The tofu or tofou (豆腐 or 荳腐, dòufu (transcription pinyin), to pronounce /d ôfou/, with a O long), of Chinese origin , is a not very odorous white paste, resulting from the curdling of the Lait of soya ( tonyu ) thanks to Nigari , juice of Citron, or salt.

Important component of the Asian food, the tōfu or doufu exists in many forms (dried, smoked, in sheets or blocks, hairy, with grasses…).

It is sails very about it today in the Western countries in particular at the vegetarians and végétaliens.

He only cooks himself, crossed out of dice, fried or in mixture in salads, soup or émietté in wafers with vegetables and cereals.

The Bencao gangmu , important medical treaty of the Ming, allots to Liu An king de Huianan (Dynastie Han) the invention of the doufu during an alchemical experiment. Besides there exists a “village of the doufu” (豆腐村) to the foot of the mount Bagong (八公山), Anhui, where it is buried.

The tofu in the Chinese kitchen

• the mala doufu (麻辣豆腐) or doufu spiced;

• the mapo doufu
• the cabbage doufu (臭豆腐) or doufu puant, olfactive equivalent of our munster
• the doufu if (豆腐丝), or sections of doufu hardened

And well of others still…

The tofu in some receipts vegetarians

• Pie with mushrooms and tofu
• Noodles with scented mushrooms
• Sandwich with lawyer and the tofu
• Pizza pie with the tofu and the mushrooms
• Lasagnes with the tofu

External bonds

• a rather complete article on Ekopedia (the practical encyclopedia dealing with the alternative techniques of life)
• an article on the tofu and Buddhism with some receipts

Simple: Tofu