in Indian-style curries.

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Tofu is considered a cooling agent in traditional Chinese medicine .

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Tofu structure is related to soy milk components, particularly colloid components such as protein particles and oil globules.

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