What is tofu? Tofu is made from curds of fried soy beans, which is why it is also known as bean curd.
Nutritionists claimed soy beans as the only vegetable containing a complete protein, which is why it is also known as meat without bones. And it is cheaper than meat.
The soft, tender, nutritious, and affordable tofu is a popular everyday food for many chinese.
Tofu was originally eaten by monks and taoist priests who are vegetarians. It was later spread to the general public because of its versatility. It can be used in different ways to create varied dishes including delicious and healthy chinese soups.
It is considered a health food. It is high in omega-3 oils, essential amino acids, vitamin A, B, D, E, and also contain calcium, iron, phosphorus, potassium and sodium.
Fresh bean curd readily absorbs flavours and aromas and is a popular vegetarian ingredient.
I have been talking about tofu as if it is a single product. It is not. There are many products made from soy beans. Just like there are different types of dairy products.
Everything starts from the milky tofu liquid that is extracted from the soy beans. To get the liquid, the beans are soaked, pureed, and then boiled with water. It is then made into a wide range of products:
1. Soft tofu or soft bean curd
A packet of soft tofu
A packet of silken tofu
Soft tofu has a delicate soft smooth texture. It is usually in squares soaked in water. This variation is a key ingredients in chinese soups and spicy mapo tofu.
A more popular and smoother variation of the soft tofu is the silken tofu. The name is a direct translation from the Japanese kinugoshi tofu.
The smoothness is achieved by straining the coagulated milky liquid through fine mesh, then allowing it to settle without pressing. The consistency is closer to pudding.
Soft tofu can be mashed and added to other ingredients. It can be steamed or used in soups.
You can also find pre-fried soft tofu. The skin is brownish and crisy while the interior is still soft and smooth.
2. Firm tofu (豆干 dougan )
As the name suggests, firm tofu is firmer than soft tofu.
The soy curds are transferred to cloth-lined wooden tubs and pressed with weights until compressed into small cream-coloured squares.
These are then stored in cold water and packed.
It is a fairly solid square of tofu and holds its shape better than the soft tofu. Some manufacturers have added spices to firm tofu to make variations.
Great for stir-fry and salads. Cut into thin slices, pan fried till brown. Add to washed mixed greens, drizzle with salad oil and TOSS.
They are also great for braised dishes especially using dark soy sauce and spices.
3. Fried beancurd puff (豆卜 dou bu)
Bean curd puffs are firm beancurds deep-fried until the surface is crisp and golden with the interior looking like a soft white beehive.
It has a dry chewy texture.
Because of the puffiness, it can be stuffed with meat fillings or fish paste for niang-dou-fu.
It is also commonly added to braised pork and soups where they soak up the flavor and becomes ultra yummy. A must-have in bah ku teh.
4. Dried beancurd sheets: skin and sticks
There are several kinds tofu sheets.
This version of tofu sheet is known as 腐竹 (fuzhu) and is best for sweet soups.
It is a thick cream-coloured "skin" that form on the surface of hot soybean milk if the milk is allowed to stand for a while. This skin can be lifted off and dried to become beancurd skin.
The skin has a bland creamy nutty flavour.
Another type of tofu sheet is larger, firmer and has been pre-fried. It is commonly known 豆腐皮 (doufu pi). It is commonly used as wraps for meat, seafood and vegetables. The hokkien prawn rolls (虾枣 xiazao) is made with this dried beancurd sheets.
Try some of these tofu soup recipes
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