The Origin Story
2000 years ago during the Han Dynasty in China, a man caring for his parents was searching for a suitable food for them. His elderly parents, ripening with their age, had lost their teeth! The man decided that if he made a soup out of soybeans, it would suit their needs. In the story, through much trial and error of trying to make a soup, he creates tofu instead.
Apparently, that and many other legends are the origin stories of Tofu. Though there are endless variations and plots- all the stories hold one thing in common: Tofu was a happy accident. So maybe, we as a collective can infer, that Tofu perhaps 2000 years ago was a happy accident. Unfortunately, the true and factual origin story of Tofu remains unknown today. But what we do know as fact is that Tofu was first used in China during the Han Dynasty which was 206- 220 BC. Just like it’s myths, Tofu is also very diverse in its usage.
This image indicates which countries have the most soybean production and their percentages.
Sustainable or Not?
It’s easy to relate Tofu with the kind of people who are Earth loving and conscious of the environment. The truth is, Tofu might not be the saving grace of the century. This is partially due to the immense deforestation caused by the production of soy beans. Yet, only 6% of the soy produced on Earth is used for human consumption. The majority of that problem lies in how livestock is fed. Instead of having animals eat what is natural for them, big corporations are having corn and soy as their diet so they grow faster. In theory most of the problem would go away if everyone decided collectively to have a less (if at all) animal based diet. Though, that would help immensely with that and other issues, that doesn’t solve the problem with Tofu’s sustainability. The problem is Tofu whey. This is the byproduct of Tofu, and if discarded improperly it has the potential to cause serious pollution towards bodies of water. The good news is, there are proper ways to get rid of the byproduct (such as wastewater treatments, it’s nutrients could be isolated and utilized, or converted into methane purposefully). The problem with these options is that they are costly, and major corporations have no incentive to be eco-conscious. Unless governments everywhere mandate the proper way to discard Tofu whey, then it just won’t get done.
The Rise in Tofu
So we know that tofu originated in China, but how did it become a worldwide phenomenon? Well, just like most good ideas, they spread. It was actually Chinese Buddhist missionaries who were traveling to Korea and Japan, stating how a vegetarian diet was better for the soul. First was the introduction of soybean itself, and then came the infamous tofu. Of course because of its versatility and health benefits- tofu was loved. And their own traditions for its production and sacredness were created.
World War Two is what caused a rise in Tofu. People were moving all over the world, taking their traditional meals with them. During the gold rush period, the United States got a good amount of immigrants from China moving to California. But after World War Two, troops were coming home with the demand for it. Now, across all races, everyone had the need for Tofu. People were pressured because of this to stray away from the traditional process of it’s creation, and began to industrialize it. Machines (such as hydraulic presses or high speed grinders) replaced traditional tools. Now, that’s how Tofu is produced, but there are still some people who stick to the traditional ways.
Homemade Tofu cubes
Recipe
Necessary Ingredients: Water, Dried Soybeans (3 cups), Coagulant (1 tablespoon; either nigari which is magnesium chloride or gypsum which is calcium sulfate)
Materials: Blender (1), Cheesecloth, a Fine-Mesh strainer(1), tofu mold (1), 2-3lbs of weights, medium mixing bowls (2), Large Pot with a Lid (1), wooden spoon (1), Ladle (1).
- Take the mixing bowl, pour 3 cups of soybeans, then enough water to cover the beans in 2 inches
- Soak overnight
- Drain the beans, then blend with 8 cups of water
- When creamy, pour it into the pot and place over medium heat
- Stir often
- When foam rises take it off the heat
- Line the strainer with cheese cloth over a mixing bowl and pour the milk
- let it sit for 1-2 hours
- discard any solids
- Place milk over medium heat and stir
- when foam starts, turn heat to low for 5 minutes, and then off
- Remove any skin formed and stir
- Separately combine the coagulant of your choice with water (1/2 a cup) and make sure it’s dissolved
- Powerfully stir for 10 seconds
- Add 1/4 of the mix (coagulant and water)
- Add another of the same amount then cover the pot for 3 minutes
- Stir gently, add 1/4 again then cover the pot for 3-5 minutes
- repeat step 16
- repeat step 7
- Press the strainer into the curds to get all the milk out (separate curds and whey)
- With the ladle transfer milk into a bowl
- Put curds into tofu mold
- cover the mold with cheesecloth
- Place the weights on-top
- Give it 15-20 min to sit
- Lastly, cut into cubes and place it in cold water for preservation 3 days max.
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