Tofu has long been a traditional food of Asian culture but a mystery to many. It's often considered a “fountain of youth” food, and it has served as a staple for many countries in the Far East for thousands of years. But for the Chinese, tofu has not been just a staple but also a source of competition among chefs and makers who have aspired to produce the most varied and delicious tofu creations.
Come unravel this culinary mystery with Kelly Cheng, a member of the family that owns Sun Xien Soy Products, as she discusses the history of making tofu. In this talk, she also discusses the different varieties and processes of creating tofu that originate from distinct regions of China, and she shares some of the uses for tofu and how it is used in the variety of dishes her family has created at their restaurant Sun Wah BBQ.
This program is hosted by the Chicago Foodways Roundtable.
Recorded Saturday, July 16, 2011 at Sun Wah BBQ.