Who invented tofu

The Mongolian Import Theory states that the basic method for making tofu was adapted from the cheese-making process learned from milk-drinking Mongolian tribes living along the northern border of China. The first two theories suggest that the method of tofu coagulation originated in China. Since soybeans were considered one of the Five Sacred Grains wu ku , they were probably dried like other grains before being cooked.

If later boiled, they could either be added to the water whole, or first ground or mashed to make puree. If used in puree form, the result would be a thick soup or porridge that would have to be seasoned. If the cook added unrefined sea salt, which always contained the natural coagulant, nigari, curds would have formed. Curding might also have resulted if the soup were allowed to stand in a warm place until lactic acid-producing bacteria made enough lactic acid to form curds.

Alternatively, the cook might have strained the soup to remove the fibrous soy pulp okara ; this would give the resulting curds a finer, more delicate texture. The next step, pressing, would have given the curds a firm texture, allowing it to be cut and extending its storage life. The final result would have been quite similar to today's tofu. The third and fourth theories suggest that, since the Chinese did not generally raise cows or goats for milk, they were probably not familiar initially with the curding process.

They may have learned it from either the Indians far to the southwest or from the nomadic Mongolian tribes just to the north, both of whom practiced dairying and made curds, cheeses, and fermented milk products. We will examine these two import theories as we come to them in their historical context. While the last three of these four theories all seem reasonable, there is, unfortunately, relatively little evidence to support any of them, except the Mongolian Import Theory.

Yet it is important to note that, as explained in Chapter 33, there is written evidence to show that soymilk existed in China by 82 AD, and may have existed several centuries before that time. Of the four theories, the Liu An Theory is by far the best known; unfortunately, it is probably the least likely to be true. Who was Liu An and what evidence do we have that he developed tofu?

Liu An was born of noble ancestry in northern China in BC. Kansho ; Chap. Liu An was the grandson of the founder of the Han dynasty. His paternal grandfather Liu Pang, generally known by his posthumous name Kao Tsu, was the powerful first emperor of that great dynasty; he died in BC.

Liu An's father led a tragic life. Born in prison, where his mother had committed suicide shortly after his birth?? The location of his kingdom is shown in Figure 8. A few years thereafter, Liu An's father, who was a very strong and haughty person, killed the man whom he felt was responsible for his mother's suicide in prison. Wu Ti, his gentle and understanding half brother, pardoned him. He died, fasting insolently, on the way. Wu Ti grieved over the death of his half brother, so in BC he divided his deceased brother's kingdom among his brother's three sons.

Liu An soon made a fine name for himself. In the Historical Records , Ssu-ma Ch'ien says: "Liu An, king of Huai-nan, was by nature fond of reading books and playing the lute; he took no interest in shooting, hunting, or dashing about with dogs.

He hoped to win the support of his people by doing secret favors for them and to achieve a reputation throughout the empire" Watson Historically, Liu An is especially well known because of the Huai-nan Tzu Tzu means "prince" , a chapter work compiled under his patronage at his court by scholars he had summoned.

Predominatly Taoist, this work on philosophy, morals, and statecraft, is also full of omen lore, cosmological speculation, and concepts from diverse other philosophical sources Reischauer and Fairbank ; Needham ; Morgan Note that despite a statement by Adolph to the contrary, Liu An was not a "great friend of Buddhist monks," for Buddhism had not yet arrived in China. It is very important to note that the Huai-nan Tzu contains no reference to tofu.

It does mention shu beans or soybeans in several places, giving instructions for planting them by the constellations, noting their season of growth, and adding that they grow well when fertilizied by mud from the river bottoms Wu In the book there is also the phrase "a meat shop owner's bean soup," meaning that a person who sells meat, being unable to afford eating it, eats bean soup Shinoda Thus, there is only faint evidence in the Huai-nan Tzu to connect Liu An with the development of tofu.

Liu An's nature was not all good. He began to bear a grudge against Wu Ti for his father's death. In BC he journeyed to the Han capital and was praised by a friend there who said, "There is no one who has not heard of your reputation for benevolence and righteous conduct.

In about BC, Liu An began to plan a revolt to place himself on the throne after the emperor's death. A first attempt failed and Liu An was punished. When Wu Ti heard that a second revolt was being plotted, he sent men to arrest Liu An, but just before they arrived Liu An was warned and he committed suicide by cutting his own throat. It was October, BC. At the beginning of the Later Han a legend appeared, which said that Liu An, rather than committing suicide, had been ushered up to heaven by the eight immortals of Taoist mythology.

In later ages, because of his fame and his dabbling in Taoism, alchemy, and related semi-magical practices, Liu An came to be regarded as the Father of Chemistry and the Taoist arts, in much the same way that all plant domestication was attributed to Shen Nung, and all Near-Eastern plant introductions were credited incorrectly to Chang Ch'ien.

The strange, semi-mystical nature of Huai-nan culture strengthened the association. It is true that soybeans certainly existed in Liu An's time and soymilk may well have been known, so it is conceivable that he did know of or even invent tofu. Second, a series of almost magical or alchemical transformations seem to take place in the processes of converting yellow or green soybeans into white soymilk, then the milk into cloudlike curds and pale yellow whey, and finally the delicate curds into firm cakes of tofu.

And third, the Chinese have long considered tofu to be a food that promotes long life and good health--a good way to provide a rational explanation for Liu An's immortality. In fact, Sun Ta-ya Jap. Sontaiga of the Yuan dynasty wrote that Liu An ate tofu, grew younger, eventually sprouted wings, and ascended to heaven, thus clearly linking the eating of tofu with immortality.

Finally, since tofu later became a key protein source in the meatless diets of many Chinese especially Buddhists doing meditation or other spiritual practice, it might have been assumed that Liu An and his Taoist friends practice a similar diet, with tofu as their protein source. The legend of Liu An as the person who first developed tofu and soymilk was slow to take root. There was no mention of tofu or soymilk in any works commissioned by Liu An, nor in any works about him for more than 1, years after his death.

As we will see later, the linking of his name with the development of tofu did not start until the 12th century AD and it was not firmly established until According to Li there is an allusion to tofu and soymilk in the rhymes of the great poet Sou of the 2nd century AD. He wrote, "The tender jade gets perfumed by the kettle" the poet implies the resemblance of fresh tofu with jade and "to cook the peas in milk and the grain in butter.

The Mongolian Import Theory of tofu's origin has been proposed by Shinoda , Japan's foremost authority on Chinese foods and their history. He notes that from the 4th to the 7th centuries AD, nomadic dairying tribes from northcentral Asia migrated southward into China, bringing with them their skills and technology for making cultured milk products such as yogurt and cheeselike foods.

Tofu has been around for a long, long time, believe it or not. Like many soya foods, tofu originated in China. Eventually, Buddhist monks brought soybeans and recipes for bean curd to Japan in the eighth century, and tofu was originally called okabe.

By the s, interest in healthy eating brought tofu to Western nations. Since that time, countless research has demonstrated the many benefits that soya and tofu can provide. Modern times have since proven the variety of ways in which it can be eaten, cooked, stored and pressed.

Tofu , or bean curd, is a food derived from soya. The liquid, whey, is disposed of, and the curds are pressed to form a bond. But tofu also refers to the whole group of tofu, including silken tofu, deep-fried tofu, cutlets, firm and pressed, grilled and smoke, or frozen.

Tofu has long been the most widely used soyfood in the world. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more.

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Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? He documented the process in his book A Collection of Voyages and Travels, which was published in English in The popularity of tofu reached French shores and was first produced in France around Today, tofu is widely considered an integral part of authentic Chinese cuisine and various other Asian dishes.

As it turns out, eating tofu fills a hungry tummy; while learning the history of tofu provides a direct look into the evolution of Asian cuisine.