What is Tofu
Who is tofu?chip="mw-headline" id="Etymologie[edit]>>
Tofu, also known as baked quark, is a product grown by coagulation of the resulting quark with the help of soymilk, which is then pressed into smooth pieces of crumb." The tofu can be smooth, strong or especially strong. Toofu has a delicate taste and can be used in savoury and sweeter cuisines. Toofu has a low caloric content and relatively large quantities of proteins.
Tofu was first produced during the Han Dyinasty in China about 2,000 years ago. 8 ] The China legends attribute their invention to Prinz Liu An (179-122 B.C.). The tofu and its manufacturing techniques were launched in Japan[9][10][11] during the Nara Age ((710-794). A number of academics believe that tofu reached Vietnam in the tenth and eleventh century.
Li Shizhen in the Ming Dynasty described a technique for the manufacture of tofu in the Materia Medica compendium. Since then, tofu has become a basic foodstuff in many nations, Vietnam, Thailand and Korea, with subtle local differences in manufacturing practices, textures, tastes and uses. A different hypothesis is that the tofu manufacturing process was randomly invented when a sludge of cooked, milled soy beans was blended with malt.
Tofu may have been found during the Han Dy (. 220 B.C. - 220 A.D.), but it was not until the Song Dyad (. 960-1279) that it became a favourite in China. In the Nara era (late eighth century), tofu was imported to Japan by Zen Buddhist friars, who first described it as "Chinese curd" (??, t?fu).
Tofu in Japan's oldest tofu record shows that the court was presented as an oblation at Kasuga Shrine in Nara in 1183. 17 ] The Edo tofu Hyakuchin novel (???? Dòufu B?izh?n) contains 100 tofu cooks. Tofu was imported into Southeast Asia by seafaring Fujians from China, as shown by the fact that many Southeast Asian nations are referring to tofu by using the Min Nan Chinas pronunciation for hard and tender tofu or "t?u-h?" or "t?u-goan".
Tofu is widespread in Indonesia, Malaysia, Singapore, Thailand, Cambodia, Myanmar and the Philippines and is used in many national cuisines. In Indonesia tofu is referred to as ketchup, and in Indonesia courts such as ketchup sumbath, ketchup tahup, ketchup, azinan, sicamay and some curry often include ketchup disks as an additive. Furthermore, tomato ketchup, tomato ketchup, tomato ketchup, tahu gorg, ketchup, tahu si and ketchup are favourite tofu-snack.
In Malaysia and Singapore tofu is named thawhu. Malay and Singaporean Indians use tofu in their cuisines, such as sea gooreng in India, and roja pasembour. Tofu is often used in the kitchen of the Straits of Peranakan, for example in Penang, curried pasta andaksa. Tofu producers in these lands were initially from China, but tofu is now also produced by non-Chinese people.
Indonesia, Thailand, Malaysia and the Philippines are important tofu manufacturers and have facilities in many communities. Singapore, however, is importing its tofu from neighbouring Malaysia. In the Philippines tofu is indispensable for everyday nutrition, as tahoe, which is often consumed as breakfasts, or as tokva (a dry-fried variant), which is used as a basic food or as an alternatives to meats in the principal foods and in many local courts.
The tofu was imported into the Philippines in the 10th-13th c. by Sing China seafarers and traders, along with many other foodstuffs that became staple food of the Filipino cuisine. Tofu was initially only used and produced in municipal centers with powerful Mandarin minority groups such as Cebu and Tondo, but was already widespread long before Spain arrived in the seventeenth and eighteenth centuries.
Franklin was the first American to refer to tofu in a 1770 epistle to John Bartram. 18 ] The first tofu firm in the United States was founded in 1878. In 1908, Li Yuying, a traditional ancient Egyptian veggie with a post-graduate diploma in farming and organic farming, opened a soya plant, Usine de la Caséo-Sojaïne, which was the world's first soya dairies and the first plant in France to produce and market bean curd.
But before the mid twentieth centuary, tofu was unknown to most Westerners. Tofu is widely known due to the increasing intercultural contacts between West and East Asia and the increasing interest in veganism. There are many kinds of tofu with a foretaste in many western grocery stores.
It' also used by many vegan and vegetarian people to obtain proteins without eating meats without eating them... squeezing the soy quark into tofu-pie. The natural acidity, which is also used in the production of cheeses, creates a very finely structured tofu, which is almost gel-like.
27 ] It is often used in combination with magnesium sulphate to give tofu a smoother, more delicate consistency. Even though the acids in Desserttofu are sometimes desirable, the acids used in flavouring are usually not the main clotting agent, as the concentrations are high enough to cause clotting and adversely affect the taste or structure of the resulting tofu.
An acidic tofu flavour and a light turbidity in the storage fluid is usually also an indicator of bacteria and thus decay. There is a large selection of tofu available on both the West and East market. In spite of the many possibilities, tofu can be divided into two major categories: "fresh tofu", which is made directly from hydrolysed soymilk, and "processed tofu", which is made from the same.
The tofu industry also produces important by-products that are used in various kitchens. New tofu can be classified into four major types of tofu, according to the amount of drinking power obtained from the tofu quark: super smooth, tender (or silky), strong and especially full. As a rule, tofu is fully submerged in cold or cold running tap cold tofu to keep its humidity.
Hangul??? Tofu is also known as sun-dubu in Korea (???; "mild tofu"). 36 ][37] The fracture remains fluffy and smooth. This is also the major component of sundubu-jigae (?????; "soft tofu stew"). Even though the tan has no Chinese-Korean origin in sun-dubu,[38]sun-dubu is often interpreted with the sign ? into Simplified Japanese and Japanese, whose Korean pronounciation is the tan and its meanings are "pure".
In China sun-dubu is named chun dòufu (???; "pure tofu") and in Japan jun-t?fu (???) or sondubu (?????). Literally "soft tofu" literally means "soft tofu" ??? literally means "soft tofu" Douhua (??, ??? or ???, in Chinese ), or tofu brains (??? or dòuhu?, in Chinese ) are often used as desserts, but sometimes salted cucumbers or spicy sauces are added.
It is a softer tofu with an even higher humidity level. Usually in Malaysia it' Serve hot with hot water, hot with hot water, hot with hot water, hot with hot water, hot with hot water or hot with hot water. There are some variations among the smooth tofu. Schwarzer Douhua (???, h?idòuhu?) is a kind of silk tofu made from soy beans, which is usually processed into tofu (dòuhu?) instead of beans.
It has a slightly more gelatine textured tofu than normal doubhua and a grayish colour. The tofu is consumed because of its ground "black coffee beans" flavour. Soya Tofu is a japanesian strain of King George from Edamamé (fresh soya beans); it is light emerald and often full of Edamamé.
In some places in Japan, a very solid kind of Momen-d?fu ishi-d?fu (???, "stone tofu") is consumed in parts of Ishikawa, or iwa-d?fu (???, "rock tofu") in Gokayama in Toyama and Iya in Tokushima Pr. Because of their strength, some of these tofu varieties can be bound and worn with a cord.
These kinds of solid tofu are made with sea water instead of sea water (magnesium chloride) or concentrate of powdered soft cheese. They are manufactured in areas where traveling is unpleasant, such as isolated isles, hill towns and areas with snow. Literally "dry tofu" means Hangul??? Literally "dry tofu" means tofu inlay (??? in Chinese, pinyin: Hangul???, or meaning Hangul???; mess in Vietnamese):
Tofu ", also known as "preserved tofu" or "fermented tofu", is made up of diced tofu, which dries completely in the open and ferments gradually under grass with the help of respiratory germs. 50 ] The tofu is then steeped in salted or salted liquid, chine, vinegar and chopped Chile or in a special blend of whole grain paddy, beans and soya beans.
When tofu is marinated in Chinese (???? in Chinese, Pinyin: hanging dòufur?), the colouring is added to ruby ice cream (grown with Monascus purpureus). 51 ] In Japan, tofu marinated with misopaste is known as" Tofu no misodzuke", which is a traditionally canned product in Kumamoto. Tofu in Okinawa is known as " tofuyo " (???).
Shima-doufu " (an Okinawan type of large and strong tofu). Thousand-ply tofu (????, b?ngdòufu doufu, verbatim "Thousand-ply tofu", or ???? doufu, or b?ngdòufu in Chinese, both mean "frozen tofu"): If tofu is frostbitten, the large crystalline formations of the tofu lead to the creation of large hollow spaces that seem to heap up.
Freezed tofu turns yellow when it freezes. Tofu comes from the Jiangnan region of China and is usually made at home from smooth tofu, but is also a commercial speciality in Hong Kong, Taiwan and wherever Jiangnan is available. The tofu is thawed and sometimes squeezed to eliminate humidity before use.
In Japan, two types of freeze-dried tofu are made. The Koya Tofu (also called Shimidofu) is made from a mixture of the two. It is cooked in the traditional way and has a sponge-like structure and a slightly sugary or savoury flavour (taste and aroma according to the broth or broth in which it was cooked).
Like lyophilized tofu, in smaller portions, is found in ice cream consommé (e.g. Misosoup ), in which the topings are lyophilized and kept in closed bags. During tofu extraction some eatable by-products are produced. Groceries are made from the egg white oily layer or "skin" that is formed on the top of boiled powdered dairy in an open flat-pans.
Solid matter that remains when squeezing is known as ocar. It can also be bundled into a rod shape and cured into a tofu tree (??, f? in Chinese zinc, in Vietnamese phosphorus truc, cusatake, Japanese), or into countless other shapes. Because tofu skins have a smooth but gummy structure, they are pleated or formed into various shapes and boiled further to simulate flesh in vegetarian cuisines.
A number of plants devote their output to tofu skins and other kinds of tofu membranes. The tofu skins are usually available in the shape of leaf. Okayara (from Japanese, www. chinese, japanese, ???, okayara; known as wwww. okara.com, in chinese, letter. "snow flake vegetables"; ???, dòufuzh?, also chinese, alph. "is a tofu by-product, sometimes referred to in the Western world as "soya pulp" or "tofu yeast",[54] which consists of the fibre, proteins and starches that remain when raw soya beans have been grinded and impregnated to produce soya beans.
55 ] Although mainly used as pet food in most tofu-producing crops, it is sometimes used in traditional foods in Japan and Korea, such as for example the traditional pot of Koreans, kongji jigae (?????). It' also an additive for vegetarians made in many countries of the West. Tofu is used as an adjunct to similarly structured coagulated foods that do not use soya, such as "almond tofu" (almond jelly), Tamago-d?fu (yes) (egg), goma-d?fu (yes) (sesame) (sesame) or groundnut tofu (Chinese j?m?mi dòufu and Okinawan j?m?mi-d?fu (yes)).
Because of their Asiatic origin and nature, many foodstuffs are referred to as "tofu", although their manufacturing methods are not technologically similar. A number of foodstuffs, such as tofu from Burma, are not curdled from the "milk" of legumes, but similar to the smooth Polenta, the corean Muq or the Yunnan liang of the Yunnan region in southwest China.
"Mandel-Tofu" (Chinese: http: http: ???? xìngreenn dòufu; Japanese: annind?fu) is a milky-white and gel-like tofu, but does not use any soya product or powdered soya cream and is hydrogenated with agaar. Similar desserts made from coir milks or mongo juice can sometimes be called coir or tofu-mangos, although such labels are also used for warm meals that use soya tofu and coir or tofu-mangos in the recipes.
Myanmar tofu (Burmese hpu) is a leguminous fruit made from mizzen meal (chana dal); the Shan strain uses peas instead. They are both species that are available in amber and are usually only found in Myanmar, although the Myanmar strain is also available in some of Burma's seafood cuisines.
56 ] Myanmar tofu can be roasted in square or triangle casseroles. One strain named is made from riceflour (called husan to hpu or husan ta hono in Shan regions) and has the same texture as brown tofu.
It' consumed like tofu in a green lettuce. Eiertofu (yes) (Japanese: ????, Fribourg, tamagod?fu) (Chinese: Fribourg, Tofu; often Fribourg, Ill. "This is the staple of spicy tofu." The tofu has a light gold colour, which is due to the added presence of balls and sometimes also to the dye.
It has a richer structure and taste than silk tofu, due to the existence of oat and almonds. Simple "dried tofu" can be seasoned by boiling it in sojasauce ( "?") to make it. Tofu in this type of cooked and steamed sojasauce is quite the custom.
Traditionally tofu is made from egg and a typically Japan Kelp-Fischsuppe. Okinawa, Japan, produces j?m?mi-d?fu (yes) in a similar way to Sesamtofu. Our counterpart in China is luòhu?sh?ng dóufu. Tofu, known as goma-d?fu (yes), is produced by milling it into a creamy pasty, mixing it with fluid and budzu strength and heat it until it coagulates.
Often it' Serve cooled as hijayakko. Toofu has very little of its own taste or aroma. Tofu can be used in both hearty and sweets and serves as a dull backdrop for presenting the flavours of the other additives used. Tofu is consumed in many different ways in Asia: uncooked, steamed, roasted, in soups, in sauces or filled with toppings.
It is not a custom in East Asia to use tofu as a butcher. A lot of tofu courts like dòufu in China (????) and dòufu in China (????) contain meats. At Dòuhu? (??), topings such as boiling groundnuts, courgettes, boiled oat flakes, Tapioka, mongoose or syrups seasoned with spices such as spices, almonds or berries are used.
The" dòuhu?" is serves with pressed ices in hot weather in hot weather. 60 ] In many parts of China, tofu is either freshly consumed with sojasauce, or seasoned with catsuobushi chips, centuries-old egg (?? pídàn) and lemongrass. Except for the smoothest tofu, all types of tofu can be fry.
Tofu sorts, thin and smooth, are frieced in olive oils until their seeds are airily and easily filled ?? Tofu sorts, thin and smooth, are frieced in olive oils until their seeds are airily and easily filled ???, ?? dóufupào, ?? dóudòufu, or ?? w. dóudòufu in Simplified English, the literal "bean bubble", which describes the form of deep-fried tofu as a blad. Tofu such as solid Asian and dóu tofu with their lower humidity level are sliced into bite-sized dices or squares and deep-fried until they form a golden-brown, crunchy finish (??? in Mandarin, hádòufu, lit. ýfried tofuý).
They can be consumed individually or with a soft gravy or boiled in liquid; they are also added to warm pots or as part of the veggie casseroles. According to the kind of tofu used, the external structure of the tofu can vary from crunchy on the outside and crisp on the inside to inflated like a simple donut.
Usually the former is served in China with garlick and soy sauce, while the latter is either filled with fishing pastes to make Yong Tau Foo or boiled in sauces. 60 ] In Taiwan, roasted tofu is processed into a meal known as " A-gei ", which is made from a roasted absurage tofu pack filled with pasta and coated with surfwi.
In Qufu, the hometown of Confucius, tofu smoking is a favourite cuisine. Tofu is usually used in small quantities together with its softening fluid for seasoning veggie meals (especially greens leaves such as boiled asparagus). Tofu is also known as the tsofu in Indonesia. Tofu is usually available on local tofu market in two forms: tacu mutih or ordinary solid tofu and tacu gorg or roasted tofu, which has turned darker.
Toahu yun yoi or toahu bandung is tofu with curcuma. Well-liked roasted tofu is either provençal tartare, turkey ketchup or sausage. In many parts of East and Southeast Asia a usual cook technology is the Frittieren of Tofu in plant or rapeseed oils with different results.
Indonesia usually roasts it in handicrafts. Though tofu is often marketed pre-processed into fry products, pre-baked tofu is rarely consumed directly and must also be cooked. Favourite tofu recipes are Tahu-Gejrot and Kupat-Tahu. Sliced in small chunks, it is a tahu-pong tofu with a thin, aqueous coating of white wine made from white wine and cinnamon. It is made from a mixture of chilli and shallots.
Cupcake is a slice of tofu, usually accompanied by ketupate ricecake in groundnut sauces. Sliced tofu in gado-gado, ketoprac and silo. The Bacem is a tofu boiling technique that originated in central Java. Tofu is cooked in coir with lingkuas (galangal), lemon juice, cilantro, shallots, cloves, clove, cloves, lingkuas (galangal), lemon juice, cinnamon, shallots, cloves and almonds.
Once the aromatic coir evaporates entirely, the tofu is roasted until it becomes gold-coloured. This results in moister, but rather firmer, sweeter and spicier tofu. In Indonesian, this boiled tofu variety is generally known as tacu bisem. There is a joint luncheon in Japan during the hot season with hijayakko (??), silk or solid tofu with ground freshly ground onion, parsley or catsuobushi chips with sojasauce.
Tofu is often consumed in winters as "yudofu", which is cooked in a saucepan with vegetable (e.g. china kale, onions, etc.) and hummingbat. In Japan this tofu is known as Atsuage (???) or Namaage (???). This slimmer strain, known as Aburaage (???), is developing a tofu bag that is often used for Inari sushi.
Diced, slightly covered and roasted tofu with a kombu dashi-based dressing is known in Japan as agedashi-dofu (??????). Tofu, cut into thin slices and fry, known in Japan as absurage, is usually cooked in blanches, spiced with soya and mirine and eaten in meals such as kitesune udon. dish.
The Japanese "miso soup", a broth with diso pasta, is often made with tofu. 61 ] Tofu is often roasted in a frying pans and serves as a banana with dip sauces. 62 ] Tofu dices can also be flavoured with salad dressing, cloves of garden furniture and other seasonings before they are roasted in a casserole. Cube of tofu with similar flavour is referred to as Dubu-Jorim.
63 ]Dubu-kimchi is made of tofu cooked in square discs, serving on the sides of a dish of roasted chimchi, is a favourite angiu (food with an alcohol drink). 64 ] Smooth, uncompressed sundubou is used as the primary component of sundubou jigae (soft tofu stew)[65], while other types of vegetable such as doenjong guk (soybean past soup), doenjan jigae (soybean pastes stew) and kamchi-jigae (kimchi stew) have a tendency to dice solid tofu in it.
Like in many other Asiatic lands, tofu is also eaten in a warm pan meal named Dubu-Jeongol (tofu hotspot). On the Philippines, the cute tidbit is made from tofu with dark chocolate sauce and candy. There are two versions, the Malay and Singapore versions of Taiho or Dowhua, known as" Tofufa" or" Taufufa".
Serve hot, smooth tofu in discs (by ladling from a wood pail with a shallow spoon) in a dish of either panan or hand pumpkin candy. Vietnam, www. vietnam.com, expressed h?, is a collection of tofu made and worn in a clay can.
Scoop it in a dish with a very low and low teaspoon and eat it with icing sugar and lemon bouillon or a ginger-flavoured sirup. In general, the stronger tofu varieties are used for kebab, spit-meat and meals that require a cohesive texture, while the smoother varieties can be used for deserts, broths, shakes as well as relish.
The tofu has also been merged in other Western kitchens, for example in Curry dishes in the traditional way. The tofu and soya proteins can be used for industrial processing to adapt the texture and flavours of cheeses, puddings, egg, lard and similar produce. Tofu is often associated with vegetarian and veteranism in America, Europe, Australia and New Zealand as it is a resource for non-animal proteins.
Traditionally, tofu is regarded as a coolant in China. Since it is made of soya, people with an allergy, especially those to legumes, should not drink tofu. Tofu Story. Tofu and tofu product story (965 EC until 2013). Tofu worldwide chronology". "yields and structural properties of soft tofu depending on the coagulation method".
"yields and structural characteristics of soft tofu depending on the coagulation method". "Visco-elastic characteristics of high compressive and thermally induce tofu gels". a ^ a d e "Technology for the manufacture of food meals and proteinaceous derivatives from hydrolysed soy beans. Make[homestead] tofu." "Chowhound your own tofu." Soymilk & Tofu production:
Soybeans for the improvement of tofu. hort.purdue.edu. "Favourite tofu recipes." The Hwang Ryh Shang Company of Taiwan, a leading manufacturer of marinated tofu, incorrectly describes this additive as "red date" (jujube) on the Englishlanguage ingredientlist of its products label, although the China ingredientlist is on the same pricelist at ?? (literally "red lees", i.e. read yeasty rice).
STORY OF TOFU IN SOUTH AND SOUTHEAST ASIA, Soy Info Center. Seasoned tofu stew (Soondubuchigae), Korea food. Tofu nutrition information in legumes and legume products". Chinese Medicine Dictionary -- Tofu. "of tofu (soybean curd)". "Influence of pressure and storage time on texture profile parameters of soybean curd (tofu)".
"The effect of freeze-thaw treatments on the consistency and textures of smooth and hard tofu". Technology & Science, Lancaster, Pennsylvania: Technomic Publishing Co. Berk, Zeki (1992), technology for the manufacture of food flour and soybean proteins, FAO Agriculture Servies Bulletin, 97, Rome: Guo, Shun-Tang ; Ono, Tomotada (2005), "The Role of Composition and Content of Protein Particles ab origènes in Soymilk on Tofu Curding by Glucono-?-Lactone or Calcium Sulfate", Journal of Food Science, 70 (4) : 258-262, doi:10.1111/j.1365-2621.2005.tb07170. x. x Liu, KeShun (1997), Sojabohnen :
Shurtleff, William; Aoyagi, Akiko (2000), Tofu & Soya Milk Production: an artisanal and engineering handbook (3rd edition), Lafayette, California: Shurtleff, William; Aoyagi, Akiko (2013), Tofu and Tofu Product Story (965 EC until 2013), Lafayette, California: Shurtleff, William; Aoyagi, Akiko (1998), The Tofu Book: The Future of Proteins - Now!
White, L. R. ; Petrovitch, H. ; Ross, G. W. ; Masaki, K. ; Hardman, J. ; Nelson, J. ; Davis, D. ; Markesbery, W. (1. avril 2000), "Brain ageing and mid-life tofu consumption", Journal of the American College of Nutrition, 19 (2) : 242-255, doi:10.1080/07315715724.2000.