Tofu - Revision history

Fire: Marked this version for translation

2025-06-20T00:42:08Z

Marked this version for translation

Fire at 00:41, 20 June 2025

2025-06-20T00:41:19Z

← Older revision		Revision as of 09:41, 20 June 2025
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			<languages />
			<translate>
	{{short description\|Soy-based food used as a protein source}}		{{short description\|Soy-based food used as a protein source}}
	{{Infobox food		{{Infobox food
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	[[Category:Vietnamese cuisine]]		[[Category:Vietnamese cuisine]]
	{{二次利用\|date=18 June 2025, at 16:45}}		{{二次利用\|date=18 June 2025, at 16:45}}
			</translate>

Fire: /* Fermented */

2025-06-19T23:49:31Z

Fermented

← Older revision		Revision as of 08:49, 20 June 2025
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	==== Fermented ====		==== Fermented ====
	[[File:Fermentedchilibeancurd.jpg\|thumb\|Pickled tofu]]		[[File:Fermentedchilibeancurd.jpg\|thumb\|Pickled tofu]]
	* '''[[Pickled tofu]]''' ({{lang\|zh\|[[wikt:豆\|豆]][[wikt:腐\|腐]][[wikt:乳\|乳]]}} in Chinese, [[pinyin]]: ''dòufurǔ'', or {{lang\|zh\|[[wikt:腐\|腐]][[wikt:乳\|乳]]}} fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese [[rice wine]], vinegar or minced [[chile pepper\|chiles]], or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ({{lang\|zh\|[[wikt:紅\|紅]][[wikt:豆\|豆]][[wikt:腐\|腐]][[wikt:乳\|乳]]}} in Chinese, Pinyin: ''hóng dòufurǔ''), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color.{{efn\|The Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu, mislabels this ingredient as "red date" ([[jujube]]) on the English-language list of ingredients on its product labels, although the Chinese list of ingredients on the same product lists 紅糟 (literally "red [[Lees (fermentation)\|lees]]", i.e. red yeast rice). }} In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in [[Kumamoto]]. In [[Okinawa Island\|Okinawa]], pickled and fermented tofu is 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]].		* '''[[Pickled tofu]]''' ({{lang\|zh\|[[wikt:豆\|豆]][[wikt:腐\|腐]][[wikt:乳\|乳]]}} in Chinese, [[pinyin]]: ''dòufurǔ'', or {{lang\|zh\|[[wikt:腐\|腐]][[wikt:乳\|乳]]}} fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese [[rice wine]], vinegar or minced [[chile pepper\|chiles]], or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ({{lang\|zh\|[[wikt:紅\|紅]][[wikt:豆\|豆]][[wikt:腐\|腐]][[wikt:乳\|乳]]}} in Chinese, Pinyin: ''hóng dòufurǔ''), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color. In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in [[Kumamoto]]. In [[Okinawa Island\|Okinawa]], pickled and fermented tofu is 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]]''' ({{lang\|zh\|[[wikt:臭\|臭]][[wikt:豆\|豆]][[wikt:腐\|腐]]}} in Chinese, Pinyin: ''chòudòufu'') is soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. 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 East Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with [[soy sauce]], sweet sauce, or hot sauce.		* '''[[Stinky tofu]]''' ({{lang\|zh\|[[wikt:臭\|臭]][[wikt:豆\|豆]][[wikt:腐\|腐]]}} in Chinese, Pinyin: ''chòudòufu'') is soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. 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 East Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with [[soy sauce]], sweet sauce, or hot sauce.

Fire: /* Salt coagulants */

2025-06-19T23:48:01Z

Salt coagulants

← Older revision		Revision as of 08:48, 20 June 2025
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	}}		}}

	* '''[[Calcium sulfate]]''' ([[gypsum]]) ({{lang-zh\|links=no\|c=石膏\|p=shígāo}}) – 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 is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture.~~<ref name=":2" />~~ Use of this coagulant also makes tofu that is rich in [[calcium#Nutrition\|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.		* '''[[Calcium sulfate]]''' ([[gypsum]]) ({{lang-zh\|links=no\|c=石膏\|p=shígāo}}) – 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 is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture. Use of this coagulant also makes tofu that is rich in [[calcium#Nutrition\|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; Pinyin: lǔshuǐ) – [[Magnesium chloride]] and [[calcium chloride]]: Both of these salts are highly soluble 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 of 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 [[Sea water\|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 not found in seawater in significant quantities and therefore is not regarded as ''nigari''. It is used extensively in the United States due to its flavor and low cost. Fresh clean seawater itself can also be used as a coagulant.		* '''Chloride-type nigari salts''' or '''lushui''' (Traditional: 鹵水, 滷水; Simplified: 卤水; Pinyin: lǔshuǐ) – [[Magnesium chloride]] and [[calcium chloride]]: Both of these salts are highly soluble 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 of 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 [[Sea water\|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 not found in seawater in significant quantities and therefore is not regarded as ''nigari''. It is used extensively in the United States due to its flavor and low cost. Fresh clean seawater itself can also be used as a coagulant.

Fire: Created page with "{{short description|Soy-based food used as a protein source}} {{Infobox food | name = Tofu | image = Japanese SilkyTofu (Kinugoshi Tofu).JPG | caption = A block of raw Japanese-style silken tofu | alternate_name = Bean curd | place_of_origin = China | region = | associated_cuisine = {{Flatlist| * East Asian cuisine & Southeast Asian cuisine Chinese Japanese Okinawan Korean cuisine|Ko..."

2025-06-19T23:45:42Z

Created page with "{{short description|Soy-based food used as a protein source}} {{Infobox food | name = Tofu | image = Japanese SilkyTofu (Kinugoshi Tofu).JPG | caption = A block of raw Japanese-style silken tofu | alternate_name = Bean curd | place_of_origin = China | region = | associated_cuisine = {{Flatlist| * East Asian cuisine & Southeast Asian cuisine ** Chinese ** Japanese ** Okinawan ** Korean cuisine|Ko..."

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