Tofu

Lore & Background

Tofu making was first recorded during the Chinese Han dynasty, with legend attributing its invention to Prince Liu An (179–122 BC) of Anhui province. The most commonly held theory of origin maintains this, though the paucity of reliable sources makes it difficult to conclusively determine. A stone mural from an Eastern Han dynasty tomb unearthed in 1960 provided support, but some scholars argue that Han dynasty tofu was rudimentary and lacked firmness. Alternative theories suggest accidental discovery when boiled soy milk mixed with impure sea salt containing calcium and magnesium salts, or emulation of Mongolian milk curdling techniques, though the latter lacks evidence beyond speculation.

Reader's Guide

Tofu's significance lies in its role as a versatile, protein-rich food with a long history across East and Southeast Asia. Introduced to Japan during the Nara period (710–794) and first recorded there in 965, it became a key protein source in Buddhist vegetarian diets. In China, it was traditionally eaten at graves of deceased relatives, as ghosts were said to have lost their chins and jaws and could only eat soft tofu. Before refrigeration, it was sold mainly in winter due to spoilage in warm months.

The production process—soy milk preparation, coagulation, and pressing—mirrors dairy cheese making. Coagulants like calcium sulfate (gypsum) or chloride-type nigari salts produce different textures. Tofu was first mentioned in English in 1704 and popularized in the West by William Shurtleff and Akiko Aoyagi's 1975 book 'The Book of Tofu'. Nutritionally, it is low in calories, high in protein, and has one of the lowest environmental footprints among protein sources.

Did You Know?

• The English word 'tofu' comes from Japanese tōfu, which itself is a borrowing of Chinese dòufǔ.
• Benjamin Franklin mentioned tofu in a 1770 letter to John Bartram, calling it 'cheese' from China.