Tofu - "poor man's meat" in Vietnam

An  inexpensive  protein food  invented  by the Chinese. bean curd or tofu is now widely  enjoyed  throughout  the world as an alternative to meat or fish.

Tofu
Soya beans are mainly used to make tofu, also known as bean curd (dau hu). It is often referred to as "poor man's meat" in Vietnam. High in protein, incredibly low in calories and devoid of cholesterol. tofu provides essential amino acids, vitamins and minerals for good health. It is made by combining soya bean milk with a coagulant such as gypsum powder to form curds which are then pressed together into blocks.
Highly versatile, it lends itself to stir-frying, grilling (broiling),  steaming, smoking or simmering. It is added to many vegetarian dishes for protein a nd texture , including stir-fries. soups and stuffings. On its own it is bland, but this is the beauty of it, as it has the ability to absorb flavours and is delicious when marinated in Vietnamese flavourings, then stir-fried and served with fresh basil leaves. Fresh tofu, sold in firm blocks packed in water, is available in most health stores. In Asian stores, you may find soft and medium  types. Generally, the soft  silken texture is better for soups and steamed dishes, whereas the medium and firm varieties are best in stir-fries and fillings. Tofu is best used straight away, but, if it is kept submerged in water, which is changed daily, it can be stored for 3-4 days in the refrigerator.

Dried tofu
Also known as "bean curd sticks" in Vietnam, this product (tau hu ky) is made by simmering soya milk until a thin skin forms on top. Traditionally, a long bamboo stick is used to lift the skin off the milk to be hung on a line to dry. As they dry, the skins shrink a little and stiffen, until they resemble tongs or "sticks". Creamy coloured and delicate tasting, this dried tofu is sold in packages in Asian markets to be used in soups and stews. Before using, it must f irst be soaked in water for 20-30 minutes. Dried tofu is also available in sheets which can be used as wrappers for salads and other fillings.

Preserved  tofu
Cubes of fermented tofu (chao) are preserved in salty brine for several months. Before use, the preserved cubes need to be rinsed thoroughly. Strong in flavour, they are used sparingly when added to stir-fries and soups. Preserved tofu can be found in Asian stores.

Fermented tofu
This is made by fermenting fresh tofu on beds of rice straw. then drying the curd in the sun before marinating with salt, alcohol and spices. Finally, it is stored in brine in sealed earthenware urns and left to mature for at least six months before being packaged and sold. It is definitely an acquired taste and is traditionally served either on its own with rice congeeat breakfast , or used in marinating and cooking. Fermented tofu is available from South­ east Asian markets and. once opened, must be stored in the refrigerator.

[caption id="attachment_843" align="aligncenter" width="327"] Fermented tofu[/caption]

Silken tofu
Soft, silken tofu, drizzled with syrup, is sold by vendors as a warm street snack, It is also often used in soups.