The tale of tofu: From ancient China to Nepali kitchens

During our childhood, while walking around Asan in Kathmandu, we often saw a rectangular white substance immersed in buckets of water. At that time, we had no idea what it was. Much later, we realized it was tofu. For those still unfamiliar with it, tofu is a form of paneer (cottage cheese) made from soybeans. Tofu is a staple in many Asian cuisines and is a versatile, nutrient-rich food that has gained popularity worldwide, not just for its health benefits but also for its adaptability in various culinary traditions.

According to research, the creator of tofu is said to be Liu An, a Han-dynasty prince of Anhui province, who prepared soybeans in a similar fashion to grains. He followed by drying, mashing, and boiling them, with the addition of sea salt. The salt, which contains calcium and magnesium, acted as both a seasoning and a solidifying agent to form curds. Since then, sea salts have been used to process tofu from soybeans as far back as 200 BC.

Tofu is believed to have originated from Shouxian, a country within the Anhui province in Southeast China. Shouxian civilization, once known as Shouchun or Shouyang during the Zhou dynasty in 203 BC, has since been recognized as a historical and cultural town of China. In Shouxian, tofu was prepared by coagulating smashed soybeans with water and placing them into a curdling box. The technique spread throughout Asia, becoming a staple in Japan, Korea, Vietnam, and beyond. Major consumption of tofu began in the early 1980s in America.

Tofu was first introduced to Japan around the 8th century by Buddhist monks, where it became popular due to the influence of Buddhism and its vegetarian principles. In Japan, tofu became a vital part of the diet, often featured in traditional dishes like ‘miso soup’ and ‘agedashi tofu’.

When was tofu introduced to Nepal? This is a matter for systematic research, but what we can say is that tofu’s introduction to Nepal is relatively recent compared to its long history in China and Japan. With the rise of health consciousness and a growing trend toward vegetarianism, tofu has found a place in Nepali cuisine. It’s commonly used as a substitute for paneer in traditional dishes, and its popularity is growing in urban areas. Though it’s still sold in open buckets in some traditional shops in Kathmandu, you can now find many varieties of tofu in packaged form.

In Nepal, tofu is not only appreciated for its nutritional value but also for its versatility. It can be stir-fried, grilled, added to soups, or used in momo as a filling. The shift toward tofu in Nepali diets reflects broader global trends where plant-based diets are becoming more prevalent.

Tofu is praised for its impressive nutritional profile. It’s rich in protein, making it a great meat substitute for vegetarians and vegans. Additionally, tofu contains essential amino acids, calcium, iron, and magnesium. It’s also low in calories and free from cholesterol, making it beneficial for heart health and weight management.

The global tofu market is experiencing substantial growth, driven by the increasing adoption of vegetarian and vegan diets. In 2023, the market was valued at approximately US$ 274.43 billion and is expected to reach nearly US$ 391.33 billion by 2030, growing at a CAGR of 5.2%.

As more consumers become aware of the health benefits of plant-based diets, tofu’s demand has risen. The environmental impact of meat production has led many to seek sustainable protein alternatives, with tofu being a prime choice. Tofu’s integral role in Asian cuisine continues to drive its demand globally, especially as these cuisines become more popular.

Processed tofu holds the majority share due to its longer shelf life and affordability. The food and beverage sector dominates the market, with tofu being a key ingredient in various dishes. Supermarkets are the leading distribution channel, thanks to their convenience and broad product offerings.

Despite its benefits, tofu faces some challenges. There are concerns about soy’s potential effects on thyroid function and its link to breast cancer, though ongoing research aims to address these issues. Tofu’s bland taste and unique texture can be off-putting to some people unfamiliar with it, though this is mitigated by its ability to absorb flavors from seasonings and sauces.

The Asia-Pacific region holds the largest market share, particularly in countries like China, Japan, and Korea, where tofu has deep cultural roots. In North America and Europe, there is a significant demand for tofu, spurred by rising vegan populations and the increasing popularity of plant-based diets.

The tofu market is expected to continue growing as more consumers seek healthy, sustainable food options. Innovations in tofu products, such as flavored or fortified varieties, and expanding tofu’s reach into new geographic markets will likely drive future growth.

Tofu’s journey from ancient China to a global food staple underscores its importance in the modern diet. Its rise in Nepal reflects global trends, and its market growth signals a broader shift toward sustainable, plant-based eating. As the world embraces more health-conscious and environmentally friendly food choices, tofu’s role in the global food industry is set to expand even further.

The author is a UK-based R&D chef