View allAll Photos Tagged Rehydrate
Chapter 1 at @LesDamesBC #LDSummerdine at @FairmontPacific's #ORUCuisine! A Magic Bean - Rehydrated Bean, Caviar, Gold Leaf, Crème Friache #ATaleOfPulses #Fairmont #PacRim #FairmontMoments #YearOfThePulse #instafood #eeeeeats #yvrfood #yvreats #omnomnom #vcbfood #fbcigers #dhvanfood #fuji #fujifilm #fujixt10 #myfujifilm
Lumen Print 1613 Hickory Nut Leaf. Ultrafine VC Elite RC 8x10 in. paper. Last years wind blown leaf that landed on my door step. Spring is here but there is still very few plants to use for lumen printing. I soaked this dried winter beaten leaf in a tray of water for a few hours. This flattened the badly curled leaf and made it more suitable for lumen printing. I blotted the excess water from the leaf and prepared the composition for lumen printing. This method of rehydrating leaves worked for several types of paper but the method was less successful with several other types of papers.
Fasciatus is an Australian species that is very similar to this one. The slightly hairy trumpets are a deep purple shade when young and they dry out to become hard and tough. They rehydrate in rain and last for several weeks, unlike the more common white to orange Lenin's species found locally.
See ... en.wikipedia.org/wiki/Panus_fasciatus
Satoru: “At this point, the gunshot wound is only problematic if it becomes infected. It’s a few days old anyway and seems to be doing fine. I’ll continue to keep an eye on it, but, otherwise, I see no need for further medical attention. I’ll rest, rehydrate, and be fit enough by tomorrow.”
Z: “Tomorrow! Since when did you become such a bright-eyed optimist? Try next week…at the earliest. Those ribs will keep you down if nothing else does.”
Satoru: “We’ll see.”
Z: *fierce look* “Yeah, we will.”
Suki: *watches as Satoru calmly meets Z’s hostile glare* “Um, so what did happen, Ru? Is Grandfather…” *voice trails off*
Satoru: “Quite dead.”
Z: *blinks, breaking his stare* “He’s what?”
Suki: *pulls away from Ru’s side and looks him in the face* “Are you sure?”
Satoru: “Oh, yes.”
Suki (hesitantly): “Did you…um…do it yourself?”
Satoru: “No. The fire saved me from that inevitable task.”
Z (surprised): “So, you did set it, then? The fire at the Eto corporate headquarters was you?”
Satoru: *calm demeanor cracks and anger seeps out* “Of course not! As if I would ever put so many innocent lives in jeopardy to settle a personal vendetta. I cannot believe you would think that of me. Exactly what type of monster do you suppose I’ve become, Zinan?”
Z (bluntly): “The one Grandfather and Father molded you to be.”
Satoru: *stony mask slips back into place, too late to hide the flash of sorrow in his eyes* “I see.”
Suki (quickly): “He didn’t mean that. He didn’t mean that the way it sounded, Ru.”
Satoru: *sighs* “I think he did, Suki. It’s fine.”
Suki: “It’s not fine! Zin, apologize!”
Z: “No. I love him, but that doesn’t mean I know him. We’ve barely spoken over the last few years. He’s both familiar and strange, and I can’t just go around acting like I understand what he’s capable of anymore, just to make nice. *shoots Ru a truly apologetic look* Sorry, it is what it is…”
Satoru (stiffly): “Like I said, it’s fine.”
Suki: *mutters some truly disparaging insults about boys underneath her breath*
Satoru: “Regarding what happened in Japan, there were some unexpected surprises. No need to worry, though, since Father will be taking full responsibility for them all. You two are free. You no longer owe anything to the Eto family.”
Z (incredulously): “What do you mean we’re ‘free’?”
Fashion Credits
**Any doll enhancements (i.e. freckles, piercings, eye color changes) were done by me unless otherwise stated.**
Z
Shorts & Hoodie: Kimberlee of Hazel Street Dezigns
Necklace: Rock-n-Soul – Bite Me Necklace – Knife’s Edge Designs (me)
Shoes: Mattel – Playline Ken Fashion
Doll is an In the Mix Takeo.
FOV: 2.75" wide.
Uranyl nitrate and sodium chloride from a previous experiment was dissolved in water. Approx. 6mL of this solution was added to ~5mL of dry sodium metasilicate along with water in a small watch glass. This was rehydrated every few days for about two weeks as the sodium silicate would crystallize and then dissolve again. At the end of the two weeks it was dried under a small electric light bulb resulting in a clear glassy substance with a tinge of green color. On the surface formed large crystalline layer. Before the substance dried it was not very fluorescent. After drying and crystallizing, it became very fluorescent yellow-green under all UV wavelengths.
Because of the crystalline nature of the substance, I don't think I succeeded in creating hyalite opal which is amorphous and not crystalline.
Contains:
Pseudo "Hyalite" (FL Yellow-green >BL/UVabc)
Shown under white light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
"Hyalite Opal"
19Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
used here
view sun dried tomato tortilla recipe - _mg_2022 on a black background.
sun dried tomato tortillas recipe
1 cup unbleached flour
1/4 cup gluten flour
1/2 teaspoon baking soda
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup sun dried tomatoes, rehydrated or otherwise softened
mix ingredients in food processor
add cold water until a doughball forms
break dough into 5-7 small dougballs
roll flat with rolling pin
fry in ungreased pan for about 1 minute per side
copyright © 2006 sean dreilinger
Panus fasciatus or a very close relative. Fasciatus is an Australian species that is very similar to this one. The slightly hairy trumpets are a deep purple shade when young and they dry out to become hard and tough. They rehydrate in rain and last for several weeks, unlike the more common white to orange Lenin's species found locally.
See ... en.wikipedia.org/wiki/Panus_fasciatus
FOV: 6" wide.
This experiment demonstrates the shift in color from yellow-green to blue-green of minerals containing the uranyl ion in conjunction with carbonates.
Uranyl nitrate was combined with NaCl and recrystallized on the glass rod. Behind it is a specimen of meta-autunite from the Daybreak Mine in Spokane WA, USA. Meta-autunite is a uranyl phosphate mineral.
Uranyl nitrate solution (0.25M) was combined with a sodium carbonate solution (1.25M) and was used to rehydrate some DAP Plaster of Paris mix which was set in a square mold.
Initially (when still wet), there was no fluorescence but after the calcium sulfate re-hydrated (and the mix produced CO2? bubbles), the resulting plaster fluoresced a bright blue-green, typical of carbonate based uranyl minerals. Behind the plaster square is a specimen with a coating of andersonite from Yellow Cat Mesa in Grant County UT, USA. Andersonite is a hydrated sodium calcium uranyl carbonate.
See:
en.wikipedia.org/wiki/Andersonite
rruff.info/uploads/CM31_167.pdf
Contains:
Andersonite (FL Blue-green >BL/UVabc)
Meta Autunite (FL Yellow-green >BL/UVabc)
Shown under white light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
Uranyl Based Fluorescence
6Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
Longitudinal cross section of an antheridial head on gametophyte stage of a moss (I think I have the right sex, I am still learning.) This is where the sperm cells are produced. Photographed under crossed polarizers which indicates there is significant ordered birefringent content (isotropic material is dark blue in this image). The staining described below is not needed for this effect, however, I did not prepare a unstained specimen. Specimen from the edge of the Dowagiac River (5/2/15).
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 10 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 30 s. Water rinse 1 min. Stained 1 % aq. Eosin-Y 1 min. Dehydrated 99 % IPA 2 min. Cleared 2X xyene 5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 100X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu originated in Han dynasty China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.
Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.
The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).
ETYMOLOGY
The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).
A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.
The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.
PRODUCTION
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.
SALT COAGULANTS
Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.
ACID COAGULANTS
Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.
Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.
ENZYME COAGULANTS
Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.
Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.
Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
VARIETIES
There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.
FRESH TOFU
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.
SOFT OR SILKEN TOFU
Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.
Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
FIRM TOFU
Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.
EXTRA FIRM TOFU
Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.
PROCESSED TOFU
Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.
FERMENTED
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.
Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.
DRIED TOFU
Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.
FRIED
With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).
Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.
FROZEN
Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.
Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.
BYPRODUCTS OF TOFU PRODUCTION
Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.
TOFU SKIN
Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.
The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.
Some factories dedicate production to tofu skin and other soy membrane products.
OKARA
Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees", consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.
NON-TOFU "TOFUS"
Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.
NON-TOFU SWEETS
The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
EGG TOFU
Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
SESAME TOFU
The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.
PEANUT TOFU
In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji or umukashi (芋澱粉?)) and heating until curdling occurs.
The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.
BURMESE TOFU
Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.
Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
PREPARATION
Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.
EASTERN METHODS
In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.
LIGHTLY FLVORED
In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.
In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm. And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.
In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.
In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.
FRIED
A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.
SOUPS, STEWS, AND BRAISED DISHES
A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치
찌개).
SMOKED
At Qufu, the home town of Confucius, smoked tofu is a popular dish.
BACEM
Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.
AS FLAVORING
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.
WESTERN METHODS
Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).
Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.
THREE THEORIES OF ORIGIN
The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.
Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.
The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
HISTORY
IN ASIA
Tofu originated in ancient China, although little else is known about the exact historic origins of tofu and of its method of production.
The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.
The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.
Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.
What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.
Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.
In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)
Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.
The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.
In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.
Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.
IN THE WEST
Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.
NUTRITION AND CHINESE MEDICINE CLAIMS
TRADITIONAL CHINESE MEDICINE CLAIMS
Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.
FUNCTIONS
In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.
PROTEIN
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.
In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.
ALLERGIES
Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.
WIKIPEDIA
This is sweet little Molly, my next-door neighbor's kitty. I'm looking after her right now -- she's a little high maintenance. Four feeds a day, ear ointment morning and night, and lots of love. The vet comes by every few days to rehydrate her. Poor little thing!
This is a transverse section through the stem of a Horse Hair (Equisetum arvense) in the internode region. It looks like it was created by a spirograph. Imaging under crossed polarizers shows the presence of optically active material. In general, In have noted high birefringence in the epidermal layers, however, in this case, the effect is quite marked in the middle layer. This is reported to be from deposition of silica in the epidermal cell walls. Although difficult to see here, vascular structures also show birefringent behavior, likely from ordered cellulose in the xylem. Specimen collected along the Dowagiac River, 25 May 2015. The 3X objective is not seller for getting even illumination, but it does make the point.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed under crossed polarizers on a Spencer 42 petrographic microscope at original magnification of 30X using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
It is the time of year in the Sonoran Desert to harvest cholla buds. Care must be taken, not to get stuck with the thorns. Then the buds are placed on a wire mesh and moved around with a whisk broom to remove the thorns. Take them home and boil in water for 25 minutes. Afterward, lay them out in the sun to dry. They can be kept all year long -- simply simmer in water to rehydrate. To me they taste like okra. They are excellent to eat in salads, or simply as a side vegetable.
1 cup quinoa
2 cups vegetable broth
1/2 cup dried porcini mushrooms
1 cup water
2 cups mushrooms, sliced
1 small onion, minced
1 garlic clove, minced
1/3 cup soy cream (or soy milk with arrow-root, I don't know if soy cream is common in the US)
1 tsp olive oil
Salt, pepper and spices to taste (i like oregano and basil)
Bring one cup water to a boil and rehydrate porcini mushrooms.
In a large pan (or wok), sauté garlic and onions for 5 min. Add quinoa and vegetable broth.
Cook for 20 minutes, stirring regularly. In the meantime, briefly steam or microwave the sliced mushrooms.
When quinoa is cooked through, add porcini, mushrooms, cream and spices. Cook further for a few minutes until everything is heated through.
FOV: 3" wide.
Uranyl nitrate solution was used to hydrate 15mL of DAP Plaster of Paris mix. The result showed hardly any green uranyl fluorescence, what could be seen was yellowish green. The plaster was then rehydrated using a concentrated sodium carbonate solution. The water was evaporated and the mixture was then calcined at ~150 degC for 4 hours in an oven. It was then rehydrated using a sodium carbonate solution. The plaster mix bubbled for about a half hour releasing much CO2 gas. After drying a coating of yellowish crystals formed on the surface.
Compare to:
www.mindat.org/photo-299521.html
See:
rruff.info/uploads/CM31_167.pdf
Contains:
Pseudo Schrockingerite (FL Blue-green >BL/UVabc)
Shown under white light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
Carbonated Pseudo Schrockingerite
14Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu originated in Han dynasty China some 2,000 years ago.[5] Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.
Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.
The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).
ETYMOLOGY
The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).
A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.
The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.
PRODUCTION
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.
SALT COAGULANTS
Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.
ACID COAGULANTS
Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.
Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.
ENZYME COAGULANTS
Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.
Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.
Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
VARIETIES
There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.
FRESH TOFU
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.
SOFT OR SILKEN TOFU
Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.
Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
FIRM TOFU
Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.
EXTRA FIRM TOFU
Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.
PROCESSED TOFU
Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.
FERMENTED
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.
Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.
DRIED TOFU
Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.
FRIED
With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).
Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.
FROZEN
Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.
Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.
BYPRODUCTS OF TOFU PRODUCTION
Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.
TOFU SKIN
Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.
The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.
Some factories dedicate production to tofu skin and other soy membrane products.
OKARA
Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees",[40] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.
NON-TOFU "TOFUS"
Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.
NON-TOFU SWEETS
The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
EGG TOFU
Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
SESAME TOFU
The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.
PEANUT TOFU
In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji or umukashi (芋澱粉?)) and heating until curdling occurs.
The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.
BURMESE TOFU
Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.
Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
PREPARATION
Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.
EASTERN METHODS
In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.
LIGHTLY FLVORED
In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.
In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[43] And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.
In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.
In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.
FRIED
A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.
SOUPS, STEWS, AND BRAISED DISHES
A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치
찌개).
SMOKED
At Qufu, the home town of Confucius, smoked tofu is a popular dish.
BACEM
Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.
AS FLAVORING
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.
WESTERN METHODS
Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).
Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.
THREE THEORIES OF ORIGIN
The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.
Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.
The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
HISTORY
IN ASIA
Tofu originated in ancient China,[5] although little else is known about the exact historic origins of tofu and of its method of production.
The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.
The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.
Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.
What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.
Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.
In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)
Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.
The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.
In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.
Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.
IN THE WEST
Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.
NUTRITION AND CHINESE MEDICINE CLAIMS
TRADITIONAL CHINESE MEDICINE CLAIMS
Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.
FUNCTIONS
In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.
PROTEIN
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.
In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.
ALLERGIES
Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.
WIKIPEDIA
Haifoss &Granni - off route 32
What more could I say about being at this scene - pictures can't do it justice?
waterfalls the noise of boeing 747s dropping of into lakes of ice?
I don't think I want to leave here in a hurry! - this was 10 vertical shots wtih 24-70 stitched in autopano (while mulching rehydrated dinner )
Time to hit the road again!
View On Black view as large as possible really!
White Castle is an American regional fast-food hamburger restaurant chain; the first of its kind in the United States. Known for its small, square hamburgers. Sometimes referred to, and today trademarked as "Sliders", its burgers were priced at five cents until the 1940s, and remained thereafter while shrinking. For several years, when the original burgers sold for five cents, White Castle periodically ran promotional ads in local newspapers which contained coupons offering five burgers for ten cents, takeout only.
White Castle was founded in 1921 in Wichita, Kansas. Walter A. Anderson partnered with cook Edgar Waldo "Billy" Ingram to make White Castle into a chain of restaurants and market White Castle. At the time, Americans were hesitant to eat ground beef after Upton Sinclair's 1906 novel The Jungle had publicized the poor sanitation practices of the meat packing industry. The founders set out to change the public's perception of the cleanliness of the industry. To invoke a feeling of cleanliness, their restaurants were small buildings with white porcelain enamel on steel exteriors, stainless steel interiors, and employees outfitted with spotless uniforms. Their first restaurants in Wichita, Kansas, were a success, and the company branched out into other Midwestern markets, starting in 1923 with Omaha, Nebraska. White Castle Building No. 8, built in Minneapolis, Minnesota, in 1936, was an example of the chain's prefabricated porcelain buildings. The building measured 28 feet by 28 feet and was made to resemble the Chicago Water Tower, with octagonal buttresses, crenelated towers, and a parapet wall.
Anderson is credited with invention of the hamburger bun as well as "the kitchen as assembly line, and the cook as infinitely replaceable technician," hence giving rise to the modern fast food phenomenon. Due to White Castle's innovation of having chain-wide standardized methods, customers could be sure that they would receive the same product and service in every White Castle restaurant. As Henry Ford did for car manufacturing, Anderson and Ingram did for the making of burgers.
Anderson developed an efficient method for cooking hamburgers, using freshly ground beef and fresh onions. The ground beef was formed into balls by machine, eighteen to a pound, or forty per kilogram. The balls were placed upon a hot grill and topped with a handful of fresh, thinly shredded onion. Then they were flipped so that the onion was under the ball. The ball was then squashed down, turning the ball into a very thin patty. The bottom of the bun was then placed atop the cooking patty with the other half of the bun on top of that so that the juices and steam from the beef and the onion would permeate the bun. After grilling, a slice of dill pickle was inserted before serving. Management decreed that any condiments, such as ketchup or mustard, were to be added by the customer. Anderson's method is not in use by the chain today, having changed when the company switched from using fresh beef and fresh onion to small, frozen square patties (originally supplied by Swift & Company) which are cooked atop a bed of rehydrated onions laid out on a grill. The heat and steam rises up from the grill, through the onions. In 1949, five holes in the patty were added to facilitate quick and thorough cooking. The very thin patties are not flipped throughout this process.
The signature hamburger
Since fast food was unknown in the United States in that era, there was no infrastructure to support the business, as is common with today's fast food restaurants. The company established centralized bakeries, meat supply plants, and warehouses to supply itself. It was said that the only thing they did not do themselves was raise the cows and grow their own wheat. Ingram developed a machine to create previously unheard of paper hats. In 1932 Ingram set up a subsidiary, Paperlynen to make these hats and other paper products used in their own restaurants as well as for many other purposes. In 1955, Paperlynen produced over 42 million paper hats worldwide with more than 25,000 different inscriptions. They also created a subsidiary in 1934 named Porcelain Steel Buildings that manufactured movable, prefabricated steel frame structures with porcelain enamel interior and exterior panels that could be assembled at any White Castle restaurant site. This is the first known use of this material in a building design.
Chasing The Dragon: Tungurahua
Introduction
Tungurahua (from Quichua tunguri : throat, rahua : fire, Throat of Fire) is an active stratovolcano located in the Cordillera Central of Ecuador.
I climbed Tungurahua by myself on March 28-29-30, 2006 successfully reaching her explosive crater at 4:16pm on March 29.
Mama Tung's current eruptive cycle began in October 1999. She measured 5016 meters (16,456 feet) at the time of my ascent. She has since grown, with new estimates ranging from 5023-5029 meters.
The following story is taken from my journal.
Day 1: March 27 Baños
Purchased $30 groceries, $5 helmet from a hardware store, my gear and supplies are packed, put two bags of personal items into hostal storage.
Day 2: March 28 Refugio
6:15am: exit Baños hostel (1800 meters) and begin trek up to Refugio through the mists, carrying 3-4 days of food and 6 liters of water with me.
11:16am: arrive at Refugio (3800 meters). This is a great place to stay, much better than I thought it would be. I have the place to myself. ... The plant life around here is spectacular.
12:02pm: lunch. I have six hours to contemplate a climb to the crater (5016 meters). Can see the seismic shack above.
12:58pm: I am going to attempt a climb.
2:39pm: The weather is not clearing. I get the rare cloud break but given the time I am thinking of aborting. Everything points to the crater being very close. The ridges to my right and left converging at a point not far up. ... Lots of rock projectiles smashed into the sand. ... At 2:02pm I heard a substantial explosion -- sounded like it was directly above me. (Later estimated I reached approx 4600 meters)
3:01pm: I am aborting the climb. I have 2-3 days to retry. Time to descend.
3:23pm: Heavy clouds. Seismic shack (approx 4000 meters). Holy %#@&!! That was a massive explosion!! Though I see no evidence of landslides above me it sounded like rocks cascading down both sides of the ridge I just descended. I have buried myself in a small crevice in case rocks start raining.
5:09pm: Refugio. Wind and rain too much to observe the weather and volcano further.
5:47pm: It has stopped raining. This is absolutely incredible. I have a gorgeous mountain-valley sweep before me -- and behind me are ash cloud eruptions! ... There are moments in life you stand in awe of existence. This is one of them.
6:35pm: The top of the volcano is now cloud free and it is constantly erupting ash clouds. I am standing here in complete disbelief I was up there, so close yet did not know due to the thick cloud cover and strong winds. I could not see or hear any of it! Being able to study the volcano like this is a fantastic bonus. I now know exactly where the crater is in relation to my path up.
8:00pm: Day's review. My goal was to reach the Refugio today. I accomplished a lot more than I expected to.
To start: that I climbed 2000 meters with several days of food & water in 5 hours is excellent time. That I went up an additional 800 meters soon after surprises even me.
I was able to (1) map the route up, (2) grade its difficulty, (3) establish a timeline, (4) note eruption patterns, (5) observe the weather, and (6) test my physical stamina.
The rock markers were extremely helpful as I climbed in heavy cloud cover. There were many lingering moments in thick clouds wondering if I should abort the climb. Not having a clue where the crater is made it too risky to continue.
Now familiar with the terrain I think on a clear day I can reduce my climb time substantially. I think I can do the peak in 2 hours.
Day 3: March 29 Crater
6:25am: I am buried in clouds, rain.
10:16am: rain has slowed. Still no sign of clouds easing. If I have a mission today it is to rest, get used to 3800 meters, rehydrate sufficiently, and eat plenty.
1:37pm: seeing evidence of another late afternoon clearing. I am readying for a climb should suitable conditions arise. Heading to the seismic shack above.
7:10pm: I lost my pen at the seismic station. The last five hours have been the most intense of my South American journey by far.
True to pattern the weather began clearing in the afternoon. At 2:10pm I made the call to begin ascent. With not a single muscle ache after yesterday's attempt, physically and mentally sharp, up I went.
By 3:06pm I arrived at the same rocks as yesterday, kept on going. My greatest concern at this height being rock-bombs from crater explosions. I kept hugging 'rock spines' as I ascended, to take shelter in should I be suddenly bombarded. Occasionally a cloud would move in and reduce visibility to a minimum -- a few meters.
Skirting several rock spines there came a point where I had to move into the open, to switchback the steep mud incline. Knowing less time around an active crater is better, I fiercely pushed myself in the attempt to reduce time and exposure to potential injury.
And then it happened. Picture this if you can. Approximately 3:30pm, 4850 meters, climbing a steep incline of mud, heavy cloud surrounding me, the volcano unleashed itself in fury ... multiple explosions deafened me. I could see absolutely nothing.
I dug my fingers into the mud for I thought the trembling volcano might cause me to lose my balance and tumble down the side. I curled into the tightest ball possible to minimize body exposure to rock-bombs. I felt every single explosion. All I could do was hang on.
The clouds let up and I caught sight of rocks flying through the air. As the clouds moved on, with sight restored, I resumed climbing while the ash cloud soared and the explosions eased.
Increasingly familiar with the volcano's activity, with that grand-daddy of an explosion past I knew I had an hour before the next one hit.
Continuing up I had to fight with myself to push on, like the climb of San Cristobal in Nicaragua. It was getting very steep. But I beat the fear down. Who goes to 4900 meters and not 5016?! Certainly not me. The little stacked rock markers (guardians) had long disappeared by this time, leaving me on my own to devise the route up.
3:41pm, came to what I suspected was the final ridge-run to the crater rim. The one side of the ridge was a steep drop. I huddled into some rocks while a cold wind and cloud moved over me, erasing visibility. It lasted for some time and I wondered if I had been suckered into coming this high only to be lost in clouds, rain and wind.
Thankfully the cloud passed and I decided to make a break for the crater rim, conscious that I would be totally exposed for the duration. Closing in on 5000 meters I took baby steps in shifting sand and gulped for air.
It was 4:16 pm when I stepped over the ridge and onto the crater shelf. First thing I noted was rock-bombs strewn everywhere. The crater hole was some 30 meters to my right. I observed evidence of fewer rock-bombs at the back of the crater so I ran across the shelf as fast as I could.
Upon arrival I found large sand trenches, noticably devoid of bomb pits. I gratefully took shelter among them. From here I began snapping pictures of the surrounding crater walls, the crater interior, ash clouds, pictures of myself, full blue sky sweeps with Volcan Cotopaxi (5897 meters) to the north. I went nuts. Including two movies of 3:32 and 6:43 minutes in duration.
At times I backed away from the crater rim for safety, not wanting to get a rock in the face or chest.
Yes, at times I wondered if I had finally done myself in. Like when this massive swirling ash cloud blocked out the sun, rising hundreds of meters over my head (4:22 to 4:25pm, movie). Or when another series of explosions started, throwing rocks high into the air (4:51 to 4:53 pm, pictures). But I continued filming and photographing through it all.
At 5:03 pm I put the tripod away, checked to make sure I had my gear, ran like hell across the crater shelf, found the lone stick to mark my place of descent, took one last look, last pictures, and down I went, in leaps and bounds, skiing my sand switchbacks in reverse.
After the intense activity of the volcano's crater returning to lower altitudes -- terrain that had intimidated me only hours before -- was a breeze! I marvelled at that -- smiling, laughing, yelling. I celebrated so much on the way down that I had to remind myself I was still within rock-bomb range for the first 15 minutes.
During descent I further documented the day, snapping self-portraits with ash clouds erupting behind me, full mountain / cloud sweeps, including Volcan Chimborazo (6310 meters, Ecuador's highest peak).
I lingered as long as possible in the remaining light of the day, happy to have exceeded my expectations. I am in the Refugio now, writing madly for 1 hour and 10 minutes to get this on paper before the intensity of it recedes.
Day 4: March 30 Descent
8:32am: packing. wind is minimal so crater explosions are well heard. I am having a hard time leaving. Final parting photos taken. As I have lots of time, the weather is warm, no wind or rain, I'm not in a rush to leave.
10:17am: depart Refugio.
12:48pm: Pondoa school yard (2600 meters). Leisurely descending, literally smelling the flowers as I do.
6:43pm: Baños hotel; 1800 meters. Sat in a farmer's field for two hours viewing the ash eruptions of the volcano. I look at the pics and replay the movies. Unreal.
Reflections in 2009
Tungurahua was my sixteenth active volcano climb.
She was the first and only time in my life I have experienced "shell-shock." I had to leave Baños after a week because listening to Tung rumble in the background returned me to her crater shelf every time. I couldn't relax.
Six weeks after my climb, on May 10, 2006, Tungurahua's activity increased dramatically resulting in violent eruptions on July 14 and August 16. The latter eruption destroyed several villages and killed seven people (a family of five, two scientists, as per El Comercio).
The cocky side of me quips: What was Tungurahua? It was me confronting a titan of raw power -- standing at the mouth of a dragon -- and staring her down.
The rational side of me admits: Mama Tung was one of the most definitive moments of my life. An hour on top of her exploding crater by myself -- and she let me live.
During the course of seven years travel I have experienced many shades of thought and emotion. But no experience approximates the intensity of Tungurahua as I faced my mortality three times in one hour.
To reflect this sentiment the title of the story is a play on words. The obvious tickle is the volcano as dragon. But the first metaphor lays the groundwork for a second.
The phrase Chasing The Dragon (Cantonese 'Chui lung') is derived from the smoking of opiates. Its literal sense is to follow the spiraling plume of smoke -- resembling a dragon's tail -- with a straw. But I use the phrase with its symbolic spin -- as the pursuit of the ultimate high.
Applied to chasing dragon Tungurahua she is the most intense mind-bending adventure of my life: she is my ultimate high. ('Chui lung' becomes 'Chui tung'.)
Why did I climb Tungurahua? There are multiple reasons why I love active volcanos including but not limited to: unique micro-environments (with deserts, rainforest, glaciers, acid lakes, lava fields), biological diversity around many (plants, animals), and the severity of their power hardwired into the Earth. Each is a different 'character.'
But, on a more personal level and in the greater context of exploration, perhaps the novel Shogun says it best: "Only by living at the edge of death can you understand the indescribable joy of life."
There is an element in risk that calculates reward. Those who embrace risk, each to his or her own level of tolerance, will understand by degree.
If you choose to chase Tungurahua all I can say is: let the dice fly !
Gathered with friends at one of the casino bars to rehydrate after all the walking and the hard workout there.
Compared notes: never seems to be any big winners for some reason. Bus should be leaving soon.
We all felt good about supporting Pennsylvania!
Travelling with the always handsome Marc Elbaz through Denver International Airport, in search of delicious American burgers. The 4 hour layover wound up being productively used to prepare for the meetings today, rehydrate, and catch up on other work emails.
What I've already learned about this 2015 project is that just having a project make haul my camera around with me more, which results in more photos. Operation: Success!
It was so very hot at Pooch Plunge at the Wet Zone in Rowlett, Texas. You see, the last day of the community pool season, they open the pool to dogs and their humans. It is such a fun event with dogs running off leash, jumping in the pool with their humans and meeting new canine friends. All breeds and all sizes and they all got along so well! Now if only the rest of the world could do the same!
As I was standing in the shade trying to cool off, I struck up a conversation with Lexie and Aaron and got to meet precious little Howie. And would you believe... Howie is 11 years old! Their other dog Buddy, the labrador, was also there but he was partying with the other dogs.
They very kindly agreed to join in the Stranger Challenge and I got this photo as they were rehydrating. They very kindly offered me an ice cold water, but I was on my way to get a pina colada slushie.
By then, the sweat was dripping down my face and I was slushie bound. Thank you Lexie, Aaron and Howie for the photo op!
To see more from the 100 Strangers Project please go to:
Although though this fruit bowl is topped with non-dairy Silk, traditional yogurt can also be used. Simply top it off with a serving of any Pines #GreenSuperfood. A tablespoon serving of #MightyGreens supplies additional hemp #protein with stevia to make it taste sweeter.
Before mixing it all together, it is fun to watch the green powder become beautiful shade of dark green as it rehydrates in the yogurt. It almost is as if the #wheatgrass and #alfalfa are coming to life!
Stir it up and you are about to eat two USDA servings of fruit and one serving of #vegetables. What a delightful way to follow the recommended of 5 or more servings of fruits and vegetables per day.
No other green superfood products besides Pines are packaged to protect nutrition. Only Pines follows the 80 year old standard of using oxygen-free glass bottles to package greens. As a scientist, Dr. Charles Schnabel, the father of wheatgrass, said that if wheatgrass and other cereal grass powders are to be as effective as they were in the medical research, they needed to be packaged in amber glass bottles with special metal caps that allow the removal of oxygen from each bottle. It was research headed up by Dr. Schnable that inspired Ann Wigmore and other authors.
For 40 years, Pines has always followed Dr. Schnabel’s standard. The oxygen-free atmosphere inside each of our bottles prevents loss of nutrients between our farms’ bottling facility and when you open the bottle. The seals you see in the metal cap in the picture allow you to tightly seal the product between use.
After 40 years, Pines Wheat Grass and other green superfoods are still the greenest and most nutrient-dense #wholefood cereal grass and alfalfa products on the market because we follow Schnabel’s growing and harvesting standards and because we do not subject sensitive green #superfood nutrients to the devitalization and loss of color that occurs with plastic tubs and paper packets.
Pines Website: wheatgrass.com
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Give me an entire adult deer & I can process it for the bones no problem. But it is the tiny reptiles, amphibians, rodents, birds & etc that I have the hardest time processing. You can't macerate like you do with medium sized animals (raccoon, opossum, etc) & up (deer, boar, cattle). The bones can literally be eaten up by the bacteria that defleshes larger bones. You also can't simply let dermestid beetles help with a skeleton this small. I tried, and this is all they left me from 8 full lizards. Although I may try that again with a more controlled environment where I watch more closely with fewer beetles. In the meantime, it comes down to painstakingly slowly & carefully removing the flesh by hand with tweezers & scalpel after rehydrating it. A very tedious process. Once I myself take the time to master this process I will make a blog about it.
This is a transverse cross section of a dandelion stem I prepared last summer (see the last paragraph for the protocol.) I viewed it under polarized light (crossed polarizers, lambda plate) which revealed optical activity in the vascular bundles. The wall of the Xylem consist of cellulose microfibrils which are formed and remain in an orderly fashion such that birefringence is observed.
Photographed using a AO Spencer 42 polarizing microscope (petrographic) using a lambda wave plate. The Sony NEX 5n was connected to the microscope using a Leica MIKAS microscope adapter with a 2/3X reducer and a 10X eyepiece. The objective was an AO Spencer.
Fixed in FAA 48 hr. Dehydrated 70 % ETOH 95% ETOH 2X, 99% IPA 3X. Cleared in xylene 2X, Infiltrated with Paraplast 2X, mounted in Paraplast. Sectioned with a Spencer 820 microtome 7 micron. Floated on a water drop on a Mayer's Albumin coated slide and dried. Cleared in Xylene 2X. Rehydrated 99% IPA, 95% ETOH. Stained with Aniline Blue IPA, fixed acid alcohol, stained Orange G. Dehydrated 95% ETOH, 99 % IPA 2X. Cleared in Xylene 2X. Mounted with Fisher Permount.
This is a polarized light image of the transverse section through the stem at the base of a leaf on Asarum canadense, or wild ginger. The dorsal side is facing up. The wall of the Xylem in the vascular bundle consist of cellulose microfibrils which are formed and remain in an ordered state such that birefringence is observed. Specimen collected along the Dowagiac River, 25 May 2015.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (2 hours in Safranin-O, 7-15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed under crossed polarizers on a Spencer 42 petrographic microscope with a lambda plate and an original magnification of 430X using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
Bao yu (鮑魚) is the common Chinese name given to abalone and also the dried seafood product produced from the adductor muscle of abalone. In dried form, it is a highly prized and expensive ingredient used in Chinese cuisine. In certain regional Chinese cuisines, its status ranks with such priced ingredients as shark’s fin, sea cucumber and bird’s nest. Fresh abalone is rarely used in Chinese cuisine. It is usually purchased in dehydrated form and rehydrated prior to cooking.
I eat a lot of these! They are amazing in soups and congees. Although the larger ones can be quite expensive, the smaller ones are affordable and very suitable for everyday cooking. Aside from individual dried forms, you can often find canned versions of these in supermarkets as well. When cooked, most of the sweetness and freshness will be transferred into the cooking liquids, and enlivening all parts of the dish. Highly recommended.
Photographed in Lau Fau Shan (流浮山), Hong Kong.
# More Information
+ en.wikipedia.org/wiki/Bao_yu
乾鮑 Dried Abalone (Bao yu) / 中國飲食文化 Chinese Food Culture / SML.20131118.7D.51331
In these highly inflationary times I made this extravagant and deliciously nutritious and satisfying soup meal for less than CDN$1.50 per bowl (US$1.09; €1.02). And the best part is it is made without the use of animals or animal products so it is aligned with my moral values. [The white vegetable, by the way, is parsley root. It adds a very subtle yet unique flavour and texture. Look for it.]
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The recipe:
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Add 1/2 a pack of Butler soy curls to the following marinade in a large bowl and set aside for 10 minutes:
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1 Tbsp dried parsley
1/2 tsp dried thyme
1/2 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery seed
1/2 tsp paprika
1 bay leaf
1/4 tsp black pepper
1 tbsp low salt soy sauce (recommend Bragg's Aminos)
1 low salt vegan vegetable bouillon cube (optional)
2 cups boiling water
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Prepare the broth:
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2 medium carrots coarsely chopped
1 large or 2 medium onions whole or quartered
3 sticks celery sliced
2 cloves garlic finely chopped
1 bunch parsley root (3 - 4 large or 5 - 6 small) coarsely chopped
1 small bunch of the parsley root leaves tied with kitchen string
1 tbsp nutritional yeast flakes
7 cups water
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After the soy curls have rehydrated, cut them with kitchen scissors to bite-sized pieces and add them together with the marinade to the simmering broth. Continue simmering covered for 20 to 30 minutes.
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When the vegetables are fork tender, remove from heat and stir in 1 heaping tablespoon white miso dissolved in warm water. Optionally garnish the pot with 1 Tbsp olive oil and 1/2 tsp toasted sesame oil (adds a toasted element). Enjoy.
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Being vegan assures your behaviour is consistent with your moral values. For help (and tons of recipes) visit www.HowDoIGoVegan.com
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FOV: 6" wide.
This experiment demonstrates the shift in color from yellow-green to blue-green of minerals containing the uranyl ion in conjunction with carbonates.
Uranyl nitrate was combined with NaCl and recrystallized on a glass rod. (see previous expt.) This salt was recovered and dissolved in water. To this a solution of sodium carbonate was added. Water was added to increase the solution's volume to 60mL. This was used to rehydrate 45mL of DAP Plaster of Paris mix and the slurry was poured into a heart shaped mold.
The result displayed the blue-green fluorescent color common with uranyl minerals containing carbonate. Interestingly, the sample displayed much more phosphorescence than andersonite or "pseudo shrockingerite" both of which contain no sodium. Hydro-glauberite, on the other hand, is reported to phosphoresce green. The formula for hydro-glauberite is Na10Ca3(SO4)8*6H2O.
The result is shown next to some common opal containing the uranyl ion.
See:
en.wikipedia.org/wiki/Andersonite
rruff.info/uploads/CM31_167.pdf
Contains:
"Hydro-glauberite"? (FL+PHOS Blue-green >BL/UVabc)
Opal (FL Yellow-green >BL/UVabc)
Shown in phosphorescent state after exposure to UVabc light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
"Hydro-glauberite"?
6Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
took these just past the "raisin" stage into crispy. I love the crunch, and half an hour in a soup or sauce rehydrates them to a nice, non-squishy(that's a technical cooking term, I'm sure of it) texture. Very bright intense sweet tomato taste that's well worth the work
Schizophyllum commune is probably the most widespread fungus in existence, being found on every continent except Antarctica, where there is no wood to be used as a substrate. There is a single common worldwide species, although there are a few less common species of Schizophyllum. The genus name means "split gill," and thus this is the split gill fungus. The species name "commune" actually does refer to shared ownership.
We know that there is a single widespread species because of the work of John Raper and his colleagues at Harvard University in the 1950's-1970's. They collected worldwide samples of this fungus. After collecting and germinating the spores into mycelium, they were able to get individuals from all over the world to mate with one another. During that time they were also able to divide the species in mating types (sexes) based on their mating reactions. As long as two strains are of different mating types they are able to mate and form fertile offspring.It does not appear to be very closely related to the other gilled mushrooms, and most researchers place it in its own order the Schizophyllales. The gills function to produce basidiospores on their surface. They appear to be split because they can dry out and rehydrate (and thus open and close) many times over the course of a growing season. The fruiting bodies to the right are probably a year old or more. This is a great adaptation for a climate with sporadic rains. Unlike other mushroom species, the mycelium only has to produce one set of fruiting bodies per year, which can then dry out and rehydrate and keep functioning. It's a great strategy for reproduction. You can probably even go out in the dead of winter and find sporulating fruiting bodies of this fungus. It's a very successful wood decay fungus that causes a white rot. Interestingly, this fungus has also been known to cause a human mycosis in just a few cases involving immunoincompetent people, especially children. In one case, the fungus had grown through the soft palate of a child's mouth and was actually forming fruiting bodies (mushrooms) in her sinuses!!!
We know that there is a single widespread species because of the work of John Raper and his colleagues at Harvard University in the 1950'2-1970's. They collected worldwide samples of this fungus. After collecting and germinating the spores into mycelium, they were able to get individuals from all over the world to mate with one another. During that time they were also able to divide the species in mating types (sexes) based on their mating reactions. As long as two strains are of different mating types they are able to mate and form fertile offspring.
Pan-Seared Dorade
Mediterranean Cous Cous, Lime Zest, Honey Sherry Gastrique.
Notes: What a lovely piece of fish. Dorade is a fish that I've rarely seen in the U.S. It seems to more esteemed in France and Europe, especially the Royale Dorade variety (there are four types: Pink, Gray, and Marbled being are the three others). (See here and here for other versions I've had.)
The fish was nicely cooked, although the skin wasn't quite as crispy as I would have liked. In fact, it was a little wet in some parts and I had to peel it off. The fish meat, itself, was not very flavorful, but, the "Mediterranean"-influenced flavors of the accompaniments were.
The cous cous clung to little morsels of rehydrated sun-dried tomatoes. Together with the finely diced shallots and lime zest on top, the sun-dried tomatoes made a very tasty and full-flavored combination. Strangely, some bites tasted almost as if there was Vietnamese fish sauce in the dish, and I liked it.
However, the restaurant confirmed that there was no fish sauce. I realized that the taste must have been due to the sun-dried tomatoes together with the other ingredients - I've found that sun-dried tomatoes often have a strong pungency not unlike fermented things. I enjoyed the honey sherry gastrique, which added a nice sweet-tanginess to the otherwise savory course.
The biggest downer about this course was that it wasn't as piping hot as I would have liked. It was, in fact, lukewarm.
Read about this meal on my blog.
Shortly after 3:30pm on Thursday July 26th, 2012 Santa Clara County Fire Department received reports of a stove fire in Cupertino. Responding units reported smoke showing from 2 miles away and the incident was upgraded to a full first alarm. Once on scene units reported that a shed at the back of a house was fully involved, and that exposures on several sides were being affected by fire. It was upgraded quickly over the next 5 minutes to a second and then third alarm.
It was later determined that one of the residents of the house liked to cook fish in the shed, and had turned on the stove and apparently placed a piece of wood on the stove, before returning to the house. Several minutes later the resident returned to find the shed engulfed in flames. The shed was close to three houses and all three suffered significant fire damage, and were left uninhabitable at the end of the day, displacing many people from the three houses.
Firefighters gather in Rehab where they are rested, rehydrated and medically evaluated before returning to the firefight. Rehab is operated by volunteer members of the Fire Associates of Santa Clara Valley, working with their Fire Support Unit 2, a 2008 Ford F550 with several cusom mods designed for thier special mission.
For more images from this incident check out YourFireDepartment.org, Stelling IC
Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu originated in Han dynasty China some 2,000 years ago.[5] Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.
Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.
The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).
ETYMOLOGY
The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).
A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.
The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.
PRODUCTION
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.
SALT COAGULANTS
Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.
ACID COAGULANTS
Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.
Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.
ENZYME COAGULANTS
Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.
Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.
Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
VARIETIES
There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.
FRESH TOFU
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.
SOFT OR SILKEN TOFU
Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.
Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
FIRM TOFU
Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.
EXTRA FIRM TOFU
Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.
PROCESSED TOFU
Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.
FERMENTED
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.
Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.
DRIED TOFU
Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.
FRIED
With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).
Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.
FROZEN
Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.
Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.
BYPRODUCTS OF TOFU PRODUCTION
Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.
TOFU SKIN
Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.
The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.
Some factories dedicate production to tofu skin and other soy membrane products.
OKARA
Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees",[40] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.
NON-TOFU "TOFUS"
Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.
NON-TOFU SWEETS
The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
EGG TOFU
Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
SESAME TOFU
The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.
PEANUT TOFU
In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji or umukashi (芋澱粉?)) and heating until curdling occurs.
The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.
BURMESE TOFU
Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.
Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
PREPARATION
Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.
EASTERN METHODS
In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.
LIGHTLY FLVORED
In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.
In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[43] And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.
In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.
In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.
FRIED
A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.
SOUPS, STEWS, AND BRAISED DISHES
A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치
찌개).
SMOKED
At Qufu, the home town of Confucius, smoked tofu is a popular dish.
BACEM
Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.
AS FLAVORING
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.
WESTERN METHODS
Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).
Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.
THREE THEORIES OF ORIGIN
The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.
Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.
The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
HISTORY
IN ASIA
Tofu originated in ancient China,[5] although little else is known about the exact historic origins of tofu and of its method of production.
The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.
The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.
Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.
What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.
Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.
In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)
Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.
The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.
In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.
Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.
IN THE WEST
Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.
NUTRITION AND CHINESE MEDICINE CLAIMS
TRADITIONAL CHINESE MEDICINE CLAIMS
Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.
FUNCTIONS
In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.
PROTEIN
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.
In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.
ALLERGIES
Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.
WIKIPEDIA
We Meet
He is Thomas, not Tom or Tommy. The name seemed to fit his contemplative side—a name for a monk or a scholar. It was that contemplative side that made him stand out from the thirteen other orphaned 3-week-old kittens that first day. Eyes barely open and navigating on wobbly legs, they formed a turbulent sea of fur within the confines of the cardboard box; only Thomas sat up straight, shoulders and head above the waves of activity. Even in that crowded box of hungry and sick kittens, Thomas seemed to expect good things from life. All of the kittens needed everything at once—water to rehydrate them, food, cleaning off, medications; there was an urgency to their squirming. But Thomas just seemed to be rejoicing in his newfound senses.
(#2 in sequence Living with Thomas)