Oh, how far tofu has come. In 1986, a national poll ranked tofu as Americans’ most disliked food. However, times have changed, and the American tofu market grew almost 41% between 2017 and 2022. Thanks to the growing demand for low-cost and healthy proteins, industry experts anticipate continued growth.
While the date of its official creation in China is unknown, most researchers estimate that tofu is at least 2,000 years old. It had been an important part of Asian cuisines for millennia before Western explorers tasted it. In 1958, tofu was sold in the first American supermarket.
Tofu is no longer an afterthought in American kitchens. Made from soybeans, high-quality tofu has a slightly nutty and buttery flavor. Today, shoppers can also find smoked tofu and even marinated baked tofu in various flavors at their favorite supermarkets.
The process of making tofu is similar to cheesemaking. Tofu comes from the curd of soybeans. Its texture can be one of two types:
- Silken tofu is available in soft, firm, and extra firm. Due to its loose consistency, it is commonly used in smoothies, sauces, salad dressings, and desserts.
- Regular tofu comes in a wide range of textures, including soft, medium, firm, and extra-firm. These versions take the heat and manipulation of a host of cooking styles and cuisines. Regular tofu can be steamed, stir-fried, grilled, deep-fried, and sautéed.
Tofu is high in protein, calcium, manganese, copper, selenium, and heart-healthy polyunsaturated fat, making it an excellent meat alternative.
Despite its natural taste, nutritional quality, and ability to absorb the flavors of herbs and spices, soybeans are not the same as meat. Expecting the same taste and mouth feel as meat from tofu only leads to disappointment. Instead, focus on its versatility, flavors, and health benefits that have made tofu popular for thousands of years in countries worldwide.
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