Tofu, also known as bean curd, is a versatile and nutritious product with origins tracing back to ancient China and Japan.
Made from dried soybeans soaked, crushed, and boiled, tofu is protein-rich, low in fat, and cholesterol-free. It comes in various forms, including water-packaged, vacuum-packed, and bulk, and is utilized in a plethora of dishes such as stir-fries, salads, and soups.
Across China, Japan, Korea, and Southeast Asia, tofu holds a significant place in culinary traditions, with its origins believed to date back to the Han Dynasty (206 BC – AD 220). Its versatility allows for various cooking methods, including grilling, deep-frying, simmering, stir-frying, steaming, or consuming fresh. In China, fermented bean curd is a popular variant, known for its firmer texture and more pronounced taste compared to the softer variety favored in Japan.
Tofu’s usage in Asian cuisine extends beyond its direct consumption, with its derivatives and byproducts often incorporated into a wide array of dishes. From tofu skin to fermented tofu, it adds texture, flavor, and nutritional value to traditional recipes, enriching the culinary landscape of the region.