The Oldest Tofu Recipes: A Journey Through History
Tofu has fed empires, monks, families, and markets for over 2,000 years. But before it became a global plant-based staple, it began as a humble invention in ancient China—quietly nourishing lives, absorbing local flavour, and evolving through time.
This blog traces tofu’s historical path across East and Southeast Asia and the earliest known ways it was prepared, revealing not just recipes but how tofu reflects culture, values, and resilience.
🇨🇳 Origins: Tofu in Han Dynasty China
Tofu was first developed during the Han Dynasty (206 BCE – 220 CE), likely as a result of Chinese experimentation with soy milk curdling. The oldest legends credit Prince Liu An of Huainan with its invention, though historical evidence suggests tofu gradually emerged as part of growing soybean use and Buddhist influence.
🌱 Cultural Drivers:
Buddhism and Vegetarianism: As Mahayana Buddhism gained popularity in China, tofu became a cornerstone of temple diets, providing protein without harming animals.
Technological Innovation: Tools like stone mills and tofu moulds emerged, allowing large-scale soy milk production and curd pressing.
Practical Nutrition: Soybeans were a key protein crop. Tofu offered a digestible, economical way to transform them into a stable food.
🥣 Early Chinese Tofu Dishes:
Chǎo dòufu (Stir-Fried Tofu): Sliced tofu stir-fried with ginger, garlic, and vegetables—likely a temple staple.
Dòufu tāng (Tofu Soup): Silken or soft tofu simmered with wild greens or mushrooms in a light broth.
These early recipes were often simple, reflecting tofu’s role in daily sustenance rather than ceremony.
🇯🇵 Tofu in Japan – A Zen Culinary Practice
Tofu arrived in Japan in the 8th century and was introduced by Buddhist monks who were travelling from China. It became an essential part of shōjin ryōri—Zen Buddhist temple cuisine that values simplicity, mindfulness, and respect for ingredients.
🧘♂️ Cultural Context:
Zen Aesthetics: Tofu embodied wabi-sabi—the beauty of modesty and impermanence.
Regional Artistry: By the Edo period (1603–1868), tofu shops flourished in Kyoto, with artisans developing refined techniques.
🥢 Early Japanese Dishes:
Yudōfu (Hot Tofu): Soft tofu simmered in kombu broth and served with dipping sauces like ponzu or grated ginger.
Ganmodoki: Tofu mashed and mixed with vegetables, then fried into patties—a nourishing and flavourful plant-based option.
Tofu’s simplicity became an act of spiritual and culinary mindfulness.
🇰🇷 Tofu in Korea – From Ritual to Everyday
Tofu (dubu) was likely introduced to Korea during the Goryeo Dynasty (918–1392) via Chinese influence and Buddhist connections. It was embraced across all social classes and evolved into a food of both ritual and routine.
🎎 Cultural Notes:
Symbol of Renewal: In Korean culture, tofu has traditionally been served after imprisonment or at new life stages, symbolising a clean beginning.
Spiritual & Practical: Tofu aligned with Buddhist vegetarianism, but was also enjoyed in everyday home cooking and royal cuisine.
🍲 Historic Korean Dishes:
Dubu jjigae: A hearty stew of tofu, vegetables, and fermented pastes (doenjang or gochujang), reflecting Korea’s bold flavour profiles.
Baek dubu: Plain tofu steamed or chilled, served with a dipping sauce of soy, garlic, sesame oil, and scallion—pure, clean, elemental.
Tofu in Korea bridges nourishment, symbolism, and spice.
🇮🇩 Tofu in Indonesia – Tahu Across Islands
Tofu, known as tahu in Indonesia, likely arrived between the 10th and 13th centuries through Chinese traders. It quickly adapted to local preferences, becoming a key part of communal and street food culture.
🌏 Local Evolution:
Trade and Temples: Chinese communities helped establish tofu-making in port cities, blending with existing plant-based traditions.
Flavour Integration: Tofu was readily paired with regional spices like turmeric, galangal, and palm sugar.
🍛 Traditional Dishes:
Tahu goreng: Fried tofu served with sambal or peanut sauce, often sold as street food.
Tahu bacem: Tofu marinated in sweet soy, garlic, and coriander before being fried—a Javanese classic.
In Indonesia, tofu became lively, social, and richly seasoned.
🌿 Tofu as Cultural Reflection
Across centuries and cultures, tofu has adapted without losing its identity. Some shared themes include:
🧠 Lessons from Tofu’s History
Sustainability: Long before modern plant-based diets, tofu showed how soybeans could nourish people efficiently.
Cultural Adaptation: From minimalist Kyoto tofu to spicy Korean stews, tofu reflects local values.
Timelessness: Still essential after 2,000 years, tofu proves that simple food can carry lasting meaning.
🔪 Explore the Legacy in Your Kitchen
Want to taste history?
Recreate early dishes like yudōfu, tahu bacem, or dubu jjigae.
Visit artisanal tofu makers who continue traditional methods.
Share tofu’s story with others—history lives on through meals.
💬 Final Takeaway
Tofu is more than a food—it’s a thread connecting people, places, and philosophies across centuries.
From Buddhist temples in China to bustling street markets in Indonesia, its journey carries lessons of simplicity, resilience, and cultural harmony. As you prepare or enjoy tofu today, you’re part of a story still unfolding—one that began long before plant-based was trendy, and one that continues with every bite.