Tofu is a protein-rich food made from condensed soy milk that's pressed into solid white blocks - think of it like a cheese-making process, but with soybeans instead of milk! It originated in China over 2,000 years ago and has been a staple in Asian cuisine ever since.
The process of making tofu starts by soaking soybeans, grinding them with water, cooking the mixture, and then separating the milk from the pulp. The soy milk is then curdled using a coagulant (like calcium sulfate or magnesium chloride) - similar to how cheese makers add rennet to milk. The curds are then pressed into blocks, creating that familiar tofu texture we know today.
Tofu comes in several varieties:
- Silken tofu: Super soft and custard-like, perfect for smoothies and desserts
- Soft tofu: Delicate and great for soups like miso
- Firm tofu: The most common variety, ideal for stir-frying and grilling
- Extra firm tofu: Dense and chewy, excellent for dishes where you want it to hold its shape
A cool beginner's tip: tofu is like a flavor sponge! It doesn't have much taste on its own, but it absorbs marinades and seasonings really well. To get the best results when cooking firm or extra firm tofu, press it first - wrap the block in paper towels, put something heavy on top (like a cookbook), and let it sit for about 30 minutes. This removes excess moisture and helps it get crispy when cooked.
Fun fact: The word "tofu" comes from the Japanese "tōfu," but its original Chinese name is "dòufu," meaning "bean curd."
Nutritionally, tofu is a powerhouse! It's:
- High in protein
- Low in calories
- Rich in iron and calcium
- Naturally gluten-free
- Cholesterol-free
You'll find tofu in countless dishes, from the classic Chinese mapo tofu to vegan scrambled "eggs." It's incredibly versatile - you can bake it, fry it, blend it, or even eat it raw. In recent years, it's become super popular in Western vegetarian and vegan cooking, though it's been a protein staple in Asian countries for centuries.
When storing tofu, keep unopened packages in the refrigerator until the expiration date. Once opened, submerge any unused tofu in fresh water in an airtight container, and change the water daily - it'll stay good for about a week.