Tofu and Soya Products

Appears in
Thai Food and Cooking
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About
This excellent and inexpensive protein food was invented by the Chinese and is now widely enjoyed throughout the world as a healthy alternative to fish and meat. It is low in sugar and fat.

Tofu – tow hoo – is a product of the yellow soya bean. The beans are soaked, husked and pounded with water to produce soya milk. The milk is then filtered, boiled and curdled, using gypsum, to produce the solid cakes of bean curd we know as tofu.

Two types of fresh tofu are now widely available. Silken tofu is very soft and is often used in soups. The firmer white cakes of tofu can stand up to more rigorous handling, although even these need to be handled with care. Both types come packaged in water, either in tubs or vacuum packed. Ideally, tofu should be used straight away, but, if it is kept submerged in water, which is changed daily, it can be stored in the refrigerator for 3-4 days.