Back to Chengdu 3

It is often said that the first person to produce tofu was Liu An, the King of Huainan of the Western Han Dynasty. However, based on the fact that it is not mentioned in actual literature, and that tofu first appeared in history in the 10th century Northern Song Dynasty, the reliability of this origin is considered low.

However, the conditions for making tofu were in place, to the extent that stories of Liu An inventing it emerged.

‘All you need for tofu is soybeans, water, and bittern.’

The method of making tofu seems simple at first glance. Wash the soybeans well and soak them in water. Then grind them with a millstone, which becomes soybean paste.

The soybean paste then needs to be separated into soy milk and pulp, which can be done by boiling the paste once and then straining it through a cloth bag.

When the separately extracted soy milk has cooled sufficiently, add bittern to coagulate it, and it’s done.

If you take out the slightly solidified soy milk at this point, it’s soft tofu. If you solidify it while leaving a little water, it’s silken tofu. If you put it in a mold, apply pressure to drain the water completely and shape it, it becomes the regular tofu we are familiar with.

‘I never thought I’d use what I learned during a school field trip like this.’

Moreover, I remember being quite dissatisfied as I didn’t particularly like tofu. They say it’s never bad to know something. That saying fits perfectly.

Unlike soybeans and water, bittern might seem a bit tricky. But there was no need to worry about that at all in Yi Province.

Yi Province is so rich in rock salt that there’s even an official in charge of salt called Siyanjiaowei.

Bittern is water that naturally flows out of salt after absorbing moisture and various components, so it takes some time, but impatient humans have found ways to skip that step.

Just mix water with vinegar and salt. That’s all.

When I left Zhang Bao’s house, I entrusted errands to the servants, and when I arrived at my family home, they had brought all the ingredients.

After that, I started making tofu following the process I mentioned earlier.

The servants who were watching me at first volunteered to do it themselves when I started grinding the beans with the millstone, but I politely declined. Instead, I told them to keep their distance while I worked.

‘The hygiene isn’t good.’

I’m making this for Zhang Bao, whose health isn’t good, and if something strange gets in, it would defeat the purpose. While soaking the beans, I not only bathed but also used boiling water to minimally disinfect the pot, millstone, and other utensils.

When Yan’er, who had returned home, showed curiosity and wanted to join in, I had to shake my head.

‘I’ll do it with you next time.’

The soy milk, made through a meticulously thorough process to the point of being sensitive, was in the midst of coagulating and turning into tofu.

Now, at this point, if you put the soy milk in a mold and press it with something heavy like a stone to remove moisture and shape it, it’s done.

But before that, I set aside some soft tofu for Zhang Bao. After pouring the soy milk, minus the soft tofu for Zhang Bao, into a wooden mold to make regular tofu, I felt a bit of fatigue.

‘Maybe I’m a bit tired from doing it alone.’

Still, thinking about Zhang Bao recovering his strength from eating this, even the aching feeling wasn’t too bad. I should take it to him as soon as it cools down.

§

“Delicious…”

Zhang Bao took a spoonful of the soft tofu I brought and opened his eyes wide.

“It’s soft. Very. Just like clouds.”

And another bite.

Everyone watched silently as Zhang Bao ate the soft tofu.

True to its nature of going down more easily than porridge, Zhang Bao emptied the bowl cleanly without retching in the middle. Zhang Bao’s lips, having eaten the soft tofu with its water content, were moist for the first time in a long while.

Perhaps because something had entered his stomach after a long time, Zhang Bao looked much more comfortable. I should have him eat soft tofu like this and later move on to porridge mixed with vegetables. If we gradually increase the stages, regular foods shouldn’t be too much trouble.

“Ran, does this food have a name?”

“Well, I’ve been calling it tofu for now.”

“Tofu (豆腐)… It means the beans are fermented (腐熟), I see.”

Fermentation is a Chinese word not used in Korea, meaning “food in the stomach becomes easy to digest.”

I just called it tofu because that’s what it was originally called, but Zhang Bao interpreted the meaning on his own.

Then Zhang Suo, who had been listening to my conversation with Zhang Bao, spoke up.

“But the character for ‘rot’ (腐) doesn’t sound very good.”

This was still an era where superstitions were important. Looking at someone like me, it might really have an effect. Perhaps worried it might not be good for Zhang Bao, whose body wasn’t well, Zhang Suo said that.

I didn’t care what it was called, so I went along with Zhang Suo’s words.

“Then we can change it, can’t we? I don’t mind.”

“May I name it?”

“Since it was made for my eldest brother, it would be meaningful for you to name it directly.”

When I nodded, Zhang Bao stared intently at the empty bowl. As if recalling the shape of the soft tofu that had just been in it, Zhang Bao looked closely and then smiled faintly as if a good name had come to mind.

“It’s white as clouds and soft, so how about calling it douyin (豆雲, bean cloud)?”

A cloud made of beans. It might not fit regular tofu, though it could suit soft tofu and silken tofu.

Here, soft tofu might become the original, and regular tofu might get a separate name. Since it’s solidified, maybe something like firm bean cloud.

If I had really made tofu after thorough research, it would be different, but since I used a future cheat, I didn’t care much about what it was called.

“Yes, that’s a good name.”

“Ahem, hem. It’s good to see such beautiful sibling affection. By the way, Ran, about that douyin. Is there any more?”

I chuckled softly at my father’s words, whose worry had been eased by seeing Zhang Bao eat.

“Of course. I made some more that’s a bit more solidified to share with other family members. But my eldest brother should eat it after his condition improves a bit more.”

And so, a tofu tasting session was held, garnering attention from family members.

They say Ming Dynasty people were so crazy about Joseon tofu. Their ancestors seemed no different, as family members kept expressing admiration while eating the tofu. Even my parents, who said they didn’t like the sweet foods of Sichuan, seemed to find the tofu quite to their taste and were busy with their chopsticks.

Tofu hot pot and pan-fried tofu. It was bland to me since it was an era without chili peppers, but for my family members, it was an experience of tasting a new ingredient. Moreover, as the worry about Zhang Bao was resolved, our family thoroughly enjoyed the pleasure of the meal.

“Guo Lao, I’ve set aside some for the servants too, so please share it with them.”

“Oh my, young miss… to think you’d even care for lowly servants like us… how could we…”

Having watched over me since I was young, Guo Lao couldn’t break the habit of calling me ‘young miss’ even after I became a general. It’s a bit awkward every time I hear it, but it’s hard to say anything about it.

The servants who had watched me make tofu while sweating profusely looked at me with even more moved expressions than Guo Lao.

They might be servants or maids, but I still had my identity as a 21st-century Korean. There’s the principle of respecting elders and superiors. Besides, it’s always most disappointing when only some people eat the delicious food.

Since my strict father wouldn’t be the first to give to the servants, I should at least take care of them.

“Don’t say that and try some. I’ll teach you how to make it before I leave, so you can make it often for mother later.”

“Young miss…”

Unable to disobey my words any further, Guo Lao took the tofu and shared it with the servants, and exclamations of admiration flowed from here and there. Although the idea wasn’t mine, I felt proud because effort had gone into making it.

“Ran’s heart is so beautiful, I don’t know who will take her, but they’ll surely be a blessed person.”

Zhang Suo said this lightly as if joking while laughing heartily, but it was something that shouldn’t have been brought up.

Belatedly realizing this, Zhang Suo closed his mouth with an ‘oops’ expression, but it was already spilled water, words already spoken.

“Ahem!”

Father put down his chopsticks with a clatter. Seeing father revealing his displeasure, Zhang Suo shrank his shoulders.

In the past, when I was staying in Tangge County, I had mentioned three people as potential marriage partners for me.

In virtue, Liu Bei; in martial prowess, Guan Yu; in scholarship, Zhuge Liang. I said I would marry someone comparable to these three.

And when father heard this news, he sent me a heartfelt letter expressing his disappointment, while Guan Yu sent congratulations full of satisfaction evident from his handwriting.

“If any rascal comes saying he’ll take our Ran away, I’ll be sure to tell elder brother.”

That ‘elder brother’ was undoubtedly Guan Yu, not Liu Bei. Still, since it was Guan Yu, Zhang Fei was just disappointed and regretful, not displeased.

“What if it’s someone of virtue or scholarship?”

“Then I’ll just tell elder brother then too. The troops will follow elder brother’s words, won’t they?”

Father clicked his tongue briefly and continued.

“Tsk. In fact, before I step in, elder brother will probably see to it first. Just look at Yufa. Elder brother never forgets a talent he likes. He lets go of those he can’t help, like Yuanzheng or Guoyang, but he rarely lets go of anyone else.”

Except for Xu Shu and Pang Tong who left to serve my mother, I don’t think there were any talents Liu Bei let go from his side. People like Chen Jun left in situations where Liu Bei couldn’t take care of them.

I don’t care anyway since I never had any thoughts of marriage to begin with. Wouldn’t it be better if Liu Bei made me a focus of his attention?

“He’ll try to marry you to Xian’er, so figure out how to handle it yourself.”

…I take that back.