Unearthing the Ancient Origins of Tofu

The story of tofu begins in the mists of China’s Han Dynasty (206 BCE-220 CE), where archaeological evidence and historical records converge to reveal its surprising origins. The most compelling proof emerged unexpectedly from an ancient tomb in Henan province. In 1981, researchers studying the Dahuting Han Tomb murals discovered a remarkable 130cm-long, 40cm-high stone carving depicting what appeared to be tofu production – complete with scenes of soybean soaking, grinding, filtering, boiling, and curdling.

This discovery settled a long-standing academic debate about tofu’s antiquity. While some scholars had previously argued that tofu only appeared during the Tang (618-907) or Song (960-1279) dynasties based on culinary texts, the Han tomb evidence confirmed tofu production existed at least by the 2nd century CE. Dr. Huang Xingzong of the U.S. National Science Foundation conducted detailed analysis of the mural’s production sequences, verifying it as the world’s earliest documented tofu workshop.

The traditional attribution of tofu’s invention to Liu An, grandson of Han dynasty founder Liu Bang and the Prince of Huainan, gained new credibility from this find. Liu, who ruled his principality from 164 BCE, was known for his patronage of alchemical experiments. Legend holds that while his court alchemists sought immortality elixirs, they accidentally discovered that gypsum (calcium sulfate) could coagulate soy milk into tender white curds – the birth of tofu.

The Buddhist Highway: Tofu Spreads Across Asia

Tofu’s journey beyond China began along the routes of Buddhist exchange. The most significant transmission occurred in the 8th century when the revered monk Jianzhen (Ganjin in Japanese) carried tofu-making techniques to Japan during his historic missionary journeys. Japanese records from 1182 mention tofu, but it had likely arrived centuries earlier with Buddhist clergy.

The 1963 commemorations of Jianzhen’s 1200th death anniversary in Nara revealed the depth of Japan’s tofu heritage. Japanese tofu masters arrived bearing bags marked “Tang Dynasty Tofu, Huainan Hall Style,” acknowledging their craft’s Chinese origins. Initially confined to aristocratic and monastic tables, tofu became democratized in the 12th century as Zen Buddhism popularized vegetarian cuisine. Many early Japanese tofu shops originated near Zen temples, some maintaining this monastic connection today.

This cultural transmission found unexpected modern expression in popular culture. The 2005 film Initial D, based on a Japanese manga, features a protagonist who hones his legendary driving skills delivering his father’s tofu through mountain roads – a subtle nod to tofu’s embeddedness in Japanese life.

Tofu Conquers the World’s Fairs

The 20th century saw tofu make its grand debut on the global stage through world expositions. The pivotal moment came at the 1910 Brussels World Fair, where a young Chinese intellectual named Li Shizeng staged an unforgettable display. Arranged on intricately carved elmwood tables were snow-white tofu blocks, steaming soy milk, translucent bean curd sheets, and golden-brown dried tofu – all presented in exquisite porcelain vessels.

Li, grandson of prominent Qing official Li Hongzao, had studied agriculture in France where he became convinced of soy’s potential as a meat alternative. His French-language treatise The Soybean and Chinese edition Dàdòu (大豆) laid the scientific groundwork for promoting tofu internationally. The Brussels exhibition served dual purposes: introducing tofu globally while generating business for Li’s Paris-based tofu company that supported Chinese students abroad.

This exposition marked tofu’s transition from Asian staple to global phenomenon. Just as porcelain, tea and silk had captivated earlier world fairs, tofu now joined the pantheon of Chinese cultural exports that changed global consumption patterns.

From Humble Curd to Nutritional Superstar

Modern science has validated what Chinese cooks knew empirically – that tofu represents one of humanity’s most nutritionally complete plant foods. Dr. Sun Yat-sen, China’s revolutionary leader and a trained physician, praised tofu in his 1919 Fundamentals of National Reconstruction: “Chinese vegetarian cuisine necessarily includes tofu… it possesses all the benefits of meat without its hazards… in matters of dietary practice, China’s traditions should lead the world.”

Contemporary research has amplified these claims. Studies from Harvard, the National Cancer Institute, and other institutions have identified tofu’s potential in weight management, cardiovascular health, and cancer prevention. The U.S. FDA recognized soy’s breast cancer protective effects in 1999, while the University of Illinois even established a tofu studies doctoral program.

The numbers tell the story of tofu’s meteoric rise: by 1987, over 200 U.S. factories specialized in tofu production; by 1990, American soy product sales exceeded $1 billion. Publishing trends reflected this boom – a San Francisco-published tofu cookbook sold 450,000 copies, while USDA manuals began featuring Chinese tofu techniques. As Economic Outlook magazine predicted in the 1980s, tofu would outperform cars and electronics as one of the most successful food products of the coming decades.

Beijing’s Fermented Legacy: The Story of Douzhi

Parallel to tofu’s global ascent, regional soybean preparations continued evolving. Beijing’s distinctive douzhi (fermented mung bean drink) emerged in 1753 during the Qianlong Emperor’s reign. This tangy, probiotic-rich beverage became a quintessential Beijing snack, sold by street vendors carrying portable stoves and jars of pickled vegetables. Connoisseurs considered the douzhi from Dongzhimen’s Four-Eyed Well the purest variety.

The capital’s soybean tradition actually stretches back to Jin Dynasty (1115-1234) Jurchen tribes who drank soy milk. By Yuan times (1271-1368), tofu and wheat gluten were household staples, as noted in playwright Guan Hanqing’s works. Ming Dynasty (1368-1644) emperors institutionalized tofu in palace menus, while commoners adopted soy milk for breakfast. The Qing era (1644-1912) saw an explosion of soy varieties – from silken tofu to fermented stinky tofu – many surviving in today’s Beijing snack culture.

The Enduring Legacy of a Humble Invention

From Han Dynasty alchemy labs to modern supermarket shelves, tofu’s journey encapsulates China’s culinary influence on global gastronomy. What began as an accidental discovery became, through Buddhist networks and trade routes, one of history’s most successful food technologies. Today, as plant-based diets gain urgency amid climate change and health crises, tofu stands poised for renewed relevance.

The UNESCO-recognized “traditional tofu craftsmanship” represents more than food preparation – it embodies centuries of ecological wisdom in transforming humble legumes into nutritious, sustainable protein. As contemporary science rediscovers what ancient Chinese cooks perfected, tofu’s second global revolution may be just beginning, proving that this 2,000-year-old innovation remains remarkably ahead of its time.