Smoked Tofu

Name: Smoked tofu — firm tofu that has been cured and smoked, giving it a brown outer skin, a dense, chewy texture and a smoky, savoury flavour, ready to eat without cooking. It is sold in vacuum-packed blocks.

Description

Tofu is made by curdling soy milk with a coagulant and pressing the curds into blocks, much like making cheese. It originated in China, and tradition credits the Han dynasty prince Liu An over 2,000 years ago, though this is unproven. It spread with Buddhism to Japan, Korea and Southeast Asia, and is now eaten worldwide.

Smoked tofu is a European and Asian speciality, made by pressing firm tofu, often marinating it in soy sauce and salt, and smoking it over wood or with liquid smoke. It is popular in vegetarian cooking as a replacement for smoked bacon, ham and sausage, and has been a staple of German and Austrian vegetarian food. Chinese dougan (dried tofu) can also be smoked.

The smoke flavours the tofu throughout, and adds a firm, almost meaty bite, so it can be sliced into sandwiches or cubed into pastas, risottos, stir-fries and salads without further seasoning.

Main nutrition value

Tofu is a good source of plant protein, with all the essential amino acids, and provides iron, calcium (especially if set with calcium sulphate), magnesium and manganese, with isoflavones, and is low in saturated fat. Smoked tofu is typically firmer, with more protein per gram, but also saltier than plain tofu.

How best to be consumed

Smoked tofu is ready to eat, and can be eaten cold or cooked.

1. Slice thinly into sandwiches, wraps and salads, in place of ham or bacon.
2. Cube and fry until crisp, then add to pasta, risotto, fried rice and soups.
3. Crumble into scrambles, or grate over dishes for a smoky flavour.
4. Grill or bake with vegetables on skewers.
5. Check the label for salt, flavourings and additives, and keep refrigerated.

Overconsumption could cause…

Smoked tofu is healthy in food amounts, with salt as the main concern.

1. High salt (sodium), which can raise blood pressure over time, so use these in small amounts and choose lower-sodium versions.
2. Soy allergy, which can be serious in some people, particularly children, so anyone allergic must avoid soy and check labels.
3. Possible effects on thyroid medicine absorption, so people taking levothyroxine should leave several hours between it and soy foods, and soy can matter for people with low iodine intake or an underactive thyroid.
4. Compounds from smoking, such as polycyclic aromatic hydrocarbons, which are a concern with heavy regular intake of smoked foods in general.

GroupsSoy FoodsLegume familyChineseSmoked

Made fromTofu

Related foodsFermented TofuSoy SauceEdamameExtra-Firm TofuFirm TofuMiso

Wikipedia — Tofu, used for origin, naming and history: https://en.wikipedia.org/wiki/Tofu