Tofu

Tofu, also called bean curd or outdated beans cheese, is an originally Chinese and beyond Asian food that is increasingly eaten in the Western world. It is particularly used by vegetarians and vegans. Tofu is to be distinguished from seitan, which is also used in Asian or vegetarian dishes and is made of wheat protein.

Tofu is made from a white Sojabohnenteig that results from the denaturation and coagulation of proteins in the soybean milk. The curd, which comes from it is drained and then pressed into blocks. This method is very similar to the production of cheese from milk.

• 3.1 Fresh Tofu 3.1.1 silken tofu
• 3.1.2 Fixed Asian Tofu
• 3.1.3 Fixed western tofu

• 3.2.1 Pickled tofu
• 3.2.2 Smelly Tofu

• 3.3.1 thousand layers Tofu
• 3.3.2 Japanese freeze-dried tofu

• 3.4.1 Yuba
• 3.4.2 soybean cake

• 4.1 Preparation methods in Western countries
• 4.2 Preparation methods in Asia 4.2.1 seasoning
• 4.2.2 cooking or frying
• 4.2.3 roast

History

Little is known about the exact historic origins of tofu and its method of manufacture. While there are many theories on the origin of tofu, the historical information is so inadequate that most theories have to be classified as either speculation or as legends. Like the origins of cheese and butter would probably never be known or proven, the exact origin of tofu.

Applicable to understand that the production of tofu is known since antiquity. Tofu was first produced in the 2nd century BC in the Empire of China and has become widespread during the Nara period of Japanese era ( 8th century ) through Korea and throughout Asia. In Japan it was known as " tofu ". In these three countries, as well as in Vietnam and Thailand, tofu has become a staple.

Origin myths and theories of origin

A common myth of origin stating that tofu was BC by Liu An, a prince of the Han Dynasty, invented around 164. Although this is possible, the truth content of a lack of information about this period can not be decided. Also important inventions in Chinese history often important leaders and personalities of the times were attributed.

One way to explain the origin, points out that soy milk is also eaten today in the form of spicy soups. The theory states that the production method for tofu was discovered accidentally, therefore, when they mixed a slurry of boiled, ground soybeans with impure sea salt. Such sea salt would likely have calcium and magnesium salts includes what the soy mixture had coagulated, resulting ultimately a tofu-like gel was formed, which would have led to the invention of tofu.

Furthermore, it is considered that tofu is even older and the Chinese of antiquity had the technology coagulating soy milk learned from the manner in which the Mongols and Indo brought milk to clot. Although there was the former China in an upswing, there were in Chinese society no techniques and no knowledge for production and processing of dairy products. The main argument of this theory lies in the etymological similarity between the Chinese term for Mongolian fermented milk ( rufu, which means as much like sour milk ) and the word doufu.

Demonstrated history of tofu

The development of the tofu was certainly ahead of time instead of Liu An, because its production and consumption than common foods are known in China no later than the 2nd century BC. Show descriptions of the tofu from the Song (10th -13th centuries) and the Yuan Dynasty ( 13th-14th centuries ) that the former techniques were already very mature and similar to today.

The Tofu and its production techniques were introduced during the Nara period (late eighth century) in Japan and other parts of East Asia. This coincided and probably causally with the spread of Buddhism because tofu is an important source of protein for the followers of this religion in favor of a vegetarian lifestyle. Since then, tofu for staple food in many countries, such as Vietnam, Thailand and Korea, with regional differences in production, structure, taste and use.

Tofu was largely unknown until the mid-20th century the western world. However, the increasing exchange of cultures and the spread of vegetarianism have meant that he was always known there.

Production

Tofu is produced by coagulation of the protein components of soy milk, either with the aid of nigari (magnesium chloride), citric acid or calcium sulphate (gypsum). These are then separated by heating and skimming or filtering. In Okinawa to use seawater instead Nigari and called such Tofu Shima - dofu ( Inseltofu ). Sometimes the tofu is also pressed to deprive him of liquid.

Flocculation of the protein and oil present as an emulsion of the boiled soybean milk is the most important step in the preparation. This is achieved with the help of coagulants. Two species, namely salts and acids, are used commercially. A third coagulant, enzymes, is not yet used commercially but appears promising both for fixed as well as silken tofu.

Today Tofuhersteller contact one or more of these clotting methods, as can be by exerting an influence on the desired texture of the finished tofu. The different structures are the result of different pore sizes and other features in tofu prepared by use of any kind of coagulation. The mixture of Gerinnungsagentien is dissolved in water and the solution is subsequently stirred into cooked soybean milk, to the mixture to form a soft gel clot.

The blocks are made ​​differently depending on Tofusorte. For soft silken tofu or for the " Tofublume " soy milk is poured directly into the sales package of tofu, where it coagulates. For soft, originating from Asia Standard tofu coagulation of soy is interrupted, and the excess liquid is poured off using cotton or muslin; the remaining tofu is then lightly pressed to produce a soft cake. For firmer tofu as the Asian Trockentofu or for Western types of tofu is further pressed to remove even more liquid. The Tofublöcke can then be refrigerated until they are fixed. A finished Block of tofu can be cut into several pieces, seasoned or otherwise processed. Acids but are rarely used for seasoning, since the resulting taste is often not desirable.

Tofuarten

Depending on the make and consistency distinguishes different types of tofu. So is used for desserts such as the so-called " soft tofu ", which is particularly delicate in its consistency, while the so-called " Schwammtofu " is usually filled and deep fried. Also popular is the smoked tofu.

Fresh Tofu

In each case, depending on the water content, which is obtained from the Tofublöcken, fresh tofu can be divided into three types.

Silken tofu

Silken tofu ( in Chinese嫩 豆腐, NEN doufu, soft tofu ' or滑 豆腐, huá doufu, smooth tofu "; in Japanese絹漉 し 豆腐Kinugoshi tōfu, lit" are filtered tofu. "; Korean 순두부 Sundubu ) is not drained and has by all fresh tofu the highest moisture content. Its structure can be compared with that of a thin custard. In Japan and Korea, traditional soft tofu is made with seawater. The iron content is 1 mg per 100 g, only a third of solid tofu and soybean or from a quarter of spinach.

Solid Asian Tofu

Solid Asian tofu ( in Chinese simply called豆腐doufu, in Japanese木 绵 豆腐momendōfu, lit " cotton tofu ". ) Is a Frischtofusorte that is drained and pressed, but their moisture content is still very high. The strength is comparable to fresh meat. The inner structure of this tofu is soft and has comparable with pudding consistency. The outer shell has a pattern of muslin cloth, which is used for dehydration. A Tofuzubereitung is also the tofu - skin itself; in Japan it is called " Yuba ".

Fixed western tofu

Fixed western tofu ( in Chinese豆干/豆干, Dougan, dried tofu ') is a particularly strong Tofusorte that has the lowest moisture content of all fresh tofu. This variety is just as strong as meat cooked through and has similar paneer a rubbery consistency in some way. If this tofu is cut into thin slices, it can easily crumble. His skin, the pattern of muslin cloth, which is used for dehydration. This tofu is ground and formed by pressing. Sometimes the skin with its cloth pattern is missing. A variant of the dried tofu is particularly flattened and cut into long slices that are no more than two millimeters in width. Dried, chopped tofu ( in Chinese豆干 丝/豆干 丝, doùgānsī ), which looks like loose cooked noodles, can be garnished in different ways.

Worked Tofu

There are several different types of processed tofu, analogous to the different ways that can be cooked in the fresh tofu. Some of these techniques originated from the need to make the tofu shelf life before it was possible to extend the shelf life by cooling. Other manufacturing techniques has been worked to create tofu having unique structures and taste properties.

Pickled tofu

Pickled tofu ( in Chinese (豆)腐乳, ( DOU ) furǔ, Milchtofu ' chao in Vietnamese ) is also referred to as durable tofu or fermented tofu. This is tofu cubes, by air dried and were slowly fermented by bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar and chopped peppers, or marinated with a special blend of whole rice, bean paste and soy beans. In red pickled tofu ( in Chinese红 豆腐乳/红 豆腐乳, dòufurǔ hóng ) are added for coloring powdered red dates ( jujube ) or pickled red rice.

Worked tofu evokes a special feeling in the mouth, similar to certain dairy products because of the composition of its proteins and its origin has in the air drying and fermentation. Since it is rather tasteless by nature, takes processed tofu to the smell and taste of those liquid in which it is soaked. The structure of pickled tofu is similar to that of a solid and smooth paste, cold cream cheese not unlike. In fact, this Tofusorte is sometimes referred to in English as chinese cheese (Eng. " Chinese cheese "). Pickled tofu usually has a very strong salty or spicy taste, which is very similar to those of many pickled Chinese vegetables. As such, it is often eaten as an accompaniment to a simple dish and is also a breakfast addition, if it is taken along with rice congee to him. Pickled tofu is generally sold in small jars and is several years long shelf life when stored in the refrigerator.

Smelly Tofu

" Smelly Tofu " ( in Chinese臭豆腐, chòudòufu ) is a soft tofu that has been fermented with a special Lake. This Tofublöcke smell very strongly of certain sharp cheeses. The structure of this tofu is the Asian silken tofu, from which it is made, similar. It is usually served with soy sauce or sweet and / or hot sauce.

Frozen Tofu

Thousand -layer tofu

"Thousand -layer tofu " ( in Chinese千叶 豆腐/千叶 豆腐, qiānyèdòufu or冰 豆腐Chinese, Pinyin bīngdòufǔ, frozen tofu ") is a frozen tofu, at its freezing in its interior large ice crystals form the major to education, apparently arranged in layers holes lead. The frozen tofu takes on a yellowish color when frozen. The thousand -layer tofu is commonly made ​​in Asia from an Asian soft tofu, in parts of Taiwan it is also sold as a regional specialty. Before its use, this tofu is thawed and the squeezed moisture.

Japanese freeze-dried tofu

The name of Japanese freeze-dried tofu (in Japanese高 野 豆腐Kōya - Dofu ) comes from Kōya -san, a center of Japanese Buddhism that. Boasting traditional, vegetarian and Buddhist cuisine, which is famous Shojin Ryori This tofu is great for camping because it is very light, can be sold in flat pressed form and traveling makes a nutritious meal. Like many other freeze-dried food he is soaked before eating in hot water or hot broth and takes on a sponge-like consistency. Freeze-dried tofu is also found in instant soups, such as miso soup.

By-products of tofu

The production of tofu also brings some quite edible by-products with it. These food products are obtained from a protein - oil - type layer or "skin", which is formed on the surface of the boiling soybean milk in an open flat pan. The remaining solid the pressure of soy milk is referred to as soybean cake or Okara.

Yuba

While the soy milk is boiled in an open flat pan to one mainly composed of a complex of proteins lipids, type layer or skin on the liquid surface is formed. The layer is scraped and dried in yellowish leaves. The result is a Yuba or soy milk skin ( in Chinese腐皮, fǔpí, in Japanese yuba汤 叶) refers. It has approximately the following composition: 50% - 55 % protein, 24 % - 26 % fat, 12 % carbohydrate, 3 % ash, and 9 % moisture.

The tofu skin can also be bundled to pin the mold and dried a kind of " Tofubambus " ( in Chinese腐竹, fǔzhú; kusatake in Japanese ), or in countless other ways to be prepared. Since tofu skin has a soft, rubbery texture, it is folded or shaped in different ways and cooked further to imitate meat in vegetarian cuisine. Some factories dedicate production of tofu skin and other products that emerge from soy skin.

Soybean cake

Soybean cake (雪花 菜, xuěhuācài, snowflakes vegetables ' or豆腐 渣, doùfuzhā, Tofusediment / rest '; in Korean kongbiji ), in the West sometimes as Sojabrei known is leftover fiber, protein, and starch as soon as the soymilk obtained from soaked soil soybeans will. Although it is mainly used in most cultures that produce tofu as animal feed, it is also sometimes used in Japanese and Korean cuisine. He also serves as an ingredient for vegetarian burgers, which are produced in many western countries. In Chinese cuisine soya cake is, however, rarely used.

Tofu, which are produced from other legumes

Schwarzbohnentofu (Chinese黑豆 花, Pinyin hēidòuhuā, black tofu flower ' ) is a Tofusorte, which is made from black soybeans, which is usually rather than further processed into a solid or dried tofu to a " Tofublume " (豆花, Douhua ). The structure of the Schwarzbohnentofus is somewhat gelatinous than a conventional Tofublume and has a grautönige color. The black beans taste is characteristic of this variety.

Erdnusstofu ( Ryukyuジーマーミ 豆腐, Jīmāmi Dofu ), is made from peanuts and is considered a specialty of Okinawa.

Burmese tofu ( to hpu in Burmese ) is a Tofusorte which is made from soy beans instead of chickpeas flour ( chana dal ). In the variation of the Shan instead pigeon peas are used. Both types are yellow in color and occur only in Myanmar, though the variation of the Burmese well in some restaurants overseas is available that serve the Burmese cuisine.

Preparation

Tofu has a natural little flavor and is almost odorless. As such, tofu can be prepared either in savory or sweet way, serving as a carrier of the flavors of the other ingredients.

Preparation methods in Western countries

The firmer styles of tofu preparation are generally used as a meat substitute or general courts, which require a cohesive consistency, while the softer preparation styles for dessert, soups, shakes and sauces come to use. Fixed western tofu can be grilled, as they do not fall apart on the grill. These types of tofu are marinated usually overnight as the marinade does not penetrate readily the whole Block of tofu. Grated tofu is sometimes used in conjunction with textured soy as a meat substitute. Softer tofu are used as dairy-free meals or than those with low calorie content.

The versatility of tofu and soy protein can be used industrially to mimic the texture of cheese, pudding, eggs, bacon or milk. The structure of the tofu may also be altered by freezing, pureeing and cooking. In America, Europe, Australia and New Zealand, tofu is often associated with vegetarianism and veganism in conjunction, as it is considered as a source of good quality and animal- free protein.

Preparation methods in Asia

In Asian cooking tofu is eaten in myriad ways, such as raw, steamed, sautéed, cooked in sauces, or stuffed with vegetables.

Season

The slight smell of beans tofu is enjoyed in East Asian cuisines much as fresh tofu is frequently eaten natural or lightly seasoned. In Japan, is often Hiyayakko (冷 奴), eaten a firm Asian tofu ( silken tofu ) with freshly grated ginger, winter onions and soy sauce for lunch. In many parts of China, tofu is further flavored with katsuobushi in a similar way, a thousand -year eggs (皮蛋) and sesame oil.

Cooking or frying

Mapo bean cheese (麻 婆 豆腐) is a Chinese dish from Szechuan hot. It consists of a hot and spicy sauce of minced meat and tofu. The tofu is not fried with minced meat, but added to them later and subdued. Originally, the three ingredients minced meat, tofu and Szechuan pepper.

Meanwhile, the court, in a milder variant, also in Japan and other countries, very popular. In Japan it is called Mabodofu.

In Taiwan Douhua (豆花) is served with toppings like boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or mung almonds. In the summer Douhua is served with compressed ice, in the winter it is served on the other hand warm.

In Korean cuisine consists dubu Jorim from firm tofu cubes, which are fried in the pan and seasoned with soy sauce, garlic and other ingredients. Cold, uncooked tofu cubes, which are seasoned with soy sauce, winter onions and ginger, and is prepared in a way similar to the Japanese Hiyayakko, are considered a delicacy.

Roast

A common cooking technique in many parts of East and Southeast Asia includes a frying tofu in vegetable oil, sunflower oil and rapeseed oil, which leads to different results in each case. Although tofu is previously cleared to fried pieces, seared tofu is rarely eaten directly. Instead, he will continue to cook in addition. In each case, depending on the Tofusorte that is used, the structure of the fried tofu with crispy from the outside and custard -like can innendrin and swollen vary as a simple donut. Former is eaten in Chinese cuisine often simply with garlic sauce, while the latter is either stuffed with surimi or cooked in soups. In Japan, cubes are lightly overcast and fried tofu, which are coated with a kombu dashi -based sauce, called Agedashi Tofu (揚げ 出し 豆腐). Silken tofu, which is cut into very thin slices and then well done, is well known in Japan as Aburaage, is often blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburaage is often cut open to form a pocket, which is then filled with sushi rice. This dish is inarizushi (稲 荷 寿司) called.

Further processing

Tofu is today internationally due to its vegetable origin and its protein abundance as a substitute for meat (including fish) known and is therefore preferred eaten by vegetarians, vegans and temporary fasting people. Generally tofu is in the Western world now an integral part of the vegetarian and vegan cuisine.

Since tofu is relatively tasteless, he places special demands on the processing, in which the seasoning often plays a special role. You can cook tofu, roast, cut into cubes and use in soups or processed differently in different ways. Due to the very neutral inherent taste, it is suitable as a carrier for all sorts of spices and flavors, both in desserts as well as main dishes.

A court, especially the tofu maker in the city Kyoto are famous for, Yuba. This is the paper-thin tofu "skin", which is skimmed off during the manufacturing process. It is practically tasteless. Raw, folded into several layers is slicing and dicing and eaten dipped in soy sauce - which applies within the Japanese cuisine as a delicacy. Edible, it is also still in the form of fried yuba, which has a chip-like consistency.

To the west is less known Chou doufu (臭豆腐), a fermented tofu variant (comparable some cheeses ), which is mainly produced in China and Taiwan. Chou doufu served fried in restaurants or bars as an appetizer or side dish.