How Tofu is Made: Let's visit the tofu factory!

I read the most ridiculous thing about non-dairy milk the other day—how it’s all just a bunch chemicals and therefore so unhealthy for us. It made me think immediately about my grandmother, who made soy milk from scratch so she could make us kong guksu or soy milk noodles. Believe you me—she didn’t have access to any “chemicals” in and around her kitchen to make noodles for me and my little brother! It proved to me, once more, that there is just so much misinformation out there about food!
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Tofu—a soy product—it no exception. So many people believe that tofu was just something that was created as an alternative to hamburgers. Not so! It’s been around for thousands of years—some believe it might have been created in 179 BC!! In the 12th and 13th century, tofu was considered a delicacy in the Japanese ruling class, and guess what? It’s been around in the United States since Benjamin Franklin introduced tofu to a buddy in Philadelphia in 1770. So before disparaging tofu, maybe look into its rich history and impact before throwing multiple cultures (usually not your own) under the bus along with it.
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I love tofu. I’ve been eating it my whole life, just like my parents, grandparents, great-grandparents, etc. etc. No one in my family has man boobs, fertility issues, thyroid problems, low testosterone, etc. etc. Anecdotal evidence is hardly “evidence” (there’s plenty of scientific evidence to support my family’s experience), but I throw this out there just in case there’s anyone who might be tempted to tell me to stop eating tofu. Don’t.
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I had a blast visiting with this amazing tofu factory and hope you enjoyed watching the video as much as I did making it!

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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