Funny that fuzhu is called yuba in English, because yuba 湯葉 in Japanese is the name for fresh tofu skins (youpi) and crinkled skin isn't really used in Japanese cuisine afaik! (I live in Japan and have cooked/eaten my way around for more than a dozen years)
Fuzhu is simply fupi that is scrunched up. I believe (and I could be wrong, Japanese cuisine is not my area of expertise) that Yuba is the catch-all for tofu skins in Japan. The reason why specifically fuzhu became Yuba in English is probably a bit of confusion across borders as well as the West gravitating towards Japanese names as they were standardized in English earlier than Chinese, and possibly were exported before Chinese produce so the West became more familiar with the name. However, these are assumptions. It’s probably worth a deep dive one day.
This was a wonderful read! I make traditional firm tofu weekly and I've recently learned how to make pumpkin seed tofu and high-protein Chickpea tofu. I had no idea all these other versions existed 😄
Wow, pumpkin seed tofu and chickpea are not something I’ve ever heard of! There is a sweet treat in Beijing that simmers down chickpeas to a thick paste then adds a drop of sugar and lets it set - the result is a kind of healthier fudge. Definitely not tofu, but I wonder if it’s similar to what you’re making?
That sounds yummy actually 😆 But no this tofu recipe follows the same steps as soybean tofu making. The only extra step you have to take is to let the Chickpea milk rest a while before cooking so the starch settles to the bottom of the bowl. If not then the starch will interfere with the coagulation process. But I love Chickpea tofu and pumpkin seed tofu cause they don't require a coagulant! I love this world of endless tofu so much ☺️
Stinky tofu was the only food I have ever tried that I absolutely could not choke down. My husband said if we had recorded me trying to swallow it, we could have won money on America's Funniest Videos show. But fermented tofu is fine. We have several Asian groceries nearby, and I am working my way through the offerings. Thanks for the rundown!
Haha, brave of you to have a try! There are varying degrees of ‘stinky’ in my experience. Some stinky tofu has a subtle funkiness, whereas others seem to linger in the neighborhood for days.
Funny that fuzhu is called yuba in English, because yuba 湯葉 in Japanese is the name for fresh tofu skins (youpi) and crinkled skin isn't really used in Japanese cuisine afaik! (I live in Japan and have cooked/eaten my way around for more than a dozen years)
Fuzhu is simply fupi that is scrunched up. I believe (and I could be wrong, Japanese cuisine is not my area of expertise) that Yuba is the catch-all for tofu skins in Japan. The reason why specifically fuzhu became Yuba in English is probably a bit of confusion across borders as well as the West gravitating towards Japanese names as they were standardized in English earlier than Chinese, and possibly were exported before Chinese produce so the West became more familiar with the name. However, these are assumptions. It’s probably worth a deep dive one day.
This was a wonderful read! I make traditional firm tofu weekly and I've recently learned how to make pumpkin seed tofu and high-protein Chickpea tofu. I had no idea all these other versions existed 😄
Wow, pumpkin seed tofu and chickpea are not something I’ve ever heard of! There is a sweet treat in Beijing that simmers down chickpeas to a thick paste then adds a drop of sugar and lets it set - the result is a kind of healthier fudge. Definitely not tofu, but I wonder if it’s similar to what you’re making?
That sounds yummy actually 😆 But no this tofu recipe follows the same steps as soybean tofu making. The only extra step you have to take is to let the Chickpea milk rest a while before cooking so the starch settles to the bottom of the bowl. If not then the starch will interfere with the coagulation process. But I love Chickpea tofu and pumpkin seed tofu cause they don't require a coagulant! I love this world of endless tofu so much ☺️
So fascinating!
Stinky tofu was the only food I have ever tried that I absolutely could not choke down. My husband said if we had recorded me trying to swallow it, we could have won money on America's Funniest Videos show. But fermented tofu is fine. We have several Asian groceries nearby, and I am working my way through the offerings. Thanks for the rundown!
Haha, brave of you to have a try! There are varying degrees of ‘stinky’ in my experience. Some stinky tofu has a subtle funkiness, whereas others seem to linger in the neighborhood for days.