{"id":10153,"date":"2021-10-22T09:20:36","date_gmt":"2021-10-22T13:20:36","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=10153"},"modified":"2022-09-30T13:26:38","modified_gmt":"2022-09-30T17:26:38","slug":"what-is-tofu","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2021\/10\/22\/what-is-tofu\/","title":{"rendered":"Tofu: Foods Demystified"},"content":{"rendered":"\n

Humans have enjoyed and relied on tofu for a very long time. The first record mentioning tofu occurred all the way back in 965 A.D. China where it was widely consumed by both the rich and poor. It was first documented in Japan shortly after, in the diary of a Shinto priest<\/a> who used it as an offering to the shrine\u2019s alter. <\/p>\n\n\n\n

Today, tofu remains an important food staple in east Asia, who\u2019s usage is fairly analogous to Westerners\u2019 need for meat, milk, or cheese.<\/p>\n\n\n\n

\"Fresh
Fresh, house-made tofu continues to make a splash in the restaurant scene<\/a>.<\/figcaption><\/figure>\n\n\n\n

How is Tofu Made?<\/h2>\n\n\n\n

Tofu is created from soybeans<\/a>. First, the soybeans are soaked, then ground, and filtered into a milk. Next, coagulants are used to form curds, and to manipulate the beans into a chosen texture or firmness. These soft, white blocks don\u2019t carry much flavor by themselves. However, tofu has a remarkable ability to soak up the flavor of the food, broth, and sauce it is cooked with.<\/p>\n\n\n\n

\"soybean
Soybean Seedlings<\/a><\/figcaption><\/figure>\n\n\n\n
Panini Grills: A Guide For Commercial Kitchens \u00bb<\/a><\/h5>\n\n\n\n

Tofu: A Long and Delicious History<\/h2>\n\n\n\n

As previously mentioned, tofu\u2019s long history most likely began around 965 A.D., China. This \u201cmeat without the bones\u201d was very popular for its high protein and calcium levels and was thought to remove toxic substances and cool the body. Tofu was also used as a treatment for health conditions such as dysentery (if cooked with vinegar) and jaundice.<\/p>\n\n\n\n

Despite the location of its inception, \u201ctofu\u201d is a Japanese word. \u201cTofu\u201d made its first literary appearance in 1182. Later, in 1489, the word was captured in text with the characters still used in modern-day Japan. Its popularity flourished by way of Japanese Buddhist monks<\/a> and their carefully crafted meals or \u201cshojin ryori\u201d (Zen Buddhist vegetarian cuisine). <\/p>\n\n\n\n

Today, citizens and tourists visiting Japan still experience authentic shojin ryori for themselves. These authentic establishments are run by Buddhist Monks and are located inside beautiful temples. For instance, one outstanding example of shojin ryori is found at the Daitokuji Zen temple in Kyoto. At Daitokuji-Ikkyu<\/a>, the monks have kept their multi-course, plant-based restaurant running for over 500 years.<\/p>\n\n\n\n

Another historical tofu-based cultural experience in modern day Japan is at Sasanoyuki<\/a> in Tokyo. This tofu restaurant, whose name means the beauty of snow upon bamboo leaves, first opened its doors in 1691 and has been serving happy customers for over 300 years.<\/p>\n\n\n\n

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