Tofu, the Cheese of Asia

Discovered over 2000 years ago by the Chinese, tofu is sometimes called "the cheese of Asia," because of its physical resemblance to a block of farmer's cheese. Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk. Off-white in color, it is usually sold in rectangular blocks. Tofu is a staple in the cuisines of many Asian countries. Tofu is its Japanese name, in China it is known as doufu while in Indonesia it is called TAHU.  

It is one of  the most common soy products and is soft in texture. Tofu is made by adding a coagulant to soy milk, the nutritious liquid extracted from boiled and crushed soy beans. This liquid is left to separate into curds and whey, then the curds are drained and allowed to set. When compressed to reduce the water content, they become hard or ‘pressed’ bean curd.

Appearance and flavor

Tofu has a creamy white color, and is generally made into blocks 5 – 7 cm thick. The flavor is fairly neutral.  Pasteurized tofu in plastic packs does not have quite the same flavor as fresh tofu, but it is still highly acceptable.

Choosing and storing

In Indonesia and most Asian countries  fresh tofu cut into squares are common. To buy fresh tofu, make sure it has pleasant smell. Tofu should be refrigerated after purchase. If it does not hav printed  expiry date, use within 1 week of purchase. Fresh tofu can be refrigerated for up to 1 week. Cover with water and change daily.

Preparing

Fresh tofu can be cut but should be handled carefully as it is more fragile than pressed tofu. It is beast drained on several sheets of paper towels for 10 minutes before slicing then diced or cut into large squares.

Nutritional Value

The protein content is around 11% and the fat content is 5%. Like all forms of bean curds, tofu is an excellent substitute for meat in vegetarian diet.

Culinary Uses

Tofu is cubed and added to soups; sliced and layered with a filling of minced meat or fish, then steamed with fish, ginger, spring onions and preserved sour plums. Tofu is also braised, fried or scramble with chili and minced meat.


Tahu Sumedang: A very special Tofu 

In Indonesia, the most wellknown TOFU is Tahu Sumedang.  Many Indonesian treasure this simple yet irresistible tofu dish originally from the city of Sumedang, in West Java . The tofu is fried and ideally you take a bite of the tofu and then a bite of the green pepper. It all blends so well.  So yummy…..
  
You can find tahu sumedang being sold just about anywhere in Sumedang and other cities in West Java.  It is commonly sold and served with lontong (Javanese rice cake wrapped in banana leaves).

References:

• A Cook’s Guide to Asian Vegetables by Wendy Hutton
• Wikipedia