Tofu shines in 'Culinary Class Wars,' demonstrating its versatility

Kimchi-jjigae, or Korean kimchi stew with tofu and pork / gettyimagesbank

By Pyo Kyung-min

• Published Oct 17, 2024 4:30 AM KST
• Updated Oct 17, 2024 3:56 PM KST

Tofu, recently highlighted by the Netflix cooking survival show "Culinary Class Wars," holds a special place in the hearts of Koreans for its humble yet versatile appeal.

Tofu, or "dubu" in Korean, is created by soaking soybeans, blending them into a puree, coagulating the mixture, and pressing the curds into solid white blocks of varying softness. A long-standing staple in Korean cuisine, tofu serves not only as a rich source of protein but also embodies the simplicity and balance that are integral to Korean culinary heritage.

Tofu's significance in Korean cuisine was recently spotlighted in the semifinals of the hit culinary show, where the seven remaining contestants were tasked with continuously creating inventive tofu dishes until they faced elimination.

While the show's contestants showcased tofu's versatility — crafting everything from Auntie Omakase #1's comforting Korean classics to Korean American chef Edward Lee's sophisticated fusion creations with a touch of Western technique — each dish quickly went viral among Korean culinary enthusiasts, largely due to tofu's deep-rooted significance in the country’s culinary tradition.

The competition paid homage to tofu's integral role in Korean kitchens, where it has connected generations and sustained families. From stews to side dishes, tofu has been at the heart of Korea's ever-evolving food culture.

Roles across time

Although tofu is now a staple in Korean households, it wasn't always so readily available.

During the Goryeo Dynasty (918–1392), tofu was regarded as a luxury item, primarily reserved for temples and the upper class. The labor-intensive process of making tofu meant that commoners had limited access to it, making it a delicacy mostly enjoyed by aristocrats and scholars.

The status of bean curd changed during the Joseon Dynasty (1392–1910), as advancements in tofu-making methods led to its increased availability. This transformation allowed tofu to transition from a luxury item enjoyed by the elite to a more common ingredient in the diets of ordinary Koreans.

The role of tofu in Korea's culinary history is closely linked to Buddhism and temple cuisine, where vegetarian diets were central. With meat forbidden, tofu, rich in protein, became an essential part of temple meals. This connection is not unique to Korea. Japan and China also cultivated rich tofu cultures through their Buddhist traditions.

Once a delicacy reserved for the nobility, tofu has evolved into a widely loved ingredient, now found in homes and restaurants across Korea.

Its transformation from a rarity to a staple has also imbued tofu with cultural significance. For instance, in a unique tradition within the justice system, tofu is presented to individuals upon their release from prison. Its white color symbolizes purity and a fresh start, representing innocence, renewal, and the hope that former offenders will lead a life free from crime.

Having spent more than 20 years cooking for her children, a woman in her 50s referred to tofu as "an innocent and wonderful protein source."

"I've cooked tofu dishes whenever I felt my meals were too heavy on meat," said a middle-aged woman who wished to remain anonymous. "I love that tofu is light yet filling, and I know it's a great source of protein. It's comforting to think that just a small addition of tofu to the menu can offer nutritional benefits almost equivalent to those of animal-based ingredients."

An office worker in her 20s with a vegan lifestyle also shared with The Korea Times the importance of tofu in her modern, everyday meals.

"As someone who follows a vegan diet, tofu has been such an essential part of my meals. It's the perfect substitute — high in protein and so versatile. I love how I can use it in almost anything, even desserts. It really adapts to different cooking methods, so for me, it's more than just a substitute — it's a key ingredient that helps me live in line with my values."

Versatile ingredient

In the semifinal mission of episode 11, seven chefs faced off in a series of tofu challenges, creating new dishes every 30 minutes until only one chef remained.

The competition showcased the versatility of tofu, with the chefs producing a total of 27 unique dishes. Among the standout creations were "Kentucky Fried Tofu," fried tofu cut into chicken drumstick-shapes; meticulously crafted "gamtae tofu bibim-guksu" (seaweed tofu mixed noodles); yuzu tofu creme brulee, reinventing the ingredient for dessert; and classic spicy tofu stew — all garnering admiration from both judges and viewers alike.

The show's co-producer Kim Eun-ji said the choice of tofu as a primary ingredient for the semifinals was intentional.

"When designing the concept of 'infinite cooking,' we sought advice from judge Paik Jong-won. When asked about the most appropriate main ingredient, Paik suggested tofu, noting that a Korean ingredient would be ideal as the show reaches a global audience," Kim said.

As showcased in the contest, tofu's versatility enables the creation of an endless array of dishes. In Korean cuisine, tofu can be enjoyed raw, incorporated into stews and soups, pan-fried, or even tossed in salads.

Koreans frequently pair tofu with kimchi to enhance its nutritional profile, as tofu lacks dietary fiber and vitamins. A beloved combination is "dubu kimchi," where boiled tofu is served alongside stir-fried kimchi, making it a popular side dish to enjoy with alcoholic beverages in Korea.

Primarily made from soybeans, tofu also complements "jang," or traditional Korean pastes, making it an essential ingredient in rich stews and soups. "Doenjang-jjigae" (fermented soybean paste stew) is one prime example of how the soft texture of tofu contrasts beautifully with the tangy, hearty flavors of the doenjang broth.

For those seeking a creamier tofu experience, "sundubu-jjigae" (soft tofu stew) is an exceptional choice. This dish features fresh, soft tofu simmered in a savory seafood broth. The mild flavor of tofu harmonizes beautifully with the broth, typically enriched with seafood and spices. Frequently paired with freshly cracked eggs, sundubu-jjigae provides both warmth and depth of flavor, making it a beloved dish in Korean cuisine.

Another beloved Korean side dish is "dubu-jorim," which involves a flavorful braising process. The dish starts by pan-frying tofu until it achieves a crispy exterior, enhancing its texture. The tofu is then simmered in a rich sauce made from soy sauce, garlic, sesame oil, and often red pepper flakes for an extra kick. Dubu-jorim is a staple in many Korean households, commonly served as a comforting accompaniment to rice and other side dishes.