Tofu
Seasoned tofu cubes in a Chinese dish
Chinese name
Traditional Chinese:	荳腐 or 豆腐
Simplified Chinese:	豆腐
Hanyu Pinyin:	dòufǔ
Literal meaning:	bean curd
Filipino name
Tagalog:	tokwa
Japanese name
Kanji:	豆腐
Hiragana:	とうふ
Korean name
Hangul:	두부
Hanja:	豆腐
Malay name
Malay:	tauhu
Tamil name
Tamil:	tahu
Thai name
Thai:	เต้าหู้ ({{IPA2|tâohûː}})
Vietnamese name
Vietnamese:	đậu phụ or đậu hũ or tàu hũ
Burmese name
Burmese:	(pebya/péprā:) or (tofu/tiuphü:)
Khmer name
Khmer:	តៅហ៊ូ
Indonesian name
Indonesian:	tahu

Tofu, also tōfu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin,^[1] made by coagulating soy milk, and then pressing the resulting curds into blocks. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Tagalog is one of the major languages used in the Philippines. are the Chinese characters that are used in the modern Japanese logographic writing system along with Hiragana (ひらがな 平仮名 Katakana is a Japanese Syllabary, one component of the Japanese writing system, along with Katakana and Kanji; the Latin alphabet Hanja is the Korean name for Chinese characters. More specifically it refers to those Chinese characters borrowed from Chinese and incorporated The Malay language ( ISO 639-1 code MS is an Austronesian language spoken by the Malay people and people of other ethnic groups who reside in the Tamil (ta தமிழ்; t̪əmɨɻ is a Dravidian language spoken predominantly by Tamil people of the Indian subcontinent. Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and Vietnamese ( tiếng Việt, or less commonly Việt ngữ) formerly known under French colonization as Annamese ( see Annam) The Burmese language (မြန်မာဘာသာ myà̃mà bàθà MLCTS: myanma bhasa) is the official Language of Burma. Khmer (ភាសាខ្មែរ or Cambodian, is the language of the Khmer people and the official language of Cambodia. Indonesian or Bahasa Indonesia, based on the Riau version of Malay language, was declared the official language with the declaration of The romanization of Japanese or ( is the use of the Latin alphabet to write the Japanese language. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. The byproduct of the process is soy pulp (also called okara in Japanese). Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the Soybean which remain in the filter sack when Pureed is a language spoken by over 130 million people in Japan and in Japanese emigrant communities

Tofu originated in ancient China,^[1] but little else is known about the origins of tofu and its method of production. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Tofu and its production technique were subsequently introduced into Japan in the Nara period (late eighth century) as well as other parts of East Asia. For a topic outline on this subject see List of basic Japan topics. The of the History of Japan covers the years from AD 710 to 794. The 8th century is the period from 701 to 800 in accordance with the Julian calendar in the Christian / Common Era. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Buddhism is a family of beliefs and practices Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. ^[2]

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol. This article is about the unit of energy For its use in Nutrition and Food labelling regulations, see the article on Food energy. Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs Cholesterol is a Lipid found in the Cell membranes and transported in the Blood plasma of all Animals It is an essential component of mammalian Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Calcium (ˈkælsiəm is the Chemical element with the symbol Ca and Atomic number 20 Magnesium (mægˈniːziəm is a Chemical element with the symbol Mg, Atomic number 12 Atomic weight 24 Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have a variety of harmful or beneficial effects when eaten in sufficient quantities. Estrogens (US otherwise oestrogens or œstrogens) are a group of Steroid compounds named for their importance in the Estrous cycle,

Contents 1 Production 1.1 Salt coagulants 1.2 Acid coagulants 1.3 Enzyme coagulants 2 Varieties 2.1 Fresh tofu 2.2 Processed tofu 2.2.1 Fermented 2.2.2 Flavored 2.2.3 Fried 2.2.4 Frozen 2.3 Byproducts of tofu production 2.3.1 Tofu skin 2.3.2 Okara 2.4 Tofu made from other legumes and grains 3 Preparation 3.1 Eastern methods 3.1.1 Lightly flavored 3.1.2 Fried 3.1.3 Soups, stews, and braised dishes 3.1.4 As flavoring 3.2 Western methods 4 History 4.1 Three theories of origin 4.2 In Asia 4.3 In the West 5 Nutrition and health information 5.1 Protein 5.2 Isoflavones 6 Sales and distribution 7 Etymology 8 See also 9 Notes 10 References 11 External links

Production

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling, and straining dried (or, less commonly, fresh) soybeans.

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. ^[3] The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.

Salt coagulants

• Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. Calcium sulfate is a common laboratory and industrial chemical Gypsum is a very soft Mineral composed of Calcium sulfate dihydrate with the Chemical formula Ca[[sulfur S]] O 4·2 It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium, an important mineral for treating and preventing osteoporosis. Osteoporosis is a Disease of Bone that leads to an increased risk of fracture. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of calcium.

• Chloride-type Nigari salts or Lushui (卤水 in Chinese) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility rate in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. Magnesium chloride is the name for the Chemical compounds with the formulas MgCl2 and its various hydrates MgCl2(H2Ox Calcium chloride (CaCl2 is an ionic compound of Calcium and Chlorine. Gypsum is a very soft Mineral composed of Calcium sulfate dihydrate with the Chemical formula Ca[[sulfur S]] O 4·2 These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated, which is called Lushui (卤水) in China. Magnesium chloride is the name for the Chemical compounds with the formulas MgCl2 and its various hydrates MgCl2(H2Ox Seawater is Water from a Sea or Ocean. On average seawater in the world's oceans has a Salinity of about 3 For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Magnesium sulfate is a Chemical compound containing Magnesium and Sulfate, with the formula MgSO4 The Chemical compound potassium chloride (KCl is a Metal Halide salt composed of Potassium and Chlorine. Calcium chloride (CaCl2 is an ionic compound of Calcium and Chlorine. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. ^[4]

Acid coagulants

• Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. Glucono delta-lactone ( GDL) is a naturally -occurring Food additive used as a Sequestrant, an Acidifier or a curing, This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. ^[5] Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Enzyme coagulants

• Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteinases from microorganisms. Enzymes are Biomolecules that catalyze ( ie increase the rates of Chemical reactions Almost all enzymes are Proteins Papain is a Cysteine protease ( Hydrolase Enzyme present in Papaya ( Carica papaya) and Mountain papaya ( Vasconcellea A protease is any Enzyme that conducts Proteolysis, that is begins protein Catabolism by Hydrolysis of the Peptide bonds that link In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 degrees Celsius. ^[4]

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu. ^[5] Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel. A gel (from the lat gelu &mdashfreezing cold ice or gelatus &mdashfrozen immobile is an apparently solid jelly-like material formed from a ^[3]

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufǔ) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Cheesecloth is a loosewoven Cotton Cloth used in Cheese making such as to press cheese curds for Poutine. Muslin is a type of finely-woven Cotton fabric, introduced to Europe from the Middle East in the 17th century Firmer tofus, such as Asian dry tofu (荳乾) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese doufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

Varieties

There is a wide variety of tofu available in both Western and Eastern markets. Despite the daunting variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from Tofu production also creates important side products which are often used in various cuisines.

Fresh tofu

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties.

• Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufǔ or huá dòufǔ, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. is a language spoken by over 130 million people in Japan and in Japanese emigrant communities "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. This article is mainly about the spoken Korean language See Hangul for details on the native Korean writing system "pure tofu"): This undrained tofu contains the highest moisture content of all fresh tofus. ^[6] Its texture can be described as similar to that of very fine custard. Custard is a range of preparations based on Milk and eggs thickened with heat In Japan and Korea, traditional soft tofu is made with seawater. Seawater is Water from a Sea or Ocean. On average seawater in the world's oceans has a Salinity of about 3 ^{[7][8][9][10][11]} Douhua (豆花, dòu huā or 豆腐花, dòufǔ huā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufǔ naǒ in Chinese), often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Dòuhuā (Chinese 豆花 or dòufǔhuā (Chinese 豆腐花 is a Chinese dessert made with an extra soft form of Tofu. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon. Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
• Asian firm tofu (simply called 豆腐 lǎo dòufǔ in Chinese; 木綿豆腐, momendōfu in Japanese, lit. is a language spoken by over 130 million people in Japan and in Japanese emigrant communities "cotton tofu"): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. Can be picked up easily with chopsticks. ^[12][6]
• Western firm/dried tofu (豆乾, dòu gān in Chinese, lit. "dry tofu"): An extra firm variety of tofu with the least amount of moisture of all fresh tofus. It has the firmness of fully cooked meat and a somewhat rubbery feel similar to paneer. Paneer ( Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian Cheese When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆乾絲, dòu gān sī in Chinese, or simply 乾絲, gān sī), which looks like loose cooked noodles, and can be served cold, stir-fried, or similar in style to Japanese aburaage. A noodle is food made from unleavened Dough that is cooked in a boiling liquid is a Japanese food product made from Soybeans It is produced by cutting Tofu into thin slices and deep frying first at 110~120 °C then at 180~200 °C again ^[13][12]

Fresh tofu is usually sold completely immersed in water to maintain its moisture content. ^[2]

Processed tofu

Many forms of processed tofus exist, due to the varied ways in which fresh tofu can be used. Some of these techniques likely originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors. ^[14]

Fermented

• Pickled tofu (豆腐乳 in Chinese, pinyin: dòufǔ rǔ, lit. Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu) is a form of processed preserved Tofu used in Chinese Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use "tofu dairy," or 腐乳; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. ^[14] The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufǔ rǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. Red yeast rice ( Chinese: 紅[[wiktionary 麴|麴]] 米, 红[[wiktionary 曲|曲]] 米; pinyin hóng qú mǐ Monascus purpureus (syn M albidus, M anka, M araneosus, M major, M ^[15]
• Stinky tofu (臭豆腐 in Chinese, Pinyin: chòu dòufǔ): A soft tofu that has been fermented in a unique vegetable and fish brine. Stinky tofu is a form of fermented Tofu, which as the name suggests has a strong Odor. ^[14] The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu that it is made from. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, and/or hot sauce. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce

Flavored

Flavors can be mixed directly into curdling soy milk while the tofu is being produced. Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from Gelatin (also gelatine, from French gélatine) is a translucent colourless brittle nearly tasteless solid substance, extracted from the Agar or agar agar is a Gelatinous substance derived from Seaweed.

• Sweet: Common sweet dessert tofus include peanut tofu (落花生豆腐, luòhuāshēng dòufǔ in Chinese and jimami-dōfu in Japanese), almond tofu (杏仁豆腐, xìngrén dòufǔ in Chinese; 杏仁豆腐, annindōfu in Japanese), mango tofu, and coconut tofu. In order to produce these forms of tofu, sugar, fruit acids, and flavorants are mixed into soy milk prior to curdling. Most sweet tofus have the texture of silken tofu and are served cold.
  • Products called "almond tofu" in some cases are actually not made from tofu but are instead gelatinous desserts made from agar or gelatin and whitened with milk or coconut milk. Agar or agar agar is a Gelatinous substance derived from Seaweed. Gelatin (also gelatine, from French gélatine) is a translucent colourless brittle nearly tasteless solid substance, extracted from the Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. In Japan these are canned with syrup and sold as a sweet dessert.

• Savory: Egg tofu (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufǔ; often called 日本豆腐, rìbĕn dòufǔ, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The mixture is filled into tube shaped plastic bags and allowed to curdle. The tofu is then cooked in its packaging and sold. Egg tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein.

Fried

• With the exception of the softest tofus, all forms of tofu could be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core (豆泡 in Chinese, dòupào, lit. Deep frying is a Cooking method in which food is submerged in hot oil or Fat. "bean bubble," describing the shape of the fried tofu as a bubble).
• Tofus such as firm Asian and dry tofu, with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhà dòufǔ, lit. "fried tofu"). These may be eaten by themselves or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian

Frozen

• Thousand layer tofu (千葉豆腐, 凍豆腐 or 冰豆腐 in Chinese, lit. "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu results in the formation of large cavities that appear to be layered (pseudostratified). The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a regional specialty in parts of Taiwan. This tofu is defrosted and sometimes squeezed of moisture prior to use. ^[2]
• Koyadofu (kōyadōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. This article is about the mountain in Japan For the historical Haida chief in the Queen Charlotte Islands of British Columbia see Koyah. The history of Buddhism in Japan can be roughly divided into three periods namely the Nara period (up to 784 the Heian period (794–1185 and the post-Heian period Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. It is sold in freeze-dried blocks or cubes in Japanese markets. Freeze drying (also known as lyophilization or cryodesiccation) is a Dehydration process typically used to preserve a perishable material It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. is an essential Condiment used in Japanese cuisine, consisting of 40%–50% sugar Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches. is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste

Byproducts of tofu production

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk is called okara.

Tofu skin

Boiling of soy milk, in an open shallow pan , produces a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. ^[2] The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔ pí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture. ^[16]

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù chúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegetarian cuisine.

Some factories dedicate production to tofu skin and other soy membrane products.

Okara

Okara (雪花菜, xuě huā caì, lit. Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the Soybean which remain in the filter sack when Pureed "snowflake vegetable"; 豆腐渣, dòufǔ zhā, lit. "tofu sediment/residue"; kongbiji, 콩비지 in Korean), sometimes known in the west as soy pulp, is the fibre, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. ^[2] Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines. It is also an ingredient for vegetarian burgers produced in many western nations. A veggie burger is a Vegetarian Hamburger. The patty of a veggie burger can be made from Vegetables Legumes nuts, Dairy

Tofu made from other legumes and grains

• Black bean tofu (黑豆花): A type of tofu made from plain black beans and soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular tofu flower and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste. "
• Burmese tofu (to hpu in Burmese): A type of tofu made from besan (chana dal) flour instead of soybeans; the Shan variety uses yellow split pea flour instead. Burmese tofu ( tòpʰú or) is a food of Shan origin and is different from Chinese Tofu which is made from Soybeans. The Burmese language (မြန်မာဘာသာ myà̃mà bàθà MLCTS: myanma bhasa) is the official Language of Burma. Gram flour is a Flour made from ground Chana dal, a lentil similar to chickpeas The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, The Shan (ရှမ်းလူမျိုး ʃán lùmjóʊ) are a Tai Ethnic group of The pigeon pea ( Cajanus cajan, syn Cajanus indicus) is a perennial member of the family Fabaceae. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine. Burma, officially the Union of Myanmar ( pjìdàunzṵ mjàmmà nàinŋàndɔ̀ is the largest country by geographical area in mainland Southeast Asia. The Bamar ( bəmà lùmjó also called Burman) are the dominant Ethnic group of Burma, constituting approximately 68% (30000000 of the population The cuisine of Myanmar (or Burma has been influenced by the respective cuisines of China, India and Thailand. ^[17]

To hpu may be fried as fritters cut in rectangular or triangular shapes; the latter fried twice, hence the name hnapyan gyaw (literally "twice fried"), is the common form in the Shan States. Shan State is an administrative division of Myanmar (Burma, which takes its name from the Shan people, one of several ethnic groups that inhabit the area To hpu nway, creamy and soft before it sets, is also popular served hot on its own or with rice noodles. Rice noodles are Noodles that are made from Rice. Their principal ingredients are Rice flour and water To hpu gyauk, which are deep fried, thin, and crispy, are similar to prawn or fish crackers. Krupuk, kerupuk, or kroepoek in ( Indonesia) Keropok in ( Malaysia) bánh phồng tôm in Vietnam; prawn

Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

To hpu gyaw (Burmese tofu fritters)

To hpu nway (warm Burmese tofu) and to hpu gyaw (Burmese tofu fritters) salad

To hpu gyauk (Burmese tofu crackers, ready for deep frying)

Hsan ta hpo (Burmese rice tofu) salad

Preparation

Tofu has very little flavor or smell on its own. As such, tofu can be prepared either in savory or sweet dishes, acting as a canvas for presenting the flavors of the other ingredients used.

Eastern methods

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings.

Lightly flavored

The light greenish "bean" smell of tofu is much enjoyed in East Asian cuisines and fresh tofu is often eaten plain or simply flavored.

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, scallions, and soy sauce. For a topic outline on this subject see List of basic Japan topics. is a popular Japanese dish made with chilled Tofu and toppings Ginger is commonly used as a cooking spice throughout the world "Green onions" redirects here For other uses see Green onion. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce In many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋), and sesame seed oil. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National is the Japanese name for a preparation of dried fermented, and smoked Skipjack tuna ( Katsuwonus pelamis, sometimes referred to as Bonito Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum.

In Chinese cuisine, Dòuhuā (豆花) is served with toppings like boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Dòuhuā (Chinese 豆花 or dòufǔhuā (Chinese 豆腐花 is a Chinese dessert made with an extra soft form of Tofu. The peanut, or Groundnut ( Arachis hypogaea) is a species in the Legume family Fabaceae native to South America, Mexico The azuki bean (also spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small Breakfast cereal health benefits There has been increasing interest in oatmeal in recent years due to its beneficial health effects Tapioca is a flavorless colorless odorless Starch ||-||} Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden Ginger is commonly used as a cooking spice throughout the world The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L During the summer, dòuhuā is served with crushed ice; in the winter, it is served warm. ^[18]

In Korean cuisine, dubu jorim consists of cubes of firm tofu that are pan fried and seasoned with soy sauce, garlic, and other ingredients. Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change Cubes of cold, uncooked tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakkoare also enjoyed.

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Philippines ( Filipino: Pilipinas, officially known as the Republic of the Philippines (fil ''Republika ng Pilipinas'' RP Tahô is a Philippine Snack food made of fresh soft/silken tofu, arnibal ( brown sugar syrup) and pearl Sago is a Starch extracted from the Pith inside stems of the sago palm Metroxylon sagu

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

Fried

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, and canola oil to varied results. The sunflower ( Helianthus annuus) is an Annual plant in the family Asteraceae and native to the Americas, with a large flowering Canola is a type of Edible oil derived from plants initially bred in Canada by Keith Downey and Baldur Stefansson in the 1970s Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. A doughnut (also spelled "donut" is a sweet Deep-fried piece of Dough or batter. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste or cooked in soups. Surimi ( Japanese: 擂[[wiktionary り|り]] 身, lit "ground meat" also called kani;) is a Japanese Loan word ^[18] In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Kombu or konbu (昆布 kombɯ also called dashima (다시마 dasima) or haidai ( are edible Kelp Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi dōfu, often shortened to age tofu or age dofu) is a Japanese Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Blanching (also spelled blenching) is a cooking term that describes a process of Food preparation wherein the food substance usually a vegetable or fruit is plunged Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce is an essential Condiment used in Japanese cuisine, consisting of 40%–50% sugar is a type of thick Wheat -based Noodle popular in Japanese cuisine. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) . In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables

Soups, stews, and braised dishes

A rather famous hot Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Mapo doufu (Mapo tofu is a popular Chinese dish from the Sichuan (Szechuan province This involves braised tofu in a beef, chili, and a fermented bean paste sauce. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows In the Shanghai region it is called málà dòufǔ (麻辣豆腐). Shanghai ( 上[[wikt 海|海]] is the largest city in China in terms of population and one of the largest urban areas in the world with over 20 million

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices. Some types of dried tofu are preseasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐) or "soy sauce stewed tofu" (鹵水豆腐). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. "Green onions" redirects here For other uses see Green onion. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors. ^[18]

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. Meatloaf is a Meat dish consisting of seasoned ground meat (usually Ground beef or a combination of ground beef with Veal, lamb A meatball is a generally mass of ground Meat that is typically rolled meat comprised of rolled ground beef and other ingredients such as Bread or In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste. Paneer ( Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian Cheese

Tofu bamboos are often used in lamb stew or in a dessert soup. Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Tofu skins are often used as wrappers in dim sum. Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

In Korean cuisine, soft tofu (sundubu in Korean) is used to make a thick soup called sundubu jjigae (순두부 찌개). Sundubu jjigae (sundubu ʨiɡɛ is a hot and spicy Jjigae ( Korean Stew) made with uncurdled dubu (tofu, Seafood

As flavoring

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a Vegetable, sometimes accompanied Ipomoea aquatica is a semi- aquatic Tropical plant grown as a Leaf vegetable. It is often eaten directly as a condiment with rice or congee. A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small

Western methods

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces. Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Textured or texturized vegetable protein ( TVP) also known as textured soy protein ( TSP) is a Meat substitute made Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna). Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern

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

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon etc. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Pudding most often refers to a Dessert, but can also be a savory dish An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Tofu's texture can also be altered by freezing, pureeing, and cooking. For freezing as a method of food preservation see Frozen food. Purée and (more rarely mash are general terms for food usually Vegetables or Legumes that have been ground pressed and/or strained to the Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of high-quality, non-animal protein. The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America For a topic outline on this subject see List of basic Australia topics. New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea

History

Tofu originated in ancient China,^[1] however little else is known about the exact historic origins of tofu and its method of production. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National While there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Butter is a Dairy product made by churning fresh or fermented Cream or Milk.

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National

Three theories of origin

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Líu Ān ( 179 - 122 BC was a Chinese Prince and advisor to his nephew Emperor Wu of Han (武帝 of Han Dynasty in China and the The Han Dynasty ( 206 BC–220 AD followed the Qin Dynasty and preceded the Three Kingdoms in China. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. Chinese civilization originated in various city-states along the Yellow River ( valley in the Neolithic era ^[12][2]

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would likely have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. ^[19] This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way. ^[12]

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk spoiled") and the term doufu or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation. ^[12]

In Asia

Although its development likely preceded Liu An, tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National The 2nd century BC started the first day of 200 BC and ended the last day of 101 BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times. The Song Dynasty ( Wade-Giles: Sung Ch'ao was a ruling dynasty in China between 960&ndash1279 CE it succeeded the Five Dynasties and Ten Kingdoms The Yuan Dynasty ( Pinyin: Yuáncháo Dai Ön Ulus (Дай Юан Улс was a ruling Dynasty founded by the Mongol leader Kublai

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. Refrigeration is the process of removing Heat from an enclosed space or from a substance and moving it to a place where it is unobjectionable During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Guan Yu ( Chinese: 關羽 Guān Yǔ was a general under the warlord Liu Bei during the late Eastern Han Dynasty and Three Kingdoms era of Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. Yim Wing-chun (嚴詠春 is a historical character often cited in Wing Chun legends as the first Wing Chun master (Tofu as such plays a part in the 1994 movie about her life, "Wing Chun". Wing Chun ( Yong Chun) is a 1994 Hong Kong martial arts - action film. )

Tofu and its production technique were subsequently introduced into Japan in the Nara period (late eighth century) as well as other parts of East Asia. For a topic outline on this subject see List of basic Japan topics. The of the History of Japan covers the years from AD 710 to 794. The 8th century is the period from 701 to 800 in accordance with the Julian calendar in the Christian / Common Era. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183^[20]. The Kasuga Shrine ( Japanese: 春日大社 Kasuga-taisha) is a Shinto shrine in the city of Nara, in Nara Prefecture, is the capital city of Nara Prefecture in the Kansai region of Japan. The book Tofu Hyakuchin (豆腐百珍), published in the Edo period, lists 100 recipes for cooking tofu. The Tofu Hyakuchin (豆腐百珍 is a Japanese recipe book written by Ka Hitsujun (何必醇 and published in 1782 during the Edo period. The, also referred to as the Tokugawa period (徳川時代 Tokugawa-jidai) is a division of Japanese history running from 1603 to 1868

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Buddhism is a family of beliefs and practices ^[2] Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage. A staple food is a Food that forms the basis of a Traditional diet. Vietnam (ˌviːɛtˈnɑːm Việt Nam) officially The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj Korea is a geographic area composed of two sovereign countries a civilization and a former state situated on the Korean Peninsula in East Asia.

Tofu is so highly esteemed in Korean culture that the menus of many Korean restaurants are based almost entirely on tofu, including some which feature only sundubu jjigae (a stew made with soft tofu) and gochujang (red chili paste). Sundubu jjigae (sundubu ʨiɡɛ is a hot and spicy Jjigae ( Korean Stew) made with uncurdled dubu (tofu, Seafood Gochujang is a savory and pungent fermented Korean Condiment, a kind of hot sauce

In the West

Tofu was not well known to most Westerners before the middle of the 20th century. The twentieth century of the Common Era began on With increased cultural contact and an interest in vegetarianism, tofu has become almost universally known in the west. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea However, due largely to ongoing attempts to use tofu as a substitute for traditional western meat-foods, with imperfect success, it is often regarded as unappetizing, and is often the butt of jokes, much like the product Spam. Name origin Introduced on July 5 1937, the name "Spam" was chosen in the 1930s when the product whose original name was far less memorable (Hormel This is not to say that there are not significant numbers of westerners with a taste for tofu, though. For example, several types of preflavored tofu are sold at major supermarket chains, such as Albert Heijn in the Netherlands. Albert Heijn BV is a Supermarket chain founded in 1887 in Oostzaan, Netherlands. Grocery stores in urban areas of the United States generally stock many varieties of tofu as well.

Nutrition and health information

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol (a risk factor for heart disease). This article is about the unit of energy For its use in Nutrition and Food labelling regulations, see the article on Food energy. Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 Cholesterol is a Lipid found in the Cell membranes and transported in the Blood plasma of all Animals It is an essential component of mammalian ^[21] Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Calcium (ˈkælsiəm is the Chemical element with the symbol Ca and Atomic number 20 Magnesium (mægˈniːziəm is a Chemical element with the symbol Mg, Atomic number 12 Atomic weight 24

Protein

Tofu is relatively high in protein, about 10. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl 7% for firm tofu and 5. 3% for soft "silken" tofu with about 2% and 1% fat respectively as a percentage of weight. ^[22]

In 1995, a report from the University of Kentucky, financed by The Solae Company St. Louis, Missouri (the PTI division of DuPont), concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (bad cholesterol) and triglyceride concentrations. The University of Kentucky, also known as UK, is a public, Co-educational, University, and is also the state's land-grant university located Low-density lipoprotein ( LDL) is a type of Lipoprotein that transports Cholesterol and Triglycerides from the Liver to peripheral ^[23] However, High Density Lipoprotein HDL (good cholesterol) did not increase. High-density lipoproteins ( HDL) is one of the 5 major groups of Lipoproteins ( Chylomicrons, VLDL, IDL, LDL, HDL Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. Phytoestrogens, sometimes called "dietary estrogens" are a diverse group of naturally occurring non steroidal plant compounds that because of their structural similarity with On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. "^[24] 100 grams of firm tofu, for instance, contains 11. 5 grams of soy protein. ^[25]

In January 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits cast doubt on the FDA allowed "Heart Healthy" claim for soy protein. The American Heart Association (AHA is a Non-profit organization in the United States that fosters appropriate ^[26] Among the conclusions the authors state, "In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health. "^[27]

Isoflavones

Soy isoflavones have not been shown to reduce post menopause hot flashes in women and the efficacy and safety of isoflavones to help prevent cancers of the breast, uterus or prostate is in question. Menopause is the permanent shutting down of the female Reproductive system, a considerable length of time before the end of the lifespan Hot flashes (also known as hot flushes or night sweats if they happen at night are a symptom of the changing Hormone levels that are considered to be Thus, soy isoflavone supplements in food or pills is not recommended. ^[28]

A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between brain atrophy and consumption of tofu. ^[29] Nevertheless, this is a single study and by itself, does not show conclusively that soy isoflavones cause brain atrophy.

This study by L. R. White, et al. , from the National Institute of Aging, NIH, was rejected as not credible by the Food and Drug Administration. "NIH" redirects here For other meanings of NIH see NIH (disambiguation. ^[24]

Sales and distribution

In the West, tofu can be obtained in Asian markets, farmers' markets, and health food stores. The term Health food has been used in the United States since the 1920s to refer to specific foods claimed to be especially beneficial to Health. Depending on its local popularity, many grocery stores also stock tofu. The largest provider of tofu products in the United States is House Foods America Corp, a subsidiary of Japan based company, House Foods Corp (ハウス食品）. The United States of America —commonly referred to as the ( is one of Japan's largest food manufacturers and brands It began in 1913 in Osaka as Urakami Shoten and began selling curry in 1926

House Foods America Corp. has tofu plants in California and New Jersey with a combined capacity of manufacturing 350,000 pieces of tofu per day. Other major brands are Vitasoy, a subsidiary of a Hong Kong based company, which also manufactures the brands Nasoya and Azumaya; and Mori-Nu (Morinaga Nutritional Foods), a subsidiary of Morinaga Milk Industry (森永乳業) of Japan, which pioneered the sale of shelf-stable, aseptically packaged tofu. Vitasoy ( ( is a brand of Beverages and desserts in Hong Kong. ( is a milk products and sweets company in Tokyo, Japan, in operation since September 1, 1917. Tetra Pak is a multinational Food processing and Packaging company of Swedish origin

In the East, tofu may be produced locally by relatively small vendors or distributed widely by large national brands. Fresh tofu is usually bought from local vendors and is sold directly from large bins or pots at street markets. A Street market is an outdoor Market such as traditionally held in a Market square in a Market town, and are often held only on particular days of the week Asian firm tofu and "tofu flower" are commonly sold in this manner and are usually no more than a few hours old. Tofu that is sold by large manufacturers often comes packaged in sealed plastic cartons or tubes, and may be at most two weeks old. In Chinese supermarkets, tofu can be found in many different flavors and grades of consistency. Customer divider barjpg|thumb|In supermarkets sellers periodically change prices for classes of goods in response to market conditions rather than negotiating the price of each good

Most silken and flavored tofus are produced by large factories. This is due to the fact that such factories have the facilities to meet the required sanitary conditions for production of these forms of tofu on a large scale. In Japan, silken tofu is made daily without preservatives and is considered unsellable if it sits unsold in the supermarket for 2 days. Firm tofu is not eaten in Japan without frying as it's considered "crude".

Etymology

The English word "tofu" comes from the Japanese tōfu (豆腐), listen (help·info) which itself derives from the Chinese dòufǔ (豆腐 or 荳腐). is a language spoken by over 130 million people in Japan and in Japanese emigrant communities Although in both languages the characters together translate as "bean curd," the literal meaning of the individual characters is "bean" (豆) and "curdled" (腐). ^[30][31]

See also

• Tempeh
• Soy milk
• Soybean
• Douhua
• Buddhist cuisine
• Chinese cuisine
• Indonesian cuisine
• Japanese cuisine
• Korean cuisine
• Vegetarian cuisine
• Vietnamese cuisine
• Los Angeles Tofu Festival

Notes

References

External links

• Tofu Nutritional Value Information. About. com Vegetarian food. Retrieved on 2008-01-05. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1477 - Battle of Nancy: Charles the Bold is killed and Burgundy becomes part of France.
• Interview with Robyn Alderton regarding tofu itself and some related health benefits. ABC Central West NSW. Retrieved on 2008-01-05. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1477 - Battle of Nancy: Charles the Bold is killed and Burgundy becomes part of France.

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