Doufu/Tofu (Chinese: or Pinyin: Japanese: Korean: (also bean quark) an originally asiatic food is of a white soy bean paste, made from Sojamilch - similar to from animal milk.

History

Tofu became for the first time in 2. Century v. Chr. in the empire China manufactured and has itself during the Nara period (8. Century) to Japan spread. In these two countries as well as in Viet Nam, Thailand and Korea Tofu became the basic food.

Production

Tofu is manufactured by coagulating the protein components of Sojamilch either by Nigari (magnesium chloride), citric acid or calcium sulfate by heating up and taxing away or filtering. In Okinawa one uses sea water instead of Nigari and calls such Tofu Shima dofu (Inseltofu). Every now and then the Tofu is also pressed, in order to extract from it liquid.

Tofuarten

Depending upon kind of manufacture and consistency one differentiates different kinds from Tofu. Thus for instance the Seidentofu in such a way specified, which is particularly tender in its consistency, for sweet foods is used, while the Schwammtofu in such a way specified is usually filled and frittiert. Likes is also the smoked Tofu.In Southeast Asia gives it a very large quantity of Tofu specialities, which are not available in this country. For example blood and mould Tofu.

See also: Seitan

Subsequent treatment

Tofu is today international due to its vegetable origin and its protein wealth as replacement for meat (including fish) admits and becomes therefore from vegetarians, Veganern and temporarily nearly-ends humans estimated.

Since Tofu is relatively taste neutral, it makes special demands against the subsequent treatment, with which peppering often plays a special role. One can cook Tofu, roasts, in cubes to cut and as soup insert use or on different kinds differently process. Due to the very neutral self-taste it is suitable as carrier for all possible spices and tastes both in sweet foods and in heartful courts.

A speciality, for which the Tofu manufacturers of the city are famous particularly Kyoto, is Yuba. It concerns thereby the breath-thin Tofu "skin ", which is taxed away during the production process. It is practically taste-free. Roughly, in several situations one above the other folded, it is getunkt in Sojasauce and verzehrt - a true delicate-eats for friends of the Japanese kitchen. Frittiertes Yuba, which possesses a chip-like consistency, is not completely so fine.

Related links

• www.vegetarismus.ch - alternatives to meat
• www.das-rezeptbuch.de - on Tofu and Soja based extensive prescription data base

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