Tofu recipes & tofu health & chinese tofu


cook tofuTofu originated in ancient China,but little else is known about the origins of tofu and its original method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period, and Taiwan. It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion’s vegetarian diet.

Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium. 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.

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 Ma Po Toufuproduction of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and “silken” tofu.

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. Tofu production also creates important side products which are often used in various cuisines.



  • Chinese Tofu Recipes & Fried Tofu Dishes


  • Go to Top