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.
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.
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.
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.