Tofu and cheese are two types of traditional food, enjoyed for thousands of years in China. They both have a long history - tofu was first used in China around 200 BC. Cheese is actually older, and was first made around 4000 years ago (China’s taste for cheese predates Pizza Hut !). Here we compare the two… although similar in some ways, they are quite different in others.

Tofu

Tofu is sometimes known as soya cheese, and is sold as blocks packaged in water. To make tofu you begin with whole, organic soybeans, not processed soy flakes. We soak the beans in filtered water until they’re soft, then stainless steel blades are used to grind the soft beans into a paste known as “go” in Japan. The go is traditionally cooked in boiling water in an open cauldron, although anaerobic chambers are more common now. When it is ready, we separate the soymilk from the soybean pulp, which is called okara.

Then, making tofu from soymilk is similar to making cheese from animal milk. We curdle the soymilk using nigari or gypsum - nigari is what’s left when you remove table salt from sea salt, and is mainly magnesium chloride. Curds also can be produced by acidic foods like lemon juice or vinegar. In recipes, tofu acts like a sponge, and has a miraculous ability to soak up any flavour that is added to it.

Cheese

Cheese making is the process of removing water from dairy milk. Cheeses differ from one another depending on how much water is removed. For example, soft cheeses like cream cheese contain more water than a hard chnd aeese like cheddar, while very dry cheeses like parmesan contain all most no water.

The first stage in making cheese is ripening, acidification of the milk by using bacteria. Different bacteria cultures are available for making specific cheese types. These bacteria, commonly called starters, are added to the milk after pasteurization at specific temperatures. They are allowed to work for different time periods depending on the type of cheese. During this period the bacteria consumes the milk sugar, known as lactose. The biological process is similar to the fermentation of beer or wine.

As the bacteria eat, they produce lactic acid, causing the milk protein to develop into curd. Other byproducts of this ripening stage provide flavours that enhance the character of the finished cheese. Cheese is of high nutritional value due to its high concentration of proteins.

Comparisons

Tofu is made by curdling fresh hot soymilk with a coagulant, whereas cheese is made mostly from the milk of cows or other mammals, such sheep, goats, buffalo, reindeer, camels and yaks. While tofu and cheese all have high-quality protein, the protein in tofu is from vegetables, whereas that in cheese is from animals.

Tofu is also a good source of B-vitamins and iron. When the curdling agent used to make tofu is calcium salt, it is an excellent source of calcium. While 50% of the calories in tofu come from fat, a 115 gram serving contains just six grams of fat. It is also low in saturated fat and contains no cholesterol. Generally, the softer the tofu, the lower the fat content. It is also very low in sodium, making it a perfect food for people on sodium-restricted diets. Cheese is rich in useful chemicals, too, including Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Sodium, Phosphorus, Potassium, & Calcium

You need to take care buying and storing tofu and cheese. Unpasteurised cheese with a range of flavours should not be sliced until purchase, or it will start to lose its subtlety and aroma. Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8-13℃. Keep the cheese wrapped in waxed paper and place it in a loose-fitting food-bag, so as not to lose humidity and maintain the circulation of air. Wrap blue cheeses completely as mould spores spread readily, not only to other cheeses but also to everything nearby. Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. Cheeses contain living organisms that must not be cut off from air, but it is important not to let a cheese dry out. Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil. Wrap soft cheeses loosely, using waxed or greaseproof paper rather than cling film. Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.

Tofu is commonly sold in water-filled tubs, vacuum packs, or in aseptic brick packages. It is usually found in the produce section of the grocery store, although some stores sell tofu in the dairy or deli sections. Tofu is sometimes sold in bulk in food cooperatives or Asian markets. Unless it is aseptically packaged, tofu should be kept cold. As with any perishable food, check the expiry date on the package. Once the tofu package is open, leftover tofu should be rinsed and covered with fresh water for storage. Change the water daily to keep it fresh, and use the tofu within a week. Tofu can be frozen up to five months. Defrosted tofu has a pleasant caramel color and a chewy, spongy texture that soaks up marinade sauces and is great for the grill. It can be bought as silken tofu, which is soft and creamy in texture, or as a denser, firmer version. The firmer kind may also be purchased smoked or marinated. Tofu tends be fairly bland tasting and is best used in recipes where flavour is imparted by other ingredients. Firm tofu may be marinated, fried, stir-fried, deep-fried, sauteed, diced and added to salads or casseroles. Silken tofu can be used for dips, spreads, sauces and sweet dishes. The so-called “Stinky Tofu” is made using a particular oil and is treated with certain herbs to give it a pungent taste – not dissimilar to many ripe cheeses in fact !