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Tofu, or bean curd, is a food made by
coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt
derived compound rich in magnesium chloride), or other agents, and then
pressing into blocks, similar to the way cheese is made from milk. It was
first made in China in the second century BC, during the Han dynasty. It was
introduced into Japan in the Nara period (late seventh century), where it is
now a staple.
Tofu is frequently associated with vegetarianism and mock meats in the
Americas and Europe, as it is a good source of protein. However, its uses
extend far beyond that, and it is common in many Asian countries such as
Korea. It usually comes packed in water, and comes in two main varieties:
Chinese style which ranges from extra firm (a texture similar to cheese) to
extra soft (a texture similar to custard)
Japanese style which has a texture similar to custard.
Generally, the firmer style is used for kebabs, mock meats, and dishes
requiring a consistency that holds together, while the softer style can be
used for desserts, soups, shakes, and sauces.
Tofu can be found in Asian markets, farmers' markets, and health food
stores, although many large grocery stores also stock it. In Chinese
supermarkets, tofu can be found in four to five different grades of firmness
and consistency. In the United States market, the largest provider of tofu
products is Hong Kong-based Vitasoy International Holdings Ltd., who sell
their tofu products under the trademark VITASOY, Nasoya and Azumaya.
The extra firm variety of tofu is often called dried tofu (荳乾) because of
its low water content, though it is not completely dry. One variety of dried
tofu is sliced into long strings with a cross section smaller than 2mm×2mm.
This shredded dried tofu (荳乾絲) is usually served cold like noodles. At the
other extreme, the extra soft tofu can be served as a Chinese dessert in
syrup flavored with ginger or almond.
Fresh tofu has a sweet fragrance of soy. Tofu can be easily spoiled if
not refrigerated properly during transportation; any trace of sour odor or
taste is a telltale sign of staleness. Smaller supermarkets tend to sell
sour tofu because some don't use refrigerated trucks for delivery like the
bigger chain stores. Once purchased, unpackaged tofu should be kept in the
refrigerator, in water that is changed once a day. Tofu in sealed package
can be kept for weeks in refrigerator.
Tofu is very high in protein and has almost no flavor of its own. This is
what makes it versatile; it takes its flavor from whatever is added to
it--marinating is a popular way of flavoring tofu. Tofu can be made to taste
like cheese, pudding, eggs, bacon, etc. Furthermore, the texture of tofu can
be altered to match the above dishes. Tofu's texture is altered by draining,
freezing, pureeing, and cooking.
One can also purchase flavored tofu, fried tofu, or dried tofu. One
famous Shanghaiese delicacy is stinky tofu, which smells like rotten eggs.
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