Tofu

 In the cooler months I make soup to go with our meals. Either a simple consommé or miso soup. Soups are filling and warming. In the summer, however, soup loses its appeal, but I like to have something to go with our main dish, so I usually serve tofu as a side dish.

There are so many ways to serve tofu. I keep it simple, just with soy sauce, a few bonito flakes and chopped spring onions. I have to make sure the cats aren't nearby, as they love the bonito flakes. Bonito flakes are dreid fish that has been shaved, always reminds me of wood shavings!

Recently, I've been making a dish of tofu and avocado using a dressing that Christopher gets from his shop. It's a powder that you mix with olive oil. The dressing has a lovely, light, tangy taste, which makes it perfect for summer.

The advacdo and tofu dressing

If you are in Japan, check it out.

Today I made a chicken stir fry with bean sprouts and as a side I put some tofu with soy sauce and green onions.,

Tofu with soy sauce and green onions

Todays lunch.

I've found by having this extra bit of protien helps with my blood sugar. If I eat a protien heavy lunch then I don't get hungry until about 8 oclock, plus I don't have the awful blood sugar drop mid afternoon, which leaves me dizzy and shaking!

Tofu is a big part of Japanese cuisine. It's hard to imagine Japanese cuisine without tofu.

I was wandering when tofu was first eaten in Japan. Tofu originated in China over 2,000 years ago and was bought to Japan during the Nara period (710-794), carried by Buddhidt monks.

One of the earliest records where tofu is mentioned is in 1183, it appears as an offering at Kasuga Taisha in Nara.

During the Kamakura period (1185-1333), tofu became central to shojin ryori, the vegetarian cuisine of Zen monks.

By the Edo period (1603-1868) tofu was widely eaten by commoners. In 1782 a cookbook Tofu Hyakuchin, had 100 recipes and helped to popularize tofu nationwide. The cookbook was so popular that two additional volumes, a sequel and a bonus edition were released.

Today, it's still popular as it still one of the cheapest sources of protien. I've noticed that with prices going up on basic grociers tofu is becoming popular again. For myself, I've started to add a block of firm tofu, well drained, to mince meat when I make burgers. The price of meat has gone up a lot, so a pack that costs 700 yen, about £3.50, has a lot less meat in than this time last year. By adding the tofu I get just enough burgers!

Is tofu popular outside of Asia?

Sorry if there are any mistakes, my spell/grammer check app isn't working! It does that sometimes!