"European study that inspired Davies. ""Tofu"" was commissioned in 2013 as a sister show to Davies' dramas ""Cucumber"" and ""Banana"". In development since 2006, ""Cucumber"" was announced along with companion series ""Banana"", and web series ""Tofu"" in November 2013. The titles of all three shows come from a scientific study into the male erection which divided the hardness of the men's erections into a hardness scale consisting of ""tofu"", ""peeled banana"", ""banana"", and ""cucumber""; upon reading the study, Davies remarked that ""right there and then, I knew I had my drama"". Tofu is a food made by coagulating soy milk"
"most important step in tofu making process but is complicated as the process depends on complex interactions. There are many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and other factors. Two types of coagulants (salts and acids) are used commercially. Contemporary tofu manufacturers may choose to use one or more of these coagulants, since each plays a role in producing a desired texture in the finished tofu. Different textures result from different pore sizes and other microscopic features in the tofu produced using each coagulant. The coagulant mixture is dissolved"
"and molded in a square mold, and the end product is called ""đậu khuôn"" (molded bean) or ""đậu phụ"" (one of the Vietnamese ways to pronounce the Chinese ""dòufu""). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed. Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing"
"high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate). The English term ""tofu"" comes from Japanese ""tōfu"" (), borrowed from the original Chinese equivalent ( ""dòufu"" (pinyin)), literally ""bean"" (豆) + ""curdled"" or ""fermented"" (腐). A reference to the word ""towfu"" exists in a letter dated 1770 from the English merchant James Flint to American statesman and scientist Benjamin Franklin. This is believed to be the first documented use of the word in English. The term ""bean curd(s)"" for tofu has been used in the United States since at least"
"color and salty, it may be dried and fermented further and may also be mixed with sake lees. In Japan, miso is used. In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been inoculated with the fungal spores of ""Actinomucor elegans"", ""Mucor sufu"", ""Mucor rouxanus"", ""Mucor wutuongkiao"", ""Mucor racemosus"", or ""Rhizopus spp."". This freshly fermented tofu is known as 'mold tofu' (霉豆腐). The dry fermented tofu is then"
"Fermented bean curd Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. According to the 1596 ""Compendium of Materia"
"Curdling In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently."
"solidifies upon cooling. One popular brand of mix is DoFu Delight. Annin tofu Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as ""almond""), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is similar to blancmange. The name ""tofu"" here refers to ""tofu-like solid""; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes,"
"plastic containers. Like all tofu, douhua must have a coagulent, often gluconolactone for smoothness as compared with other coagulents. Douhua Douhua () is the short form of doufuhua (). It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding. Tofu or doufu (Chinese: 豆腐, dòufu) is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu"
"In Okinawa, Japan, a peanut milk, made by crushing raw peanuts, adding water and straining, is combined with starch (usually sweet potato, known locally as ""umukuji"" or ) and heated until curdling occurs. The Chinese equivalent is ""luòhuāshēng dòufu"". The tofu known as is made by grinding sesame into a smooth paste, combining it with liquid and kudzu starch, and heating it until curdling occurs. It is often served chilled as ""hiyayakko"". Tofu has very little flavor or smell of its own. Consequently, tofu can be used in both savory or sweet dishes, acting as a bland background for presenting"
"Tahu goreng Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a dish of fried tofu commonly found in Indonesia, Malaysia and Singapore. When preparing the dish, cakes of hard tofu are deep fried until golden brown. The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce and tamarind juice. In Indonesian and Malay language; ""tahu"" or ""tauhu"" refers to 'tofu' and ""goreng"" indicates 'fried'. Tofu was originated from China and brought"
"as ""lǔfǔ"" (卤腐). In English it is sometimes referred to as ""soy cheese"". Fermented bean curd has a special mouthfeel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavor prior to fermentation, fermented bean curd takes on the aroma and flavor of its marinade. The flavor is salty with mild sweetness. The texture and taste of fermented bean curd resembles a firm, smooth paste not unlike creamy blue cheese. (Indeed, this kind of tofu is sometimes called ""Chinese cheese"" in English). Refrigerated, it can be"
"soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red fermented bean curd, red yeast rice (cultivated with ""Monascus purpureus"") is added for color. Fermented bean curd is generally sold in small glass jars. Fermented bean curd Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil"
"production of homeopathic medicinal products. In the manufacture of sufu (fermented cheese-like soybean product common in China and Vietnam), the fungal fermentation of soybean curd (tofu) results in moulded tofu, ""pehtze"". The final product (sufu) is obtained by maturing ""pehtze"" in a brine containing alcohol and salt for several months. It possesses the ability to adapt phenotypically to several different antibiotics after exposure to a single drug, which makes it a good model for phenotypic multidrug resistance in lower eukaryotes. It has been shown to adapt to famous antibiotics like cycloheximide, trichodermin and amphotericin B. Cells adapted to cycloheximide particularly"
"Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ""curds"". Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are"
"milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the curds are then pressed. In hot preparations emulsified with eggs like hollandaise and custard, curdling is the undesirable result of overheating the sauce. Sauces which contain starch curdle with more difficulty. In cold sauces like mayonnaise as well as in hot sauces, too large a ratio of fat to egg may also cause curdling. In sauces which include milk or yogurt, overheating often causes curdling. The higher the fat content,"
"in certain dishes, such as lasagna. Tofu has also been fused into other cuisines in the West, for instance in Indian-style curries. Tofu and soy protein can be industrially processed to match the textures and flavors of cheese, pudding, eggs, bacon, and similar products. Tofu's texture can also be altered by freezing, puréeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism, as it is a source of non-animal protein. In India tofu is used as a low-fat replacement for paneer, providing the same texture with a similar taste. Tofu is"
"dòufu"" (; ""pure tofu""), and in Japan, it is called ""jun-tōfu"" () or ""sundubu"" (). In China, extra soft tofu called douhua (""dau fa"" (Cantonese), ""tau hua"" (Fujianese) (; ""tofu flower"")) is frequently served at breakfast or for dessert. It is usually served either with a sweet ginger syrup, or a mushroom gravy called ""da lu"" (). It's normally coagulated at the restaurant into a serving container. Many home cooks coagulate it with agar. Soft tofu, also known as ""silken tofu"", is called ""nèn dòufu"" (; ""soft tofu"") or ""huá dòufu"" (, ""smooth tofu"") in Chinese; ""kinugoshi tōfu"" (; ""silk-filtered"
"solution is a solution in which a material is evenly suspended in a liquid, more specifically, a non homogeneous mixture, in which one substance of microscopically dispersed insoluble particles is suspended throughout another substance. Tofu structure is related to soymilk components, particularly colloid components such as protein particles and oil globules. Protein particles content increases with the increase of the globulin ratio in the soybeans. Tofu varieties ensue from adding coagulants at various concentrations. The two main components of the soybean important in tofu making are the 11S component, containing glycinin and the 7S subunit, containing hemagglutinins, lipoxygenases, b-amylase, and"
"multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut into large, 1""–2"" pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is further cut into 3/8""–1/2"" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can"
"coagulation, where rennet, a mixture of rennin and other material found in the stomach lining of a calf is added to solidify the milk further. Following this, thick curds are cut typically with a knife to encourage the release of liquid or whey. The smaller the curds are cut, the thicker and harder the resulting cheese will become. Salt is then added to provide flavor as well as to act as a preservative so the cheese does not spoil. Next, the cheese is given its form and further pressed with weights if necessary to expel any excess liquid. The final"
"of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (, ""dòugānsī"" in Chinese, or simply , ""gānsī""), which looks like loose cooked noodles, can be served cold, stir-fried, or added to soup, as with Japanese ""aburaage"". Many forms of processed tofu exist. Some processing techniques probably originate before the days of refrigeration from the need to preserve tofu, or to increase its shelf life. Other production techniques are employed to create tofus with different textures and flavors. During freezing, the ice crystals puncture"
"coagulation of the milk. This is vital for the production of cheese curds that are later formed into Cheddar. Rennet is an enzyme that was traditionally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible for the coagulation of the milk proteins to produce curds. Cheese produced this way is neither vegetarian nor Kosher. Coagulation can also be achieved using acids, but this method yields lower-quality Cheddar. The two key components of natural rennet are chymosin and bovine pepsin. Extracts from plants such as nettles were found to produce similar effects and have been used"
"kept for several years, during which time its flavor is believed to improve. Fermented tofu is commonly used as a condiment, combined into sauces to accompany hot pot, or consumed at breakfast to flavor rice, porridge, gruel, congee, or erkuai. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts,"
"by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days. Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ""curds"". Milk that has been left to sour (raw milk alone or pasteurized milk"
"onto paved roads. Calcium chloride damages concrete twice as fast as magnesium chloride. Magnesium chloride is used in nutraceutical and pharmaceutical preparations. Magnesium chloride (E511) is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as ""nigari"" (, derived from the Japanese word for ""bitter""), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China, it is called ""lushui"" (卤水). ""Nigari"" or ""lushui"" consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby"
"culture. Fermentation also develops the characteristic flavor and colour of the product. Buffalo curd can be made in both traditional and industrial forms. Traditionally buffalo milk is filtered and boiled, the scum is removed and it is cooled to room temperature. A few spoonfuls of a previous batch of curd are added and it is then mixed well and poured into clay pots. These are sealed by wrapping a piece of paper over the pot and allowing it to stand for 12 hours. Dahi is an important part of everyday diet in the Indian subcontinent, both in slow cooked food"
"acrid smell, this variety is an acquired taste. Note that stinky sufu differs from stinky tofu in appearance, consistency and salt content. Stinky sufu are made in the same cube-like shapes and has a similar smooth soft creamy texture as regular white sufu. In Taiwan, a green version is popular and made with sake lees, crushed leaves and a green mucor mold. It is then fermented for 12 hours and sold on the streets. Chiang fermented bean curd (""Chiang-doufu"") is made with cubes of tofu soaked in either Chinese-style miso (Chiang) or soy sauce for several days. Usually reddish-brown in"
"addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, due to the presence of egg fat and proteins. Plain ""dried tofu"" can be flavored by stewing in soy sauce () to make soy-sauce tofu. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Egg ""Japanese"" tofu is made of eggs, water, vegetable protein, and seasoning. Egg tofu was invented in Japan during the Edo period. The book《万宝料理秘密箱》written in 1785 recorded how to make Japanese tofu. Later the Japanese form of tofu entered Southeast"
"from the milk of cows from 8 farms in the valley. The monks market it in two styles: Unpasteurised whole milk is warmed to . Cultivated fermenters, made at the abbey, are added. This is then left to coagulate for about 90 minutes. The natural rennet is added to obtain the solids. When this is sufficiently firm, the curdle is cut using special knives, to separate the curds and whey. The time and the speed of the cutting regulates the size of the curds to that of a pea. The mixture is then left for 20 minutes to drain, then"
"up and ferment for 6 to 7 hours. Later, squeezed out the liquid, and then put it in the pot with the fierce fire until fried into red maltose. Later pulled and twisted them into white maltose. Dried tofu is an extra firm variety of tofu where a large amount of liquid has been pressed out. Dried tofu contains the least amount of moisture of all fresh tofu. Dried tofu is salty delicious, tough and long put not bad. It is one of the best foods to eat with rice and wine, and is also easy to carry around and"
"Douhua Douhua () is the short form of doufuhua (). It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding. Tofu or doufu (Chinese: 豆腐, dòufu) is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu pudding, etc. In northern China, ""douhua"" is often eaten with soy sauce, thus resulting in a savory flavor. Northern"
"by using fresh whole milk. The first step is heating milk at . Specific enzymes, like rennet and lipase, are then added as liquid solution and the milk starts to coagulate. The curd is kneaded and partially cooked. The curd is broken into many little pieces (of the size of a nut), whereupon the curd is cooked again at approximately . Later, this mixture is poured into molds with perforated walls; afterwards there is a first dry salting and then the mold is squeezed with a press, usually hydraulic, for about four hours. Then the rounds are wrapped laterally with"