Discover Beloved Tofu in Global Cuisine: From East to West

Introduction

Tofu – smooth, white, and too often misconceived – is much more than a mere meat substitute. Too often identified with East Asian cuisine alone, the history of tofu in world food is much broader and more fascinating than you may realize.

Once restricted to traditional Asian cooking, tofu has traveled the globe, insidiously infiltrating scores of cultures and cuisines.

Tofu in global cuisine is picking up fabulous momentum, cherished not just for its health credentials but for the versatility it lends to the culinary arts. From Bangkok street food stalls to Berlin vegan bistros, tofu can be seen everywhere.

In this blog post, we take you on a culinary tour to discover the evolution of tofu in international cuisine from its historical beginnings to its role in the modern world across cultures and kitchens.

We’ll dive into: when and who invented tofu, which country eats the most tofu, what cuisine uses the most tofu, is tofu popular in Europe, what cultures eat tofu, and explore its diverse forms and health benefits.

The Ancient Roots: When and Who Invented Tofu?

The history of tofu in international cuisine starts in old China, where the legend has it that tofu was originally created by Prince Liu An in the Han Dynasty sometime in the 2nd century BCE. The original process was to coagulate fresh soy milk and press the resulting curds into gentle blocks, a process that still holds to this day.

Though the roots are surrounded by myth, historical writing and cooking lore trace the development of tofu to Chinese imperial cuisine. Thence, its path spread throughout East Asia, incrementally becoming the standard in Japan, Korea, and elsewhere.

Read more about tofu’s origin

East Asia: The Heartland of Tofu in Global Cuisine

No area better represents the rich tapestry of tofu in world cuisine than East Asia. In China, tofu is a staple food that exists in many textures: silken, soft, firm, and pressed. Mapo Tofu, braised tofu, and tofu skins are examples of its versatility.

In Japan, tofu is manifested in many forms: momen (firm), kinugoshi (silken), and atsuage (deep-fried). It enters soothing preparations such as miso soup, agedashi tofu, and chilled hiyayakko.

Korea’s affection for tofu is no less keen, with such favorites as sundubu jjigae (spicy soft tofu stew) and dubu kimchi combining tofu with pungent, fermented tastes.

The complexity and diversity in East Asia solidly place the region at the center of tofu in global cuisine.

Beyond the East: Tofu’s Gradual Global Expansion

Tofu did not remain limited to East Asia. When trade routes began to open and the pattern of migration changed, tofu traveled into Southeast Asia and even to Western households.

In Vietnam, tofu shows up in vegetarian pho and fried tofu with lemongrass, and other forms. Thai dishes include tofu in spicy curries and fragrant stir-fries. Indonesia has tempeh and tahu fermented and unfermented soybean products that are the tofu cousins and often substituted for tofu.

Thanks to international trade and health food popularity, tofu arrived in Western health foods in the 1960s and ’70s, before making it to grocery shelves and restaurant menus around the world.

Which Country Eats the Most Tofu? Unveiling Consumption Patterns

When queried about which country eats the most tofu, the response always directs to China. Through incorporating tofu in daily foods, from breakfast to supper, China leads the world in tofu consumption. Japan and South Korea come immediately after, where tofu is also regarded as a food and nutrient staple.

Western nations are on the catch-up. With plant-based diets taking off, tofu consumption in the U.S., Canada, and Australia is increasing.

What Cuisine Uses the Most Tofu? Exploring Culinary Dominance

And what cuisine uses the most tofu? East Asian ones dominate. The richness of use of tofu in Chinese, Japanese, and Korean cuisine is unparalleled, not only in range but in cultural adoration.

Tofu is incorporated effortlessly throughout breakfast, lunch, and dinner. From soups to sweets, the neutral taste and nutritional benefits of tofu render it a culinary staple in these areas.

Is Tofu Popular in Europe? Debunking Myths and Exploring Trends

Is tofu popular in Europe? Astonishingly, yes and in greater numbers. While Europe’s history with tofu is comparatively recent about Asia, the last twenty years have witnessed a phenomenal rise in tofu consumption.

Veganism and vegetarianism movements have brought tofu into the limelight. Grocery stores in nations such as Germany, the UK, and the Netherlands now carry several varieties of tofu. Chefs in Europe are adding tofu to both conventional and contemporary dishes.

Explore this European Vegan Tofu Cookbook

What Cultures Eat Tofu? A Global Overview

What cultures eat tofu? The answer spans continents:

• East Asia: China, Japan, Korea, where tofu has millennia of history.
• Southeast Asia: Vietnam, Thailand, Indonesia, Malaysia, tofu is used in both traditional and street foods.
• South Asia: India and Sri Lanka, tofu is gaining popularity as a dairy-free protein.
• Western Cultures: The U.S., UK, Australia, tofu is central to vegetarian and vegan diets.
• Latin America & Africa: Emerging interest, especially in vegan communities and health-focused markets.

Tofu in global cuisine has become a truly multicultural phenomenon.

Tofu Varieties Around the World: A Delicious Spectrum

The beauty of tofu in global cuisine lies in its many forms:

• Silken Tofu (Kinugoshi – Japan): Soft and custard-like. Great for smoothies, desserts, and sauces.
• Firm Tofu (Momen – Japan): Ideal for grilling, baking, or stir-frying.
• Extra-Firm Tofu: Chewy and dense. Excellent for savory dishes that require a meaty texture.
• Tofu Skin (Yuba – China): Made from soy milk film. Used in braises, rolls, and soups.
• Fermented Tofu (Chao – China): Pungent and cheese-like. Common as a condiment.
• Smoked Tofu: Bold flavor. Perfect in sandwiches or salads.
• Flavored Tofu: Pre-marinated or spiced options for quick cooking.

These variations enrich tofu in global cuisine, offering chefs and home cooks endless possibilities.

Globally Loved Tofu Recipe: Vegan Spicy Mapo Tofu

Tofu in international cuisine isn’t about variety, it’s about taste. And one of those dishes that most exemplifies this is Mapo Tofu. Hailing from the Sichuan province in China, this spicy, savory, and umami dish has gained international love. Traditionally prepared with ground beef or pork, our version remains plant-based yet just as rich.

Fun Fact: Mapo Tofu is now served in restaurants across the U.S., Europe, Southeast Asia, and even Australia, showing how far tofu in global cuisine has come.

Ingredients:

(Serves 2–3)

• 400g firm tofu, cubed
• 1 tbsp Sichuan peppercorns (optional, adds authentic numbing heat)
• 2 tbsp chili bean paste (Doubanjiang)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp fermented black beans (optional but recommended)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 green onion, chopped
• ½ cup vegetable broth
• 1 tsp cornstarch + 2 tbsp water (for slurry)
• 1 tbsp cooking oil

Instructions:

1. Prepare the tofu: Press and pat dry the tofu, then cut into small cubes.
2. Toast the peppercorns in a dry pan until fragrant. Crush them and set aside.
3. Heat oil in a wok. Add garlic, ginger, and green onion. Sauté for 30 seconds.
4. Add chili bean paste and fermented black beans. Stir-fry for 1 minute.
5. Gently add tofu and vegetable broth. Simmer on medium heat for 5–7 minutes.
6. Add soy sauce, sesame oil, and half the crushed peppercorns.
7. Mix cornstarch with water to make a slurry. Pour into the pan and stir gently.
8. Cook for 1–2 more minutes until the sauce thickens and coats the tofu.
9. Garnish with remaining green onions and Sichuan peppercorns. Serve with steamed rice.

 Watch It Cook: Mapo Tofu Video Demo

Download the printable recipe of mapo tofu.

For a visual guide, check out this YouTube recipe from a trusted chef:
🔗 Vegan Mapo Tofu Recipe | WoonHeng

Key Health Benefits of Tofu: Nourishment from Soybeans

Tofu isn’t just versatile, it’s incredibly nutritious:

• High in Protein: Contains all nine essential amino acids.
• Low in Fat: No cholesterol, and low in saturated fat.
• Rich in Minerals: A good source of calcium, iron, magnesium, and manganese.
• May Support Heart Health: Associated with improved cholesterol levels.
• Ideal for Special Diets: Perfect for vegans, vegetarians, and the lactose intolerant.

These benefits support the growing enthusiasm for tofu in global cuisine.

Harvard Health discusses tofu’s benefits

The Versatility of Tofu: A Culinary Chameleon in Global Cuisine

One of tofu’s greatest strengths is its adaptability. With its mild flavor and diverse textures, tofu soaks up marinades, holds sauces, and complements both sweet and savory dishes.

From grilled tofu kebabs in the West to spicy Korean stews, tofu is used in:

• Stir-fries
• Soups
• Bakes
• Scrambles
• Smoothies
• Vegan desserts

📺 Watch this YouTube video on global tofu recipes

Such culinary flexibility makes tofu a universal ingredient.

Nutritional Powerhouse: The Value of Tofu in Global Diets

Whether you’re reducing meat or following a plant-based diet, tofu delivers. It’s:

• Protein-packed
• Low in calories
• Free from cholesterol
• A reliable calcium and iron source

Its presence in global diets continues to grow thanks to its nutritional strength and versatility.

The Future of Tofu in Global Cuisine: Innovation and Integration

Innovation is transforming tofu worldwide. From tofu cheeses to fusion foods like tofu tacos and tofu sushi burritos, culinary frontiers are broadening.

Plant-based food tech start-ups are investigating new tofu textures, tastes, and even 3D-printed tofu products. As concern over sustainability grows, tofu is well-positioned to do more to feed the world.

Conclusion

From its modest origins in ancient China to its position in contemporary fusion kitchens, the trajectory of tofu in global cuisine is nothing less than inspirational. It feeds billions, changes its ways to fit different cultures, and advocates sustainable, plant-based dining.

Tofu isn’t only food, it’s an international tale of flavor, health, and history. As the world becomes increasingly open to more diverse, health-focused diets, tofu is sure to keep on shining as a standout ingredient.

Frequently Asked Questions (FAQs)