I have been living in America for over 10 years now.

Although I have gotten used to it, there is still one ingredient that catches my eye on the shelves when I shop in American markets.

That is 'tofu'.

It is a taste of my hometown and at the same time a food that people around the world are gradually getting to know.

Is Tofu Only an East Asian Food?

Tofu is commonly known as an East Asian food.
It is a versatile ingredient used in stews, stir-fries, snacks, and as a side dish for drinks, primarily in China, Japan, Korea, and Taiwan.
Interestingly, tofu is also quite recognized as a 'healthy bean dish' in Europe, America, and West Asia.
Its appearance resembles feta cheese, leading those unfamiliar with it to sometimes confuse tofu with cheese.

In American grocery stores, tofu is not hard to find.
Places like Trader Joe's and Whole Foods offer a variety of types, including soft tofu, firm tofu, and organic tofu.
However, for many Americans, tofu carries a strong image of being a "tasteless protein".
Since it has little flavor on its own, it is often seen as a 'secondary ingredient' that must be sauced or crisped up to be palatable.

Eastern Tofu vs. Western Tofu

Having grown up in Korea, I am used to firm tofu for frying.
It holds its shape well in stews and when pan-fried.
However, Japan and China are a bit different.
Soft tofu, like silken tofu, is more common.
In Japan, cold tofu is topped with bonito flakes and soy sauce as a side dish for drinks,
while Chinese mapo tofu or douhua is so soft it can be eaten with a spoon.

When I traveled to Japan, I tried to make the familiar doenjang jjigae from Korea, but the tofu was so soft that it turned into sundubu jjigae instead.
This shows how much the texture and usage of tofu vary by culture.
Korea's firm tofu might actually be a 'rare case' globally.

Health and Tofu – A Comfort Food When Sick

I started to look at tofu differently when I had gastroenteritis.
During a time when everything I ate upset my stomach, tofu was one of the few things that felt gentle on my stomach.
Whether boiled or steamed, it was easy to digest and quite nutritious.
In fact, tofu is a plant-based protein that is easy to digest and low in fat, making it suitable for those with gastrointestinal issues.
However, care should be taken when pairing it with fried or heavily seasoned foods, as it can become burdensome depending on the cooking method.

How to Enjoy Tofu Better in America

These days, I use tofu in a more diverse way.
I grill it with soy sauce and garlic and eat it like a rice bowl, or lightly fry it in olive oil and add it to salads for a protein boost.
Sometimes, I blend tofu to make a smooth smoothie, and I also use it when making soy yogurt.
These ideas have received quite a positive response from my American friends.
They often say, "Is this tofu? I could eat this every day!"

Tofu is Making Its Way to the Global Table

At first, even I, as a Korean, regarded tofu as just a part of a side dish.
But now, it's different.
Tofu is a healthy ingredient that connects the East and West,
a food with a thousand faces depending on culture and preference.
It can be soft or firm,
serving as a side dish, a diet food, or a meal for patients.
While tofu may still be a 'strange friend' in America,
it is a truly dear friend to us.