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Tahoe and tofu

A protein-rich alternative to meat made from soybeans. Tahoe the Indonesian name, tofu is the Chinese name.
Because the preparation of bean curd resembles the process of making cheese, bean curd is also referred to as ‘soy cheese’. The soybeans are thoroughly washed, cultured and heated to boiling point. This mixture is then very finely ground and sieved. A rennet is added to the soy milk obtained in this way. This is not animal rennet.

Tahoe has a neutral taste. You can flavor bean curd with the help of salt, herbs, spices, tamari, shoyu, sambal, soy sauce or tomato paste. It is nice to cool the bean curd in a marinade for a few hours. Tofu pieces can also be used in soup and ragout. Once removed from the packaging, it is best to store bean curd under water in a sealed container in the refrigerator and use it within 2-3 days.

Bean curd is an excellent source of high quality protein and contains some B vitamins. When calcium sulfate is used as a coagulant, the bean curd is

History

The history of bean curd started in China. Tahoe is very popular today in the East, but bean curd was first made in China over 2000 years ago. The oldest evidence of bean curd production is a Chinese illustration carved into a stone. It shows a kitchen scene depicting the preparation of soy milk and bean curd, in the period 25-220. The oldest written reference to bean curd also appeared in China in a poem “Ode to Tofu” by Su Ping, about 1500.

History Of Bean Curd In The Western World

In 1603, the Spanish dictionary “Vocabulario da lingoa de Iapam” was the first European document to refer to the word “tofu”. Domingo Fernandez de Navarrete described in his book “A Collection of Voyages and Travels” how bean curd was made. The first English reference to bean curd was in 1704, when Navarrete’s book was published in English.