How tofu evolved from an accidental discovery to one of China’s most prized culinary symbols
Ancient alchemists who stumbled across soybean curd while searching for an elixir of life created a foodstuff which has global appeal today
In China, few foods are as modest yet culturally resonant as tofu.
Its origins are most often traced to Liu An, the King of Huainan during the Western Han dynasty (206 BC – AD 9), a nobleman fascinated by the search for immortality.
According to legend, Liu gathered alchemists on a mountain in Anhui province, central China, where they experimented with spring water, soybeans and gypsum in an attempt to create an elixir of life. What they produced instead was tofu.
The story survived because later texts gave it authority.
Zhu Xi, the Song dynasty scholar, alluded to tofu’s Huainan origins in his poetry, while the Ming dynasty medical classic Bencao Gangmu also credited Liu with its invention.
Archaeological findings have added further intrigue.
In an ancient tomb in Henan province, central China, researchers discovered a stone carving believed to depict tofu-making.