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For other uses, see Tofu (disambiguation).
Tofu

Seasoned tofu cubes in a Chinese dish
Chinese name
Chinese: 豆腐 or 荳腐
Hanyu Pinyin: dòufǔ
Literal meaning: bean curd
[show]Transliterations
Mandarin
- Hanyu Pinyin:
dòufǔ
- Wade-Giles:
tou-fu
Min
- Peh-oe-ji:
tāu-hū
Yue (Cantonese)
- Jyutping:
dau6-fu6
- Yale Romanization:
dauh-fuh
Filipino name
Tagalog: tokwa
Japanese name
Kanji: 豆腐
Hiragana: とうふ
[show]Transliterations
- Revised Hepburn:
tōfu
- Kunrei-shiki:
tôhu
Korean name
Hangul: 두부
Hanja: 豆腐
[show]Transliterations
- Revised
Romanization:
dubu
- McCune-
Reischauer:
tubu
Malay name
Malay: tauhu
Tamil name
Tamil: tahu
Thai name
Thai: เต้าหู้ (IPA: [tâohûː])
Vietnamese name
Vietnamese: đậu phụ
or đậu hũ
Burmese name
Burmese: Image:Bscript_pebya.png (pebya/péprā:)
or Image:Bscript_topu.png (tofu/tiuphü:)
Khmer name
Khmer: តៅហ៊ូ
Indonesian name
Indonesian: tahu

Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk (Fermentation). Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes.

[edit] Production

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling, and straining dried (or, less commonly, fresh) soybeans.

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.[2] The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.

[edit] Salt coagulants

* Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium, an important mineral for treating and preventing osteoporosis. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of calcium.

* Chloride-type Nigari salts - Magnesium chloride and calcium chloride: Both of these salts have a high solubility rate in water and affect soy protein in the same way whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make Japanese-style tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America.[3]

[edit] Acid coagulants

* Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product.[4] Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

[edit] Enzyme coagulants

* Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteinases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 degrees Celsius.[3]

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.[4] Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.[2]

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufǔ) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu’s selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (荳乾) or Western types of tofu, are further pressed to remove even more liquid. In Viet Nam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese doufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavoured or further processed.

Although tartness is sometimes desired in dessert tofu, the acid used in flavouring is usually not the primary coagulant since it is not desirable to the flavour or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

[edit] Varieties

There is a wide variety of tofu available in both Western and Eastern markets. Despite the daunting variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

[edit] Fresh tofu

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties.
Silken tofu with soy sauce and a decorative carrot slice

Silken tofu with soy sauce and a decorative carrot slice

* Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufǔ or huá dòufǔ, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, sundubu in Korean, lit. "mild tofu"): This undrained tofu contains the highest moisture content of all fresh tofus[5] Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with seawater. Douhua (豆花, dòu huā or 豆腐花, dòufǔ huā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufǔ naǒ in Chinese), often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon. Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
* Asian firm tofu (simply called 豆腐 dòufǔ in Chinese; 木綿豆腐, momendōfu in Japanese, lit. "cotton tofu"): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. Can be picked up easily with chopsticks.[6][5]
* Western firm/dried tofu (豆乾, dòu gān in Chinese, lit. "dry tofu"): An extra firm variety of tofu with the least amount of moisture of all fresh tofus. It has the firmness of fully cooked meat and a somewhat rubbery feel similar to paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆乾絲, dòu gān sī in Chinese, or simply 乾絲, gān sī), which looks like loose cooked noodles, and can be served cold, stir-fried, or similar in style to Japanese aburaage.photo[6]

Fresh tofu is usually sold completely immersed in water to maintain its moisture content.[7]

[edit] Processed tofu

Many forms of processed tofus exist, due to the varied ways in which fresh tofu can be used. Some of these techniques likely originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavours.[8]

[edit] Fermented

* Pickled tofu (豆腐乳 in Chinese, pinyin: dòufǔ rǔ, lit. "tofu dairy," or 腐乳; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria.[8] The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufǔ rǔ), red yeast rice (cultivated with Monascus purpureus) is added for color.[9]
* Stinky tofu (臭豆腐 in Chinese, Pinyin: chòu dòufǔ): A soft tofu that has been fermented in a unique vegetable and fish brine.[8] The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal. Despite its strong odour, the flavour and mouthfeel of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu that it is made from. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, and/or hot sauce.







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