A brief history
Tofu was already consumed in China some 2,000 years ago. According to legend, its invention is due to prince Liu An (179-122 BC).
Subsequently introduced in Korea and Japan, it then spreads to Vietnam and other parts of East Asia, perhaps thanks to Buddhist monks that used to consume tofu as an important source of protein in their vegetarian diet.
Tofu was introduced to the Western countries in the 1960s, as part of a raising interest for healthy eating.
Tofu was already consumed in China some 2,000 years ago. According to legend, its invention is due to prince Liu An (179-122 BC).
Subsequently introduced in Korea and Japan, it then spreads to Vietnam and other parts of East Asia, perhaps thanks to Buddhist monks that used to consume tofu as an important source of protein in their vegetarian diet.
Tofu was introduced to the Western countries in the 1960s, as part of a raising interest for healthy eating.
What is tofu
Tofu is soy curd. It is made by curdling fresh soya milk and press it into a solid block; the process is much the same as that used to produce cheese.
Tofu is low in calories and fats (contains no cholesterol), high in protein and iron. Depending on the coagulants used in the making, tofu can also be a good source of calcium (when gypsum is used) or magnesium (when nigari is used).
Why homemade tofu
Making tofu at home is easy and rewarding, and it allows you to experience the true taste of tofu.
Fresh home-made tofu has a fragrant, slightly sweet and nutty flavour and a texture that you won’t find in an industrial product.
Also, home-made tofu costs a fraction compared to the store-bought product. So if you love your tofu you can make some serious savings.
And let’s not forget that tofu processing gives you okara too.
Processing time
Once the soybeans are ready (soaked in water for 8-12 hours or overnight), making a tofu block takes about one hour.
How to conserve tofu
Your homemade tofu can be kept in the fridge for 5 to 7 days: keep it in a closed container, covered with drinking water, which should be changed every day or, at least, every other day.
Your tofu can be also be frozen: when de-frosted it will show a "spongy" consistence, which makes it great for marinating.
What is okara
Okara is the by-product of turning soy beans into soy milk. Okara is a good source of fibre, minerals and proteins. You can use it as an ingredient in your baking, your vegetarian burgers, dry it in the oven and sprinkle it in your breakfast bowl, or be inspired by the recipes posted on this website.
What is a coagulant
Coagulant is a substance (a salt, a mineral or an acidic substance like lemon or vinegar) that solidifies proteins and fats in hot soy milk.
Nigari and Gypsum are the most common tofu coagulants and have been used for hundreds years in Japan and China.
Nigari derives from sea water and is is mainly composed of magnesium sulphate and traces of other sea minerals, but no sodium chloride (table salt).
Gypsum, calcium sulphate, is a naturally occurring mineral, refined to food grade.
Used as coagulant, nigari curds soya milk quickly into small crumbs, and form a firmer tofu once pressed.
Gypsum curds soya milk in about 10-15 minutes into larger lumps, and forms a calcium rich tofu.
What are silken tofu and pressed tofu
The difference is in the amount of water contained in the block of tofu. Silken tofu, has a softer consistency than regular tofu and falls apart if not handled carefully.
It can be used in salad dressings, sauces and some desserts.
Pressed, or firm tofu is more common and is used in stir-fries, tofu bakes and other dishes that requires a tofu that holds its shape. It can also be used crumbled or mashed, in recipes like scrambled tofu, burgers, or wherever you need a cheese substitute.
The Tofu Box produces firm pressed tofu. It can also be used to press store-bought silken tofu, and to make cheese.
Tofu is soy curd. It is made by curdling fresh soya milk and press it into a solid block; the process is much the same as that used to produce cheese.
Tofu is low in calories and fats (contains no cholesterol), high in protein and iron. Depending on the coagulants used in the making, tofu can also be a good source of calcium (when gypsum is used) or magnesium (when nigari is used).
Why homemade tofu
Making tofu at home is easy and rewarding, and it allows you to experience the true taste of tofu.
Fresh home-made tofu has a fragrant, slightly sweet and nutty flavour and a texture that you won’t find in an industrial product.
Also, home-made tofu costs a fraction compared to the store-bought product. So if you love your tofu you can make some serious savings.
And let’s not forget that tofu processing gives you okara too.
Processing time
Once the soybeans are ready (soaked in water for 8-12 hours or overnight), making a tofu block takes about one hour.
How to conserve tofu
Your homemade tofu can be kept in the fridge for 5 to 7 days: keep it in a closed container, covered with drinking water, which should be changed every day or, at least, every other day.
Your tofu can be also be frozen: when de-frosted it will show a "spongy" consistence, which makes it great for marinating.
What is okara
Okara is the by-product of turning soy beans into soy milk. Okara is a good source of fibre, minerals and proteins. You can use it as an ingredient in your baking, your vegetarian burgers, dry it in the oven and sprinkle it in your breakfast bowl, or be inspired by the recipes posted on this website.
What is a coagulant
Coagulant is a substance (a salt, a mineral or an acidic substance like lemon or vinegar) that solidifies proteins and fats in hot soy milk.
Nigari and Gypsum are the most common tofu coagulants and have been used for hundreds years in Japan and China.
Nigari derives from sea water and is is mainly composed of magnesium sulphate and traces of other sea minerals, but no sodium chloride (table salt).
Gypsum, calcium sulphate, is a naturally occurring mineral, refined to food grade.
Used as coagulant, nigari curds soya milk quickly into small crumbs, and form a firmer tofu once pressed.
Gypsum curds soya milk in about 10-15 minutes into larger lumps, and forms a calcium rich tofu.
What are silken tofu and pressed tofu
The difference is in the amount of water contained in the block of tofu. Silken tofu, has a softer consistency than regular tofu and falls apart if not handled carefully.
It can be used in salad dressings, sauces and some desserts.
Pressed, or firm tofu is more common and is used in stir-fries, tofu bakes and other dishes that requires a tofu that holds its shape. It can also be used crumbled or mashed, in recipes like scrambled tofu, burgers, or wherever you need a cheese substitute.
The Tofu Box produces firm pressed tofu. It can also be used to press store-bought silken tofu, and to make cheese.