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| '''Tofu''' was called bean curd back in the ]. | '''Tofu''' was called bean curd back in the ]. | ||
| Its Chinese name 'tofu' (荳腐) did not become popular in the US English language until probably mid ]. | Its Chinese name 'tofu' (荳腐) did not become popular in the US English language until probably the mid ]. | ||
| Tofu is a type of food that is frequently associated with ]ism and mock meats, although its uses extend far beyond that. It usually comes packed in ], and comes in 2 main varieties: | Tofu is a type of food that is frequently associated with ]ism and mock meats, although its uses extend far beyond that. It usually comes packed in ], and comes in 2 main varieties: | ||
Revision as of 22:45, 30 October 2002
Tofu was called bean curd back in the 1970s. Its Chinese name 'tofu' (荳腐) did not become popular in the US English language until probably the mid 1980s.
Tofu is a type of food that is frequently associated with Vegetarianism and mock meats, although its uses extend far beyond that. It usually comes packed in water, and comes in 2 main varieties:
- Chinese style which ranges from extra firm (a texture similar to cheese) to extra soft (a texture similar to custard).
- Japanese style which has a texture similar to custard.
Generally, the firmer Chinese style is used for mock meats, while the Japanese style is used for desserts and sauces.
Tofu can be found in Asian markets and health food stores, although many larger grocery stores also stock it. In Chinese supermarkets, tofu can be found in four to five different grades of firmness and consistency. In the US market, the largest provider of tofu products is Hong Kong based Vitasoy International Holdings Ltd. who sell their tofu products under the trademark VITASOY, Nasoya and Azumaya.
Tofu is soybean curd, or some would call it soybean cheese, since it's made via a process similar to cheese. First, soybeans are ground up with water and cooked to produce soy milk. Next, a curdling agent is added to the soy milk to cause it to curdle, then the curds are pressed to form the final product. The extra firm variety of tofu is often called dried tofu (荳乾) because of their low water content, though it is not completely dry. One variety of dried tofu is sliced into long strings with a cross section smaller than 2mm×2mm. This shredded dried tofu (荳乾絲) is usually served cold like noodles. At the other extreme, the extra soft tofu are usually served as a Chinese dessert in syrup flavored with ginger or almond.
Fresh tofu has a sweet fragrance of soy. Tofu can be easily spoiled if not refrigerated properly during transportation, any trace of sour odor or taste is a telltale sign of staleness. Smaller supermarkets tend to sell sour tofu because some don't use refrigerated trucks for delivery like the bigger chain stores. Tofu is very high in protein and has almost no flavor of its own. This is what makes it versatile; it takes its flavor from whatever is added to it -- marinating is a popular way of flavoring tofu. Tofu can be made to taste like cheese, pudding, eggs, bacon, etc...
Furthermore, the texture of tofu can be altered to match the above dishes. Tofu's texture is altered by draining, freezing, pureeing, and cooking.
One can also purchase flavored tofu, fried tofu, or dried tofu. One famous Shanghaiese delicacy is stinky tofu which smells like rotten eggs.
See also: Chinese Buddhist cuisine