The unique characteristic of tofu soft texture o the point that some people love it and some people detest it. But whether you love it or detest you to take a tofu class to get to know it better. From now on, when you see different types of tofu on your plate, you will be able to distinguish the differences and not detest it anymore!

The origin of tofu
There are many beliefs about the origin of tofu. But most commonly it is assumed that it originated in China during the Han Dynasty, and then traveled to Japan by monks. As a result, both countries have a long-standing tofu culture that has spread to other countries around the world. An easy difference to see is that tofu in China is not divid into classes. While early Japanese tofu was limited to the nobility and high-ranking samurai. Therefore, we see many modifications and transformations of Chinese tofu, but Japan has kept its tofu simple and natural as much as possible.
Protein and hormones in tofu
No matter what nationality the tofu is, the basic principle of making tofu is to squeeze soybeans and filter out the water. Then boil the soybean water, extract it to keep its shape with salt (or sodium sulfate), and press it into tofu blocks that are firm or soft as desired.
Soybeans in tofu provide high protein, even more than some types of meat. It is also easy to digest, has no cholesterol, and contains lecithin, which helps reduce cholesterol and promotes the functioning of the nervous system. In addition, soybean hormones called ‘phytoestrogen’ have been shown in research to help prevent cancer, delay menopause, and reduce the risk of breast cancer. With so many properties, tofu has easily become a popular ingredient in healthy food menus.
How to distinguish tofu without disgusting it
Some people simply classify tofu by color, but in fact tofu is not only classified by color. Even though they look white and soft, that does not always mean โปรโมชั่น ufabet they are the same. They may differ in softness (ranging from fresh, very soft, soft, and firm), production process, ingredients, or nationality. Let’s try to guess whether you can tell the different tofu apart by just looking at the pictures. Tofu here does not include tofu that has been fermented and fried tofu.
1. Chinese tofu
is a type of tofu that we can find in fresh markets. It usually comes wrap in banana leaves. It can be easily classified by color and softness. Different in the ingredients that give it a different softness or taste.
– Soft white tofu is made by adding calcium sulfate (in Teochew, it is called “Jia-ko”) to precipitate into the tofu. It takes a short time to precipitate. So it is still soft enough to place in the palm of your hand without breaking. It is usually add to clear soup or steamed tofu.
White tofu is made from soy milk mixed with magnesium sulfate (Thais call it “epsalt”) Which helps to cause sedimentation. Once the sediment has settled, it is placed in a white cloth lined in a mold. It may be left overnight or draine twice to remove water, resulting in firm tofu.
Yellow tofu: A slightly firmer tofu made by marinating firm white tofu in salt and boiling it. Then add turmeric to coat the outer surface in yellow. It is mostly use in Pad Thai, Mee Kati, or as a topping for rolled noodles.
– Black tofu is to add flavor and aroma to tofu by simmering firm yellow tofu with dark soy sauce and herbs and spices. It tastes similar to braised tofu. Brown sugar so that it can stored longer than other types of tofu because it has less moisture. It is popularly use in Chinese dishes such as pickle mustard greens salad, stir-fried chives, or added to vegetarian braised to replace pork.
2. Tofu tubes
are soft tofu invented by the Japanese by putting them in plastic tube-shaped packaging. Resulting in cylindrical tofu that is easy to cut and can be stored longer than regular tofu.
– Egg Tofu: Surprise but not surprising: Egg Tofu is not made from soybeans. But from pure eggs. The eggs beaten with bonito flour stock, strained to make a fine texture, and steamed until it turns a pale yellow color, similar to Japanese steamed eggs.
3. Japanese tofu
As mentioned earlier, Japanese people emphasize on maintaining the simplicity and originality of tofu taste, so there is not much difference in ingredients or taste, but only in softness.
tofu is the name of Japanese soft tofu. It breaks easily and is soft because there is a lot of water in the tofu. Japanese people often eat it fresh with soy sauce. In Japanese restaurants, it is often add to miso soup or use to make tofu salad.
Momen tofu is a type of Japanese firm tofu. That takes longer to make than Kinu. Because it is wrap in a clean, thin white cloth and press to squeeze out the water. The texture is firmer, the amount of water is less, and the tofu smells stronger. An easy way to tell is if you cut it open, Momen tofu will have tiny air holes. It is suitable for grilling or frying.
4. Yunnan tofu
In addition to basic tofu, there are many varieties of tofu, including fermented, fried, and very specialized types. One of the exotic tofu found in our local markets is Yunnan tofu. Which originate from the culture of making tofu boards in Yunnan Province, China. Where soft tofu usually made large sheets, drained of water, and cut into small pieces. The traditional way to eat tofu boards among Yunnan people is to dry them in the sun until they are dry and hard and turn dark. When grilled, they will swell. This type of tofu is therefore especially suitable for frying or grilling.