Like bread or cheese, tofu is a staple food that requires just a few ingredients. But from that basic starting point, you can make many delicious, distinct versions. For tofu, the most important component is typically soybeans. The United States produces more than 4 billion bushels of soybeans per year, but only a small portion is produced for human consumption as edamame; tempeh; soy milk; and, of course, tofu. Its clean, vegetal flavor is all-important in a vast array of cuisines around East Asia and Southeast Asia. From velvety silken blocks to delightfully airy puffs and chewy tofu skin, it comes in a wide range of styles that can be pan-fried, deep-fried, chilled, marinated, braised, stuffed, simmered in soups, and more.
A Little Tofu History
It is unclear when and by whom tofu was invented, but it likely originated in China thousands of years ago, as soybeans are native to China and are considered to be one of the five sacred grains, writes Andrea Nguyen (2012). From China, it made its way to Japan in the eighth century and became an important ingredient across East Asia and Southeast Asia. The word “tofu” is Japanese, from the Mandarin word “dòufŭ.” It’s also known as “dubu” in Korean and “đậu hũ” in Vietnamese and frequently appears on Chinese restaurant menus as “bean curd.”
