What is the origin and history of tofu?

History of Tofu:

China is the birthplace of tofu. According to legend, the king of Huainan Liu An (177 BC-122 BC) mother likes to eat soybeans, once his mother can not eat whole soybeans due to illness, Liu An asked people to grind soybeans into powder, for fear that the powder is too dry, it will be washed into some water boiled into soymilk, and for fear of the taste of bland, and then some salt brine, the result is congealed into a block of things, that is, the tofu flower.

Tofu production method:

In the Ming Dynasty, there are a number of ancient records. Li Shizhen's "Compendium of Materia Medica", the rapid method of making tofu and the use of coagulants were described in detail: "The method of tofu, all black beans and soybeans and white beans and mung beans and so on can be. Manufacturing method: water immersion, crushing, dregs removal, steaming, salt brine juice or alum juice or sour vinegar precipitation, on the kettle income.

Molding that the solidified tofu brain into a specific mold, applying a certain amount of pressure, pressing out the excess yellow pulp water, so that the tofu brain intensively combined together to become a certain amount of water content and elasticity, toughness of the bean curd, the pressure exerted by different products vary.

Reference: Baidu Encyclopedia - Tofu