Tofu was introduced to Japan during the Nara period (late 8th century) by Zen Buddhist monks, who initially called it “Chinese curd” (唐腐, tōfu). A firm variation of tofu was introduced in Tosa Province, today’s Kochi Prefecture, by a Korean doctor and prisoner of war following the Japanese invasions of Korea (1592–1598).
You might be asking “Where did the word tofu come from?”
Tofu is believed to have arrived in Japan in the eighth century AD. The name Tofu is a Japanese term that is derived from the Chinese word doufu (Mandarin) that literally means curdled bean. Tofu is low in calories per serving, and it is a great source of protein, Iron, and (depending on the coagulant used) calcium or magnesium.
Tofu-making was first recorded during the Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794).
What is tofu and what is it made from?
Tofu, also called bean curd, soft, relatively flavourless food product made from soybeans. Tofu is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to date from the Han dynasty (206 bce –220 ce ). Tofu is made from dried soybeans that are soaked in water, crushed, and boiled.
What is tofu, and is it really good for You?
Tofu is a food that is made by curdling soy milk from soybeans and pressing the curds into soft white blocks. Besides being high in protein, tofu is also a good source of manganese, calcium, selenium and phosphorus.
A question we ran across in our research was “What does tofu actually taste like?”.
One common answer is, adding it to stir-fries and adding your tofu to Asian flavors is a great starting point if you’re still getting used to cooking it. Try adding your tofu in places where you’d usually use meat. Some extra ideas to pay attention too are: bake it, and turn tofu into sauces.
Where can I buy fresh tofu?
Tofu can be found in most grocery stores, including large chain stores. It’s also stocked at health food co-ops and natural food stores. Tofu is usually found in the refrigerated shelves at the edge of the produce section. It may also be in the natural foods or Asian food sections.
What are the dangers of tofu?
Tofu is a great source of protein, along with other key micronutrients like manganese, calcium and selenium. Rich in a variety of nutrients and health-promoting compounds, tofu protein has been associated with many potential benefits.