About Tofu & Cauldron

Legend has it that tofu originated in China during the Han Dynasty around 164BC, in Huainan, a mystical area in the north of the country - the King of Huainan, Liu An, who is also regarded as the father of chemistry and the Taoist arts, is attributed with is invention.

While this may or may not be true, tofu's ancient Chinese origins are beyond question. The people of Asia have been cooking with tofu for centuries. It is freshly made every day and then sold by street vendors, to be enjoyed as a healthy and nutritious snack, or to be used in the evening's meal, stewed, stir fried, in soup or cooked in sauce.

And yet this Asian delicacy didn't become popular in the West until the 20th century, and is still, despite it being low in saturated fat, high in protein and having no cholesterol, only eaten by a few as a regular part of their diet. But its versatility, taste and texture merit making it a dinner-table staple. The key is learning how to maximise its flavour when cooking. The most delicious way is to incorporate it into traditional Asian recipes.

Philip Marshal, who founded Cauldron in 1979, the UK's favourite producer of tofu, was well aware of its roots and found the inspiration for his company name in the book of I Ching (one of the oldest of the classic Chinese texts): Cauldron symbolises nourishment and rejuvenation.

Our Tofu Recipes

Tofu's speed of preparation and versatility is key to its popularity in the Far East. It is a great addition to many dishes, such as stir fries, soups, stews, salads and curries. The most delicious way is to incorporate it into traditional Asian recipes.

Visit the recipes section to see our collection of tofu recipes. Enjoy!

How it's made

In many ways, making tofu is like making cheese. Tofu is made from soya milk in a simple, natural process.

Find out how we make tofu…

How to get the best out of Tofu

Cooking with tofu is not difficult. Here are few little tricks you can use in order to get the best out of tofu:

  • Drain, rinse and carefully pat the tofu dry with kitchen paper so that it will readily soak up all the delicious flavours.
  • Marinating the tofu for at least 10 minutes in herbs and spices will bring all the flavours to life.
  • You can also press the drained and dried tofu for extra firmness - this makes the tofu more succulent with a little more bite. Simply wrap the block of tofu in a clean tea towel or kitchen paper and place on a plate. Cover with a heavy cutting board, and put a heavy weight on top (a heavy pan or cookbook will do). Leave the tofu to 'press' for 10 minutes for a firm texture.

Tofu Health Benefits

Many People choose to eat tofu for its natural qualities, its versatility in cooking and the way it absorbs so readily, but there are some other reasons why it's so popular around the world…

  • It's ideal for low fat, low calories diets as its low in saturated fats and low in carbohydrates. It is also rich in protein and it contains all eight essential amino acids.
  • Lowering blood cholesterol levels can help to reduce the risk of coronary heart disease. Tofu is cholesterol-free, so it can really help with this.
  • It's also useful in keeping blood pressure under control because it's low in sodium/salt.
  • Tofu can reduce menopause symptoms and act as a natural alternative to HRT, because it's rich in oestrogen-like isoflavones.