{"id":357430,"date":"2026-07-30T11:25:51","date_gmt":"2026-07-30T11:25:51","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/357430\/"},"modified":"2026-07-30T11:25:51","modified_gmt":"2026-07-30T11:25:51","slug":"world-tofu-day-celebrating-a-vegetarian-staple-around-orlando","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/357430\/","title":{"rendered":"World Tofu Day: Celebrating a vegetarian staple around Orlando"},"content":{"rendered":"

\u201cTofu is one of the most important ingredients in Chinese cuisine,\u201d says Joyce Cai, owner of A Gourmet Chinese Cuisine<\/a> in Orlando\u2019s Mills 50 district.<\/p>\n

It\u2019s also one of the oldest, with recorded mentions dating back 2,000-plus years.<\/p>\n

Tofu is bean curd. It comes from soybeans (which themselves date back some 5,000 years). It\u2019s made in a similar fashion to cheese, via fermentation. Its use spread first to Japan, then throughout Asia, then onto the United States and Europe.<\/p>\n

In recent decades, we\u2019ve seen it turned into all manner of dairy-free products, from soft serve to ricotta cheese \u2014 its versatility is astonishing \u2014 but it\u2019s best in its many as-is iterations, in textures from silken to firm, in iterations from dried to fried. It even has its own \u201cskin,\u201d which offers up even more creative uses.<\/p>\n

\u201cTofu represents the philosophy that simple ingredients can become extraordinary through technique and seasoning.\u201d<\/p>\n

A Gourmet\u2019s menu features many takes on tofu, honored globally on World Tofu Day (July 26), and their spicy dried bean curd sticks, a favorite from the restaurant\u2019s \u201chidden menu,\u201d are among them.<\/p>\n

\"SplcySpicy dry bean curd stick, one of many tofu dishes on the menu at A Gourmet Chinese Cuisine in Orlando’s Mills 50 district. (Courtesy A Gourmet Chinese)<\/p>\n

Here, soy milk is heated gently until, like with pudding, a skin forms on the surface.<\/p>\n

\u201cThe skin is lifted, dried and later rehydrated to create its signature chewy texture,\u201d says Cai. \u201cIt is then tossed with house-made chili oi, fresh garlic, soy sauce, black vinegar, sesame oil, cilantro, scallions and toasted sesame seeds. The result: a refreshing cold appetizer that\u2019s savory, spicy and slightly tangy.\u201d<\/p>\n

It\u2019s a dish that\u2019s been enjoyed in China for over a thousand years, she says.<\/p>\n

\u201cOriginally, yuba (tofu skin) was considered a premium soy product because making it required patience and craftsmanship.\u201d<\/p>\n

Though often heralded by vegans and vegetarians as a plant-based alternative to meat, it is celebrated in Chinese cuisine as an ingredient in its own right. Though at A Gourmet, there are a few dishes on the down-low.<\/p>\n

\u201cOur hidden menu allows us to share dishes that many Chinese families grew up eating, items that may be unfamiliar to first-time guests but are beloved by those seeking authentic flavors.\u201d<\/p>\n

This dish is among them, though there are many others featuring tofu that are widely recognized.\u00a0 Read on for a few more ways you can celebrate, whether tofu is among your staples or you\u2019re finding your way as you explore Meatless Mondays.<\/p>\n

A Gourmet Chinese Cuisine: 101 E. Colonial Drive in Orlando, 407-868-8709; agourmetfl.com<\/a><\/p>\n

\"SpicySpicy Creamy V Ramen from JINYA Ramen Bar, with two locations in the Orlando metro. (Courtesy JINYA Ramen Bar)
\nSpicy Creamy V Ramen, JINYA Ramen Bar<\/p>\n

Veg-forward guests at JINYA, with two locations in the Orlando metro and plenty across North America, love leaning into the silkiness of the Spicy Creamy V Ramen, a vegetarian favorite built on vegetable broth, onion, green onion, spinach, crispy onion, garlic chips, garlic oil, chili oil, sesame seeds and, of course, tofu, served with thick noodles.<\/p>\n

JINYA Ramen Bar: 8 N. Summerlin Ave. in Orlando, 407-704-1825 and 234 E. Mitchell Hammock Road in Oviedo, 321-765-7077; jinyaramenbar.com<\/a><\/p>\n

\"AtAt Juju in Orlando’s Milk District neighborhood, the agedashi tofu boasts a crisp coating, dashi-based broth, bonito flakes and ginger. (Courtesy Juju)
\nAgedashi Tofu, Juju<\/p>\n

\u201cTofu is one of those ingredients that works so well with any flavor \u2014 and it is healthy for you,\u201d says Lewis Lin, chef\/owner of both Juju in Orlando\u2019s Milk District and its older sister, Susuru, also here in the mix.<\/p>\n

At Juju, the crisp agedashi tofu is served with beautiful contrasting textures and flavors, like housemade bonito soy and fresh ginger, that make the dish really pop.<\/p>\n

Juju: 700 Maguire Blvd. in Orlando, 407-412-6678; susuruorl.com\/juju-restaurant<\/a><\/p>\n

\"SpicySpicy dry tofu from Spicy Girl on I-Drive, a cold app with hot flavor. (Amy Drew Thompson\/Orlando Sentinel)
\nSpicy Dry Tofu, Spicy Girl<\/p>\n

There\u2019s all manner of face-numbing pleasure on deck when you head to Spicy Girl<\/a>, which for six years has remained at the top of my list for Chinese here in town. The fare here, mostly Sichuan with a few wonderfully surprising treats courtesy of half the ownership and his northern Chinese origins, is exemplary. And among the delights: spicy dry tofu, which offers up the beautiful balance of cold temps and hot flavors.<\/p>\n

Spicy Girl: 5748 International Drive in Orlando, 321-732-1749; spicygirlorlando<\/a><\/p>\n

\"GorgeousGorgeous Hiyayakko Tofu, a chilled stunner currently on the menu at Susuru on Palm Parkway in Orlando. (Courtesy Susuru)
\nHiyayakko tofu, Susuru<\/p>\n

Dry shrimp and soy add seafood umami on this Susuru plate, says Lin of this cold appetizer made with silken tofu. The dish dates back centuries in Japan and offers endless flavor variations.<\/p>\n

Susuru: 8548 Palm Parkway in Orlando, 407-778-4813; susuruorl.com<\/a><\/p>\n

\"TofuTofu Fighters, a tempura-fried staple at Thrive Cocktail Bar & Eatery in downtown Orlando. (Courtesy Alex Gonzalez)
\nTofu Fighters, Thrive Cocktail Lounge & Eatery<\/p>\n

This fried offering has a somewhat violent name, but the crispy hunks of bean curd offer very little resistance when it\u2019s time for customers to destroy them. \u201cThey have been on the menu for the last five years,\u201d says Ryan Stewart, executive chef at Thriving Hospitality. \u201cIt\u2019s a staple on the menu for our vegetarian guests. The dish consists of tempura-fried tofu, tossed in spicy mayo and togarashi spice with scallion curls.<\/p>\n

Thrive Cocktail Lounge & Eatery: 13 S. Orange Ave. in Orlando, 407-237-0657; eatdrinkthriveorl.com<\/a><\/p>\n

\"BeefBeef fillets with tofu pudding. Exquisite. But so much at Yummy Taste is. (Amy Drew Thompson\/Orlando Sentinel)
\nBeef fillets with tofu pudding, Yummy Taste<\/p>\n

Another long-time favorite, Yummy Taste makes its humble home in a Waterford Lakes shopping plaza, where a simple facade belies the deliciousness hiding inside. This dish is the other side of the coin from Thrive\u2019s crisp-fried offering, with creamy, silky tofu and super-tender beef in a rich, spice-forward sauce.<\/p>\n

Yummy Taste: 504 N. Alafaya Trail in Orlando, 407-866-2199; yummytasteorlando.com<\/a><\/p>\n

Find me on Facebook, TikTok, Twitter or Instagram\u00a0@amydroo<\/a>\u00a0or on the OSFoodie Instagram account\u00a0@orlando.foodie<\/a>. Email:\u00a0amthompson@orlandosentinel.com<\/a>, For more foodie fun, join the\u00a0Let\u2019s Eat, Orlando Facebook group<\/a>.<\/p>\n

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