{"id":7267,"date":"2022-05-29T07:31:59","date_gmt":"2022-05-29T07:31:59","guid":{"rendered":"https:\/\/wongshe.com.au\/?p=7267"},"modified":"2022-12-12T04:05:47","modified_gmt":"2022-12-12T04:05:47","slug":"glorious-tofu","status":"publish","type":"post","link":"https:\/\/wongshe.com.au\/glorious-tofu\/","title":{"rendered":"Glorious Tofu"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]I’ll put this out there right at the beginning of this post – I am Very Pro Tofu.\u00a0 I am not sure if there are many others who enjoy tofu in all its forms, but I am hoping to convert those of you who are more of the tofu hesitant frame of mind!<\/p>\n

Tofu is such a diverse ingredient – I know people find this hard to believe as I feel like there is a lot of misconception around it – from the fact that people find it bland and tasteless, that they don’t like the ‘texture’, and that only vegetarians eat it in any quantity.\u00a0 It is time to dispute these baseless misconceptions!\u00a0 \ud83d\udc4a\ud83c\udffc<\/p>\n

Firstly a very small history of tofu and the making of tofu.\u00a0 It originated in China around the time of the Han Dynasty (200AD) and is made using a very similar method to cheese.\u00a0 Soy milk is made by soaking and then boiling the beans in water, straining and grinding into a soy milk.\u00a0 This soy milk is coagulated and the curds are pressed to form tofu.\u00a0 The coagulant used is\u00a0 primarily gypsum powder (calcium sulfate) but other coagulants such as gelatine, acid and enzyme coagulants can be used.<\/p>\n

The curds are set to different firmnesses to create the myriad of forms of tofu available![\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”]

\"\"<\/div><\/div>[\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]So with this initial product the firmness could be altered with the amount of coagulant used from silky to firm ( by further extraction of water from the tofu), to being smoked, to being fermented, being dried, retaining and using the skin (the skin that forms on top of the soy milk as it is heated).\u00a0 AND with all these products, you can fry it, steam it, eat it “raw”,\u00a0 puff it, or “stinkify it” (OK, not so keen on this last option).<\/p>\n

From China, the method of production and use of tofu spread to Japan, Korea and South East Asia and was used in different ways again!<\/p>\n

It is also to be mentioned that whilst in the western world tofu is eaten as a vegetarian alternative to meat in meals, in China it is an ingredient that is a meal on its own, or part of a bigger meal which would include other proteins.\u00a0 For example mapo tofu<\/a> is a meat and tofu dish where the tofu absorbs the flavours of all the sauces etc and the meat in the dish and also adds a textural difference to the meat.\u00a0 Tofu adds texture, absorbs flavours, can be used in savoury and sweet dishes, and also is good for you.\u00a0 Without wanting to sound like my mother, tofu is high in protein and contains all the essential amino acids that your body needs.\u00a0 \u00a0It also provides fats, carbs, and a wide variety of vitamins and minerals.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”]

\"\"<\/div><\/div>[\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]On top of all this greatness, there is little is wasted in the making of tofu.\u00a0 The skin which forms on the surface of the milk when it is being heated is removed and dried in large sheets to make tofu skin or fu-pi or yuba <\/em>which can be thinly sliced, dried, or tied into knots and used for a myriad of dishes.\u00a0 It is used in Japan also to make inari pockets which I love.<\/p>\n

\"\"[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]Douhua is a particularly delicious form of tofu.\u00a0 It is the silkiest, lightest form of tofu and is popular throughout asia.\u00a0 It is eaten usually with a spoon as it is soo silky it is impossible to pick up with chopsticks.\u00a0 It can be served savoury with soy sauce and often shrimps and\/or seaweed or spicy with chilli oil, soy sauce, spring onions and peanuts – like this chengdu tofu<\/a> which is spicy and soft and with the pickled vegetables on top.<\/p>\n

Douhua can also be served sweet with a sugar syrup, ginger syrup or brown sugar (you might see this on the yumcha trolleys for dessert).[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]Many, many reasons to add tofu to your repertoire of dishes!\u00a0 There are several tofu dishes on the website, the simplest and easiest being the silken tofu with spring onions and soy sauce<\/a>\u00a0 – complimentary to nearly any asian meal.[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]I’ll put this…<\/p>\n","protected":false},"author":2,"featured_media":7270,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[228],"tags":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/wongshe.com.au\/wp-content\/uploads\/2022\/05\/Tofu.2.webp?fit=880%2C660&ssl=1","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/posts\/7267"}],"collection":[{"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/comments?post=7267"}],"version-history":[{"count":8,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/posts\/7267\/revisions"}],"predecessor-version":[{"id":7300,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/posts\/7267\/revisions\/7300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/media\/7270"}],"wp:attachment":[{"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/media?parent=7267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/categories?post=7267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wongshe.com.au\/wp-json\/wp\/v2\/tags?post=7267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}