Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
#iDiscoverChina
A taste of China
A taste of China
Adventures
Ancient Places
City Guides
Cultural Heritage
Food & Drink
Guides
Itineraries
Modern China
Natural Attractions
Street Food
Tradition
Trip Ideas
Video
What to eat

Video

Don’t Like Tofu?

While usually popular among vegetarians in the West, Tofu has been a staple on the dining table in China for hundreds of years. The process of making Tofu is similar to cheese-making. Like cheese, tofu too is made when milk is separated into curds, but instead of the cow milk, soya milk is used. Here are some other facts you should know.

Tofu has a history of over 2,000 years.

Chinese legend says that more than 2,000 years ago, prince Liu An (刘安) of the Han Dynasty accidentally discovered tofu when studying Chinese alchemy by curdling soy milk with nigari seaweed.

The tofu family boasts a large number of branches, or should we say… beanstalks.

Tofu comes in five main kinds of textures: silken, extra soft, firm, medium and extra firm. In China, the softer ones are called southern tofu, while the firmer ones are called northern tofu. Frozen tofu, dried tofu, and even tofu skin, can also be included in this big, pasty family.

Tofu is one of the most nutritious foods in the world.

High in protein and low in fat and calories, tofu is definitely a good choice for your fitness-conscious diet.

Tofu doesn’t taste like meat, but don’t be tofu phobic! Tofu absorbs the flavors of whatever you’re cooking it with. Chinese people, the oldest and most renowned tofu-eaters, have created a variety of tasty dishes with this versatile food.

1. Mapo tofu 麻婆豆腐

Mapo tofu [Image Credit: cfp]
Mapo tofu [Image Credit: cfp]
Thanks to the popularity of Sichuan cuisine, spicy Mapo tofu has become a well-known dish across the world. Mapo translates to old woman with a pockmarked face, and as legend has it, it was pockmarked old lady during the Qing Dynasty who invented the dish, combining tofu, ground beef and the tongue-numbing Sichuan pepper corn.

2. Fermented tofu 豆腐乳

Fermented tofu [Image Credit: Xinhuanet.com]
Fermented tofu [Image Credit: Xinhuanet.com]
Fermented tofu, or doufuru, is an important processed condiment made from soybeans, salt, rice wine and vinegar. With the air drying and fermentation, these 2cm by 2cm cubes taste like firm cheese.

3. Stinky tofu 臭豆腐

Stinky tofu [Image Credit: cfp]
Stinky tofu [Image Credit: cfp]
Stinky tofu, or choudoufu, is another form of fermented tofu and is notorious for its strong stench. But once you overcome the smell and take a bite of this deep-fried specialty doused in spicy and sweet sauces, you might just start craving it.

Follow Discover China