What is Tofu ?

Tofu (or Doufu in Chinese) or Bean Curd (literal translation) has its origin in China almost 2000 years ago and the legend goes that it was discovered quite accidentally. A Chinese cook had added a white coloured powder “nigari” (which primarily contains magnesium chloride and is obtained from sea water after sodium chloride is removed and water is evaporated) to a batch of cooked soybeans for flavour - the result – a form of curd that is known to us today as Tofu. Today, tofu is a dietary staple throughout Asia. This delicate food is made fresh daily in thousands of tofu shops and sold on the street.

Tofu is very bland but acts like a sponge and has the miraculous ability to absorb various flavours from all the other ingredients. In recipes, tofu acts like a sponge to soak up any flavor that is added to it. Crumble it into a pot of spicy chili sauce and it tastes like chili. Blend it with cocoa and sweetener and it becomes a double for chocolate cream pie filling. Cubes of firm tofu can be added to any casserole or soup. Tofu is prepared through a process in which soy milk is first coagulated and the resulting curd is pressed into blocks; a technique similar for making cheese from milk. Salts and acids are the two main kinds of coagulants that are used for the production of Tofu commercially.

There are various kinds of coagulate used in the making of Tofu
• Gypsum (Calcium Sulphate) is the most widely used salt coagulate for the production of Chinese style tofu – very tender but brittle in texture. The use of this coagulate enriches the tofu in Calcium which is a very important mineral for the prevention and treatment of osteoporosis.

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• Magnesium Chloride and Calcium Chloride are the other form of salt coagulants that are used for the production of the Japanese style tofu – smooth and tender in texture. • GDL (Glucono delta-lactone) is the acid coagulant used for the preparation of this bean curd. This organic acid is used especially for making “silken” or very soft tofu. • Though not used commercially, enzymes, is third kind of coagulant that can be used for the production of both soft and firm tofu. Tofu requires a lot of care while storing. It is important that it is refrigerated and can be consumed over a period of time. Once the pack is opened, the unused Tofu must be thoroughly rinsed and put in water. This water needs to be changed on a daily basis and the tofu must be cooked within a week.
Tofu sold in Tetra Brik containers can be stored for almost one year if unopened. However, like any perishable item it is a must to check on the expiry date mentioned on the package. Defrosted tofu has a soft brown caramel color and its chewy and spongy texture enables it to soak the marinade and is great for grilling or cooking.Tofu is rich in protein and low in calories (about 10.7% in firm tofu with 2% fat and 5.3% in soft tofu with 1% fat). It is a rich source of iron, Vitamin B and calcium (depending on the coagulant used). It is low in sodium and has no cholesterol. It is also a very good source of selenium. 4 ounces of tofu has 14.4% of this mineral. Selenium is important for the proper functioning of the antioxidant system in our body and is responsible for the production of the antioxidant glutathione peroxidase – one of the body’s most important internal antioxidant. Due to this powerful antioxidant system, selenium has the ability to fight colon cancer and decreasing any arthritis, asthma and heart disease symptoms. Selenium is also involved in DNA repair and hence consumption of this mineral greatly reduces the risk of cancer. Who should avoid Tofu ? Tofu also contains oxalates - a naturally occurring substance found in human beings, animals and even plants. When the volume of these oxalates increase in the body fluid, they crystallize and causes a lot of problems. Hence people with kidney and gallbladder problems should avoid eating tofu. Tofu also contains goitrogen – a naturally occurring substance that interferes with the working of the thyroid glands. Hence people suffering from thyroid problems should also avoid eating tofu. A wide variety of tofu is available in the market today. However, it can be broadly distinguished into two categories: • Fresh Tofu made from soy milk • Processed Tofu made from fresh tofu
Tofu Categorization Extra firm tofu - This form contains very less water and hence can maintain its shape very well. It also has the most protein and fat content. Due to its firmness, it is ideal for slicing, frying and broiling. Firm tofu - Though this is not as firm and dense as the former it can also be used for slicing, dicing and frying. It is used in desserts and also as a substitute for cottage cheese, cream or ricotta cheese. Soft tofu - This form of tofu is much less denser than the previous two and is used for blending into dressing and sauces. It can also be used as a replacement for sour cream and yogurt. Soft tofu is also lower in protein and fat. Silken tofu - Finally this form of tofu has the finest consistency as compared to any other form. This can also be made into extra firm, firm and soft and can be used for any kind of cooking.

Some quick snacks with Tofu
• Make a tofu aoli dip by blending soft tofu, garlic, lime juice and olive oil.
• Soft tofu can be blended with fruits with a few drops of honey and served as a healthy dessert.
• Blend tofu, melted chocolate chips and castor sugar to make a quick chocolate pie.
• Mashed tofu in a meatloaf can a make great evening snack.
• Onion soup mix and tofu can be blended together to make a cholesterol free onion-dip.
• Mashed tofu, cottage cheese and seasonings make a great sandwich spread.
• Pureed silken tofu can be used as a substitute for mayonnaise and sour cream and used in dips.
Tofu can be enjoyed by all. Elderly people who want soft and easy-to-digest dishes can use it. Mashed soft tofu mixed with vegetables is a good source of protein for infants. Chunks of cooked tofu can be given to toddlers as a meal.

Some Tofu Trivia
• Tofu is used as an offering in the traditional Chinese culture by the family and relatives of the deceased while visiting their graves. It is believed that their spirits can only chew the soft Tofu as they have lost their jaws.
• Tofu is used as a substitute for meat by the Buddhist monks. Chinese cuisine uses a lot of tofu dishes imitating the flavor of meat.
• Tofu is so popular in Korea that there are special “tofu houses” in the country as well as overseas that specializes in menus with Tofu and red chilli paste soup.
• The book Tofu Hyakuchin lists 100 tofu recipes.
• There is a popular girl band called Tofoos in Japan whose members are Stefoo and Queenfoo.

Article Contributed By: Sukanya Banerjee


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