The negative surface charges on these globulins usually cause them to repel each other. The films are collected and dried into yellowish sheets known as "soy milk skin" (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). It can be picked up easily with chopsticks.[18][52]. Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants in many municipalities. Gelled with gypsum, this tofu is undrained, unpressed and contains a high moisture content. These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. In Japan, it is used to make ice cream.[66]. Firm tofu (called 老豆腐 lǎodòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, "cotton tofu"; 모두부, mo-dubu in Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. Ring in the new year with a Britannica Membership, This article was most recently revised and updated by. The skin that forms on top of the soy milk as it stands is removed and dried in sheets for use in vegetarian dishes. It is claimed to invigorate the spleen, replenish qi, moisten and cool off yang vacuity, and detoxify the body. Tofu skin (yuba): Before soy milk is made into tofu, or curds, it’s heated, causing a thick film to form on the surface. Indians use tofu in their cuisine, such as in Indian mee goreng, and rojak pasembor. How Is Tofu Made? Grated firm Western tofu is sometimes used in conjunction with textured vegetable protein (TVP) as a meat substitute. 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. In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, or a syrup flavored with ginger or almond. Some variation exists among soft tofus. A similar dessert made with coconut milk or mango juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe. Tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. It is often eaten directly as a condiment with rice or congee. Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. [74] Soft, unpressed sun-dubu is used as the main ingredient of sundubu-jjigae (soft tofu stew),[75] while other soups and stews such as doenjang-guk (soybean paste soup), doenjang-jjigae (soybean paste stew), and kimchi-jjigae (kimchi stew) tend to have diced firm tofu in them. Tofu is a protein-rich food made by coagulating soy milk from liquid to solid and pressing it into blocks. "Japan bean curd") is the main type of savory flavored tofu. Here’s a fact of life, air fryer tofu is one of the easiest and delicious quick meals on this blog. It's normally coagulated at the restaurant into a serving container. The English word "tofu" comes from Japanese tōfu (豆腐), a borrowing of Chinese 豆腐 (Mandarin: dòufu) 'bean curd, bean ferment'. Tofu, also known as bean curd 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, or extra firm. Tofu is usually made up of three major ingredients. [49][50] The curds remain loose and soft. Although soybeans are not technically a grain, the Chinese considered the soybean one … Douhua is not always considered a type of tofu, but rather a type of food in its own right. It has a subtle flavor, so it can be used in savory and sweet dishes. Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese invention - doufu. [63], The skin can also be dried into a product known as "tofu bamboo" (腐竹, fǔzhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or into many other shapes. Tofu, or bean curd, is a popular food derived from soya. Egg tofu [ja] (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàndòufu; often called 日本豆腐, Rìbĕn dòufu, lit. Healthline - What is Tofu and is it Good for You? [70] In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. It is usually served either with a sweet ginger syrup, or a mushroom gravy called da lu (打卤). [22] In 1770 Franklin also corresponded with James Flint on the subject of how the Chinese converted callivances (soybeans) into tofu. Eliminating these off flavors makes a tofu that is "bland." The soy milk is poured into molds to allow the carbohydrate-laden whey to drain off. An American Heart Association Science Advisory for Professionals From the Nutrition Committee", "Chapter 44: History of Fermented Tofu (to Nov. 1985)", "Brain aging and midlife tofu consumption", Physicians Committee for Responsible Medicine, An Essay on Abstinence from Animal Food, as a Moral Duty, Moral Inquiries on the Situation of Man and of Brutes, Thirty-nine Reasons Why I Am a Vegetarian, Why We Love Dogs, Eat Pigs, and Wear Cows, https://en.wikipedia.org/w/index.php?title=Tofu&oldid=1007395096, Articles containing Chinese-language text, Articles containing Japanese-language text, Articles with Korean-language sources (ko), Wikipedia indefinitely move-protected pages, Articles containing Burmese-language text, Articles containing Vietnamese-language text, Articles containing Malay (macrolanguage)-language text, Articles containing Indonesian-language text, Articles containing Tagalog-language text, Articles with unsourced statements from May 2014, Articles with unsourced statements from October 2020, Interlanguage link template forcing interwiki links, Articles with unsourced statements from January 2019, Articles with unsourced statements from April 2019, Articles with unsourced statements from November 2018, Pages using Sister project links with wikidata namespace mismatch, Pages using Sister project links with hidden wikidata, All Wikipedia articles written in American English, Creative Commons Attribution-ShareAlike License, The coagulation of the soy milk to form curds (, The pressing of the soybean curds to form tofu cakes, Chloride-type Nigari salts or Lushui (Traditional: 鹵水, 滷水; Simplified: 卤水; Pinyin: lǔshuǐ) –, Other edible acids: Though they can affect the taste of the tofu more, and vary in density and texture, acids such as, This page was last edited on 17 February 2021, at 22:35. Heating soy milk denatures the proteins and exposes hydrophobic groups normally oriented toward the inside of the globulin structure. On the basis of this research, PTI, in 1998, filed a petition with the Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The soybean protein consists of many different subunits which are sensitive to heat, pH and ionic strength and become unevenly distributed among soluble and particulate fractions due to hydrophilic and hydrophobic interaction because of the amino acid composition. This is a popular food to accompany alcoholic drinks (anju). Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. In Southeast Asia, tofu was introduced to the region by Chinese immigrants from Fujian province, as evidenced by many countries in Southeast Asia referring to tofu using the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. "fried tofu"). In Malaysia, douhua is usually served warm with white or dark palm sugar syrup, or served cold with longans. [40], The curds are processed differently depending on the form of tofu that is being manufactured. It is also an ingredient for vegetarian burgers in many Western nations. tofu - Student Encyclopedia (Ages 11 and up). [citation needed], Tofu dishes common in Japan include: three delicacies (三鲜) Japanese tofu; shrimp Japanese tofu; Japanese tofu in ketchup; teppanyaki Japanese tofu; and Japanese fish-flavored tofu. It is frequently served at breakfast or for dessert. Tofu -- or bean curd -- is made by pressing curdling soy milk into a solid block. Some of them are squeezed using heavy weights to eliminate excess moisture. Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Tofus such as firm East Asian and dòugān (Chinese 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, zhádòufu, lit. …a whitish liquid suspension, and tofu, a curd somewhat resembling cottage cheese. 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. Tahu tuna. Unpressed bittern-gelled soft tofu is called sun-dubu (순두부; "mild tofu") in Korean. The tofu, to put it mildly, was outstanding. In Vietnam, dòuhuā, pronounced đậu hủ, đậu phụ, is a variety of soft tofu made and carried around in an earthenware jar. Okara, from the Japanese 雪花菜(おから) is known as 雪花菜 xuěhuācài, in Chinese, lit. In Indonesia, Malaysia, Singapore, Thailand, Cambodia, Myanmar, the Philippines and Vietnam, tofu is widely available and used in many local dishes.

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