The Hindu Business Line : Tofu times

I first came across tofu — that crumbly white wonder with a silken texture — a decade ago in Thailand. The Australian chef at the Chiva Som Spa in Hua Hin served a delicious Thai soup spiked with al dente bits of galangal, lemongrass, basil, sea coconut, kaffir lime leaves... and, of course, tofu.

The paneer-like stuff simply melted in my mouth. When quizzed, the chef explained the tofu's nutritive value, its versatility and affordability.

Tofu — also known as beancurd — is packed with high-quality proteins, B-vitamins, isoflavones, calcium and iron; it is a wondrous low-calorie, low-cholesterol produce. In fact, a four-ounce tofu serving contains merely six grams of fat!

Tofu is also low in sodium, making it perfect for people on sodium-restricted diets. It is also an excellent protein-rich food for growing children, as well as infants, who can be fed tofu pureed with fruits and veggies.

But what exactly is tofu? And how is it made?

This soft, cheese-like substance is got from curdling fresh hot soymilk with a coagulant. The curdling agent traditionally used is nigari, a compound rich in magnesium chloride and found in seawater or calcium sulphate. After the curdling, the mixture is pressed into solid blocks, ready to be used as tofu cubes.

Tofu was first used in China around 200 BC. The Chinese believe that the first batch of tofu was created quite by accident. A nervous Chinese cook, it's said, added nigari to flavour a batch of pureed, cooked soyabean. And voila, tofu was invented!

Today tofu is used as a dietary supplement and stocked abundantly in malls, delis, supermarkets, farmers' markets, health-food stores and grocery outlets. Chinese supermarkets stock tofu in different grades of firmness and consistency, to be used appropriately in different dishes.

Usually tofu is available in three types — firm, soft and silken. Firm tofu holds up well in stir fry dishes, soups or on the grill. It is high in protein, fat and calcium. Soft tofu, on the other hand, is a good choice for Oriental soups or recipes that need blended tofu.

A slightly different process is used to make silken tofu, which is a creamy, custard-like product. It is ideal for pureed or blended dishes. In Japan, silken tofu is enjoyed `as is' — sliced and uncooked, with a dash of soy sauce and topped with chopped scallions.

Increasingly, tofu is also currying favour with Indian chefs who use it for all kinds of cuisine — from Oriental to Continental and even Indian. According to celebrity chef Amit Chowdhury of Taj Mahal Hotel, New Delhi, "Tofu's versatility lends itself well to all kinds of dishes. Also, with a rising trend in vegetarianism, tofu makes for an excellent, protein-packed alternative to meat."

Hence, the chef likes to use tofu for all meals, including power lunches at the hotel's exclusive Chambers Club. British Prime Minister Tony Blair, who was recently in India, enjoyed the chef's famous `Tofu Scramble' — along with 40 Indian corporate movers and shakers — at a power breakfast at the hotel.

Tofu `festivals' are popular in many cities, including Tokyo, Shanghai, Los Angeles, Manhattan and New Orleans. The Tofu Festival in Little Tokyo in downtown Los Angeles has been voted "the best food festival in the West". The American Food Network Channel has called it an "amazing gourmet celebration".

The festival features a slew of tofu making, tofu eating and tofu sculpting competitions, with gourmet chefs cooking up a storm with their innovative tofu recipes. Little Tokyo's Tofu Festival Package is booked months in advance by enthusiasts from all over the world.

Tofu tips

Tofu can be slipped into any dish, salad or soup to enhance its nutrition, texture or taste. Executive Chef Amit Chowdhury of Taj Mahal Hotel, New Delhi, shares some titbits:

* Add tofu chunks to flavour soups and stews

* Mash tofu with cottage cheese and seasoning to make sandwich spreads, burger fillings and grilled sandwiches

* Marinate tofu in barbecue sauce, char-grill and serve on crusty Italian bread

* Replace a part of the cream in creamed soups with tofu

* Mix crumbled tofu into a meatloaf for a pleasant, light dish

* Or, simply crumble it over sprouts and salads and enjoy it raw!

Picture by K. Raghu

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