You may feel baffled by the confusion and controversy surrounding a traditional food such as tofu. This article will aim to dispel common myths and bring some clarity.

To begin with, tofu is not a modern invention. It was developed in China around 2,000 years ago. Made by coagulating soy milk into soft curds, it can be understood as a kind of “bean cheese”, a fresh, versatile, protein-rich food that became central to vegetarian diets, particularly within Buddhist monastic communities.

First and foremost, tofu is a traditional food. It remains a staple across Asian cuisines and appears in both everyday meals and ceremonial dishes.

Well-known examples include:

• New Year (Oshōgatsu): Tofu is used in ozoni, the traditional New Year soup with mochi and vegetables.

• Hiyayakko: Chilled tofu served simply with spring onion, ginger, and soy sauce.

• Agedashi tofu: Lightly fried tofu served in a delicate dashi broth.

• Yudofu: Gently simmered tofu, especially associated with Kyoto’s temple cuisine.

• Miso soup with tofu: A daily staple adding protein and texture to meals.

As with all traditional foods, people feel a deep cultural connection to the dishes they serve and eat, paella in Spain, pasta in Italy, sausages in Germany. These foods are treated with respect and seriousness. Tofu belongs in this same category.

So where does the confusion arise?

In the West, tofu has been embraced primarily by vegetarians and vegans for its protein content. This is not cultural appropriation, it closely mirrors its original role in Buddhist monastic diets, where tofu was valued for exactly the same reason, as a reliable plant-based protein source.

All vegetables contain protein building blocks, but most require thoughtful combinations to provide all essential amino acids. Tofu is different. It offers a complete amino acid profile in a single food, making it one of the very few plant-based proteins that require no deliberate food combining. In this respect, tofu sits alongside quinoa and hemp seeds. It is, in practical terms, a highly efficient, single-source protein.

The shadow side of tofu lies not in the food itself, but in how its raw material, soybeans, is now produced.

Today, the majority of global soy production is industrial, pesticide-intensive, and genetically modified. Crucially, this is not driven by traditional tofu production or vegetarian diets. The vast majority of soy is grown as animal feed for industrial livestock farming, where high-protein soy accelerates animal growth and shortens time to slaughter.

This system raises serious ethical and environmental concerns, including deforestation, monoculture farming, heavy pesticide use, GMO prevalence, and animal welfare issues. It is also deeply inefficient. We grow enough soy to feed many times the human population, only to cycle it through animals first.

For tofu to retain its nutritional and ethical value, sourcing matters. Choosing organic, non-GMO soy from responsible producers is essential.

Once you have found a high-quality, ecological tofu, or made it yourself at home using a simple tofu press, expectations around flavour become important. As with pasta or potatoes, tofu has a naturally mild, neutral taste. This is a strength, not a weakness. It allows tofu to absorb flavours from sauces, broths, spices, and marinades.

Quality varies enormously. Traditional producers treat tofu with the same care that an Italian kitchen gives to fresh pasta. Soft tofu is ideal for soups, sauces, and dressings, while firm and extra-firm tofu hold their shape and work well in stir-fries, grilling, or frying.

As a traditional dish, reinvented for the modern diet, you will find huge quality differences between traditional tofu and mass production, between organic soy beans and industrial farmed beans. So this will mean you have to be discerning and try a few dishes with various different qualities to finally arrive at your opinion.e a bit difficult at first, but don’t give up on the journey, I am sure you will find a dish that suits you.

Agedashi Tofu