document_title: Tofu

question_text: when did tofu become popular in the us

question_tokens: when did tofu become popular in the us

text: Tofu

text: Etymology[edit]

text: The English term "tofu" comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 dòufu (pinyin)), literally "bean" (豆) + "curdled" or "fermented" (腐).[2][3][4][5]

text: A reference to the word towfu exists in a letter dated 1770 from the English merchant James Flint to American statesman and scientist Benjamin Franklin. This is believed to be the first documented use of the word in English.[6]

text: The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is rarely used outside of the United Kingdom, Australia and New Zealand.[7]

text: History[edit]

text: Tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago.[8] Chinese legend ascribes its invention to Prince Liu An (179–122 BC). Tofu and its production technique were introduced to Japan[9][10][11] during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries.[12] It spread to other parts of Southeast Asia as well.[13] This probably coincided with the spread of Buddhism as tofu it is an important source of protein in the vegetarian diet of East Asian Buddhism.[9] Li Shizhen, during the Ming Dynasty, described a method of making tofu in the Compendium of Materia Medica.[14] Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with regional variations in production methods, texture, flavor, and usage.

text: Theories of origin[edit]

text: The most commonly held of the three theories of tofu's origin maintains that tofu was discovered by Lord Liu An, a Han Dynasty prince. While plausible, the paucity of reliable sources for this period makes this difficult to conclusively determine. In Chinese history, important inventions were frequently attributed to important leaders and figures of the time.[15] In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu; however some scholars maintain that tofu during the Han dynasty was rudimentary and lacked the firmness and taste for it to be considered as tofu.[16]

text: Another theory suggests that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel.

text: The last group of theories maintains that the ancient Chinese learned the method for curdling soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. Despite their advanced culture, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".)[citation needed] The primary evidence for this theory is the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond academic speculation.[15]

text: China[edit]

text: A form of tofu may have been discovered during the Han dynasty (220 BC – AD 220), but it did not become a popular food in China until the Song dynasty (960–1279).[5]

text: In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, so that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during winter, since tofu did not spoil as easily in cold weather. During the warmer months, tofu, once made, spoiled if stored for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero Yim Wing-chun was a celebrated tofu maker in her village. (Tofu as such plays a part in a 1994 movie about her life, Wing Chun.)

text: Japan[edit]

text: Tofu was introduced to Japan during the Nara period (late 8th century) by Zen Buddhist monks, who initially called it "Chinese curd" (唐腐, tōfu).[5] Much of tofu's early use in Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism.[5]

text: The earliest Japanese document concerning tofu refers to the dish being served as an offering at the Kasuga Shrine in Nara in 1183.[17] The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

text: Southeast Asia[edit]

text: In Southeast Asia, tofu was introduced to the region by Chinese immigrants from Fujian province, as evidenced by many countries in Southeast Asia referring to tofu using the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand, Cambodia, Myanmar and the Philippines, tofu is widely available and used in many local dishes.

text: Tofu is called tahu in Indonesia, and Indonesian dishes such as tahu sumbat, taugeh tahu, asinan, siomay and some curries, often add slices of tofu. Tahu goreng, tahu isi and tahu sumedang are popular fried tofu snacks.

text: Tofu is called tauhu in Malaysia and Singapore. Malaysian and Singaporean Indians use tofu in their cuisine, such as in Indian mee goreng, and rojak pasembor. Peranakan cuisine often uses tofu, as in Penang curry noodles and laksa. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants in many municipalities.

text: Tofu in the Philippines is an essential in the daily diet, as taho. It is widely eaten as breakfast, or tokwa (a dry, fried variation), which is a staple alternative to meat in main meals and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song dynasty Chinese mariners and merchants, along with many other foods that became staples of the Philippine diet. The use and production of tofu were first limited to urban centres with influential Chinese minorities, such as Cebu or Tondo, but quickly spread to even remote native villages and islands.

text: Outside Asia[edit]

text: Benjamin Franklin was the first American to mention tofu, in a 1770 letter to John Bartram. Franklin, who encountered it during a trip to London, included a few soybeans and referred to it as "cheese" from China.[18] In 1770 Franklin also corresponded with James Flint on the subject of how the Chinese converted callivances (soybeans) into tofu. This is believed to be the first use of the word "tofu" in the English language.[19] The first tofu company in the United States was established in 1878.[20] In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne. This was the world's first soy dairy and the first factory in France to manufacture and sell beancurd.[21] However, tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in supermarket chains throughout the West. It is also used by many vegans and vegetarians as a source of protein.

text: Production[edit]

text: Regardless of the product or scale of the production, the production of tofu essentially consists of

text:
the preparation of soymilk
the coagulation of the soymilk to form curds
the pressing of the soybean curds to form tofu cakes.

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text: It is similar to the production of dairy cheese by coagulating the milk of dairy animals to form curds and pressing and aging the curds to form cheese. Typical tofu making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing.[22][23]

text: Coagulation of the protein and oil (emulsion) suspended in the boiled soymilk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Coagulation of the soymilk is the most important step in tofu making process but is complicated as the process depends on complex interactions. There are many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and other factors.[24]

text: Two types of coagulants (salts and acids) are used commercially.[25]

text: Salt coagulants[edit]

text:
Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture.[23] Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.[citation needed]
Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) – Magnesium chloride and calcium chloride: Both of these salts are highly soluble in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis of tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is not found in seawater in significant quantities, and therefore is not regarded as nigari. It is used extensively in the United States due to its flavor and low cost.[6][26] Fresh clean seawater itself can also be used as a coagulant.[27]

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text: Acid coagulants[edit]

text:
Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, this coagulant produces a very fine textured tofu that is almost jelly-like. It is used especially for "silken" and softer tofus, and confers a faint sour taste to the finished product.[28] It is commonly used together with calcium sulfate to give soft tofu a smooth, tender texture.
Other edible acids: Though they can affect the taste of the tofu more, and vary in density and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soymilk and produce tofu.[29]

text: Enzyme coagulants[edit]

text: Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.[30][31]

text: Contemporary tofu manufacturers may choose to use one or more of these coagulants, since each plays a role in producing a desired texture in the finished tofu.[28] Different textures result from different pore sizes and other microscopic features in the tofu produced using each coagulant. The coagulant mixture is dissolved in water, and the solution is then stirred into boiled soymilk until the mixture curdles into a soft gel.[25]

text: Coagulants are typically added at concentrations between 1.5 and 5.0 g/kg. In all coagulants consisting of calcium or magnesium salts, the positive double bonded ions of the calcium or magnesium are responsible for the coagulation of the soy proteins which become part of the tofu, thereby enhancing its nutritional value. Only 1 part per 1000 of the tofu eaten is coagulant; most of the coagulant reacts with soy protein and is broken down into ions. The non-reactive portion dissolves in the whey and is discarded.[32]

text: The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu pudding (豆花, dòuhuā OR 豆腐花, dòufuhuā) the soymilk is curdled directly in the tofu's final packaging. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold, and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.[citation needed]

text: Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

text: Color[edit]

text: The whiteness of tofu is ultimately determined by the soybean variety, soybean protein composition and degree of aggregation of the tofu gel network. The yellowish beige color of soybeans is due to the color compounds including anthocyanin, isoflavones and polyphenol compounds; therefore the soybean variety used will predicate the color of the final tofu product.[33] Ways to reduce the yellow color include reducing isoflavone content by changing the pH of the soymilk solution used in the production of the tofu so that the relevant compounds precipitate out and are removed during the extraction of okara.[34] The opacity of tofu gel and the off-white color typical of standard uncooked firm tofu is due to the scattering of light by the colloidal particles of the tofu. The addition of higher levels of calcium salts or a high protein content will contribute to forming a denser and more aggregated gel network which disperses more light, resulting in a tofu with a whiter appearance.[35]

text: Flavor[edit]

text: Tofu flavor is generally described as bland, which is the taste desired by customers in North America. A more beany flavor is preferred in East Asia. The beany or bland taste is generated during the grinding and cooking process, and either a "hot grind" or a "cold grind" can be used to influence the taste. The hot grind method reduces the beany flavor due to the inactivation of the lipoxygenase enzyme in the soy protein that is known to generate off flavors, which makes a tofu that is "bland". If a cold grind is used the enzyme is still present and produces the aldehyde, alcohol and ester volatile compounds that create beany notes.[32]

text: Varieties[edit]

text: A wide variety of types and flavours of tofu is available in both Western and Eastern markets. Despite the range of options, tofu products can be split into two main categories: 'fresh tofu', which is produced directly from soy milk, and 'processed tofu', which is produced from fresh tofu. Tofu production also creates important by-products that are used in various cuisines.

text: Fresh tofu[edit]

text: Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into four main varieties: extra soft, soft (or silken), firm, and extra firm. Fresh tofu is usually sold completely immersed in water to maintain its moisture content and freshness, and to retard bacterial growth.

text: Extra soft[edit]

text:
Extra soft tofuKorean nameHangul
순두부Hanja
-豆腐Literal meaning
mild tofu
showTranscriptionsRevised Romanization
sun-dubuMcCune–Reischauer
sun-tubu

text: Extra soft tofu is called sun-dubu (순두부; "mild tofu") in Korean. Soy milk is mixed with seawater, or saline water made with sea salt, so that it curdles.[36][37] The curds remain loose and soft. Freshly made sun-dubu is eaten boiled with little or no seasoning. Manufactured sundubu is usually sold in tubes. It is also the main ingredient in sundubu-jjigae (순두부찌개; "soft tofu stew"). Although the word sun in sun-dubu doesn't have a Sino-Korean origin,[38] sun-dubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning is "pure". Thus in China, sun-dubu is called chún dòufu (純豆腐; "pure tofu"), and in Japan, it is called jun-tōfu (純豆腐) or sundubu (スンドゥブ).

text: In China, extra soft tofu called douhua (dau fa (Cantonese), tau hua (Fujianese) (豆花; "tofu flower")) is frequently served at breakfast or for dessert. It is usually served either with a sweet ginger syrup, or a mushroom gravy called da lu (打卤). It's normally coagulated at the restaurant into a serving container. Many home cooks coagulate it with agar.

text: Soft[edit]

text:
Soft tofuChinese nameChinese
嫩豆腐Literal meaning
"soft tofu"
showTranscriptionsStandard MandarinHanyu Pinyin
nèn-dòufAlternative Chinese nameChinese
滑豆腐Literal meaning
"smooth tofu"
showTranscriptionsStandard MandarinHanyu Pinyin
huá-dòufuWade–Giles
hua2-tou4fuKorean nameHangul
연두부Hanja
軟豆腐Literal meaning
"soft tofu"
showTranscriptionsRevised Romanization
yeon-dubuMcCune–Reischauer
yŏn-tubuJapanese nameKanji
絹漉し豆腐Kana
きぬごしどうふ
showTranscriptionsRevised Hepburn
kinugoshi-dōfu

text: Soft tofu, also known as "silken tofu", is called nèn dòufu (嫩豆腐; "soft tofu") or huá dòufu (滑豆腐, "smooth tofu") in Chinese; kinugoshi tōfu (絹漉し豆腐; "silk-filtered tofu") in Japanese; and yeon-dubu (연두부; 軟豆腐; "soft tofu") in Korean. It is undrained, unpressed tofu that contains a high moisture content.[39] Silken tofu is produced by coagulating soy milk without curdling it.[40][41] Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses.[42] In Japan and Korea, traditional soft tofu is made with seawater.[43][44][45][46][47] Silken tofu is used as a substitute for dairy products and eggs, especially for smoothies and baked desserts.[48]

text: Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added. This is a type of soft tofu with an very high moisture content. Because it is difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce or chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark palm sugar syrup, or served cold with longans.

text: Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for its earthy "black bean taste". Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

text: Firm[edit]

text:
Firm tofuChinese nameChinese
老豆腐Literal meaning
"old tofu"
showTranscriptionsStandard MandarinHanyu Pinyin
lǎo-dòufuWade–Giles
lao3-tou4fuKorean nameHangul
모두부Hanja
-豆腐Literal meaning
"block tofu"
showTranscriptionsRevised Romanization
mo-dubuMcCune–Reischauer
mo-tubuJapanese nameKanji
木綿豆腐Kana
もめんどうふ
showTranscriptionsRevised Hepburn
momen-dōfu

text: Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, "cotton tofu"; 모두부, mo-dubu in Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu retains the pattern of the muslin used to drain it and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.[39][15]

text: A very firm type of momen-dōfu is eaten in parts of Japan, called ishi-dōfu (石豆腐, "stone tofu") in parts of Ishikawa, or iwa-dōfu (岩豆腐, "rock tofu") in Gokayama in the Toyama Prefecture and in Iya in the prefecture of Tokushima. These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas.

text: Extra-firm[edit]

text:
Extra firm tofuChinese nameChinese
豆干Literal meaning
"dry tofu"
showTranscriptionsStandard MandarinHanyu Pinyin
dòugānWade–Giles
tou4kan1Korean nameHangul
건두부Hanja
乾豆腐Literal meaning
"dry tofu"
showTranscriptionsRevised Romanization
geon-dubuMcCune–Reischauer
kŏn-tubu

text: Dòu gān (豆干, literally "dry tofu" in Chinese) or su ji (素鸡, vegetarian chicken) is an extra firm variety of tofu where a large proportion of the liquid has been pressed out. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after pressing.

text: Su ji is a more common type of unflavored, extra-firm tofu. It cannot be crumbled and has a more rubbery texture. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or added to soup, as with Japanese aburaage.[15][49]

text: Processed tofu[edit]

text: Many forms of processed tofu exist. Some processing techniques probably[citation needed] originate before the days of refrigeration from the need to preserve tofu, or to increase its shelf life. Other production techniques are employed to create tofus with different textures and flavors.[50]

text: Fermented[edit]

text:
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, or 腐乳 fŭrŭ; chao in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria.[50] The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar or minced chiles, or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color.[51] In Japan, pickled tofu with miso paste is called tofu no misodzuke, and is a traditional preserved food in Kumamoto. In Okinawa, pickled and fermented tofu is called tofuyo(豆腐餻). It is made from Shima-doufu (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and awamori.
Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu) is a soft tofu that has been fermented in a vegetable and fish brine.[50] The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with soy sauce, sweet sauce or hot sauce.[citation needed]

text: Frozen[edit]

text: Thousand-layer tofu (千葉豆腐, qiānyè dòufu, literally "thousand-layer tofu," or 凍豆腐 dòngdòufu, 冰豆腐 bīngdòufu in Chinese, both meaning "frozen tofu") is a frozen tofu. The ice crystals that develop within it result in the formation of large cavities that appear to be layered. Frozen tofu takes on a yellowish hue in the freezing process. Thousand-layer tofu originates from the Jiangnan region of China and is commonly made at home from soft tofu. It is also commercially sold as a specialty in Hong Kong, Taiwan, and other areas with Jiangnan emmigrants. It is regularly paired with tatsoi as a winter dish. Frozen tofu is defrosted before serving and sometimes pressed to remove moisture prior to use.

text: During freezing, the ice crystals puncture cell walls and facilitate the release of free and bound water and cause a decrease in total water content in tofu after freezing then thawing. The initial protein-water bonds are irreversibly replaced by protein-protein bonds, which are more elastic which cause a structural change to the gel network and lead to an increase in textural properties such as hardness, springiness, cohesiveness and gumminess.[52][53]

text: Two kinds of freeze-dried tofu are produced in Japan. They are usually rehydrated by being soaked in water prior to consumption. In their dehydrated state they do not require refrigeration.

text:
Koya tofu (also known as shimidofu) is made using nigari.
Kori tofu (literally "frozen tofu") is freeze-dried.[54] Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) is a freeze-dried tofu from Mount Kōya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is said that the method of Koya-dofu was discovered by accident by leaving tofu outdoors in the winter season. It is sold in freeze-dried blocks or cubes in Japanese markets. It is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and a mildly sweet or savory flavor. The taste and flavor depend on what soup or cooking stock it was simmered in. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

text: By-products[edit]

text: Tofu skin[edit]

text: Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as "soy milk skin" (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is: 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.[55]

text: The skin can also be dried into a product known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or into many other shapes. Since tofu skin has a soft yet rubbery texture, it can be folded or shaped into different forms and cooked further to imitate meat in vegan cuisine. Some factories dedicate their production to tofu skin and other soy membrane products. Tofu skin is commonly sold in the form of dried leaves or sheets.

text: Soy pulp[edit]

text: Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product sometimes known in the west as "soy pulp" or "tofu lees",[56] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans.[57] It is mainly used as animal feed in most tofu producing cultures, but is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers in many Western nations.

text: Tofu-like foods[edit]

text: The term tofu is used by extension for similarly textured curdled dishes that do not use soy products, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

text: Due to their Asian origins and their textures, many food items are called "tofu", even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of southwest China.

text: Almond tofu[edit]

text: "Almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous substance resembling tofu, but it does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

text: Chickpea tofu[edit]

text: Burmese tofu (to hpu in Burmese) is a legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.[58] Burmese tofu may be fried as fritters cut into rectangular or triangular shapes.

text: A variety called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

text: Egg tofu[edit]

text: Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and cooked in a steamer (cf. chawanmushi). This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, due to the presence of egg fat and proteins. Plain "dried tofu" can be flavored by stewing in soy sauce (滷) to make soy-sauce tofu. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Japanese tofu is made of eggs, water, vegetable protein, and seasoning.[59]

text: Japanese tofu was invented in Japan during the Edo period. The book《万宝料理秘密箱》written in 1785 recorded how to make Japanese tofu. Later the Japanese form of tofu entered Southeast Asia, being introduced to China in 1995 from Malaysia. At first, Japanese tofu was only provided in upscale restaurants. As time went by, more Chinese could afford Japanese tofu, and it became a comman dish.[60]

text: 100 grams of Japanese tofu has 17 mg calcium, 24 mg magnesium, and 5 mg protein while 100 grams tofu has 138 mg calcium, 63 mg magnesium and 12.2 mg protein. Compared with tofu, Japanese tofu’s nutritional value is lower.[61]

text: Tofu dihses common in Japan include: three delicacies Japanese tofu; shrimp Japanese tofu; Japanese tofu in ketchup; teppanyaki Japanese tofu; and Japanese fish-flavored tofu.

text: Peanut tofu[edit]

text: In Okinawa, Japan, jīmāmi-dōfu (ja) a peanut milk, made by crushing raw peanuts, adding water and straining, is combined with starch (usually sweet potato, known locally as umukuji or umukashi (芋澱粉)) and heated until curdling occurs.

text: The Chinese equivalent is 落花生豆腐 luòhuāshēng dòufu.

text: Sesame tofu[edit]

text: The tofu known as goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining it with liquid and kudzu starch, and heating it until curdling occurs. It is often served chilled as hiyayakko.

text: Preparation[edit]

text: Tofu has very little flavor or smell of its own. Consequently, tofu can be used in both savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. In order to flavor the tofu it is often marinated in soy sauce, chillis, sesame oil, etc.

text: In Asian cooking, tofu is prepared in many ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia.

text: China[edit]

text: Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

text:
In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, or a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[62]
In many parts of China, fresh tofu is eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

text: With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble.

text: Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups.[62] In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

text: Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai.

text: A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). It involves braised tofu in a beef, chili, and fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐).[citation needed]

text: Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five-spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor.[dubious  – discuss][62]

text: Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum.[citation needed] Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of them can provide protein for many days.[citation needed]

text: Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). It is often eaten directly as a condiment with rice or congee.

text:
Chinese soft tofu dish, pidan doufu

Prepared dried tofu threads (干絲, gānsī

chòu dòufu is a very pungent type of tofu

Sichuan-style (má là chòu dòufu) numbing spicy stinky tofu

Tofu and potatoes grilled at a street stall in Yuanyang, Yunnan province, China

Douhua (豆花), is a soft tofu dish.  The fresh tofu is served warm and dressed with sweet syrup.

text: Indonesia[edit]

text: In Indonesia, tofu is called tahu. In Indonesian markets tofu is usually available in two forms: tahu putih or common white firm tofu; and tahu goreng or fried tofu that has developed a brown skin. Tahu yun yi or tahu Bandung is yellow tofu colored with turmeric.

text: A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil. In Indonesia, it is usually fried in palm oil. Although pre-fried tofu is often sold cold, it is seldom eaten directly and requires additional cooking.

text: Popular Indonesian tofu dishes includes tahu gejrot and kupat tahu. tahu gejrot is tahu pong type of hollow fried tofu cut into small pieces, served with a thin, watery dressing made by blending palm sugar, vinegar and sweet soy sauce, garnished with chili pepper, garlic and shallot.  Kupat tahu is slices of tofu served with ketupat rice cake, usually in peanut sauce dressing. Slices of tofu usually mixed in gado-gado, ketoprak and siomay.

text: Bacem is a method of cooking tofu originating in Central Java. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is moist but rather firm, sweet and spicy tofu. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

text:
Tahu putih (firm white tofu)

Tahu goreng (fried tofu) has its brown skin

Tahu sumedang with bird's eye chili

Tahu gejrot with thin light spicy sauce

Yellow tofu (tofu colored with turmeric) on top of laksa

Tahu bacem, tofu simmered in palm sugar and spices

Kembang tahu, served in sweet ginger syrup

Perkedel tahu goreng (Dutch-Indonesian food based on tofu and dutch cooking technique) Frikadeller

Tahu isi, Indonesian fried tofu filled with vegetable, shrimp, or chicken served with bird eye chili and sweet shrimp paste

Tahu telor or Tahu tek, omelette tofu served with vegetable, krupuk, peanut sauce, shrimp paste, sweet soy sauce, and sambal

Kupat tahu, tofu served with rice cake, noodle and sweet soy sauce

Tahu campur, tofu soup with beef and tendon served in broth, soy sauce, shrimp paste, vegetable, krupuk and sambal

Tahu bakso or batagor, literally bakso (meatball), tahu (tofu), goreng (fried). Fried tofu filled with fish, tapioca starch, or meat.

Tahu tuna. fried tofu filled with grounded tuna. a delicacy from pacitan, East java.

text: Japan[edit]

text: In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as yudofu, which is simmered in a clay pot in kombu dashi, with vegetables such as Chinese cabbage or green onion.

text: Deep fried tofu is called atsuage (厚揚げ) or namaage (生揚げ) in Japan. The thinner variety, called aburaage (油揚げ), develops a tofu pouch often used for inari-sushi.

text: In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon.

text: Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork.[citation needed]

text: Japanese miso soup is frequently made with tofu.

text:
Japanese-style silken tofu with soy sauce and a decorative carrot slice

Atsuage, thick fried tofu

Goma tofu, made from sesame seeds and kudzu starch

Yudofu, or tofu in hot water

Inarizushi, tofu skin with various fillings

Tofu in miso soup

Ganmodoki (がんもどき)

text: Korea[edit]

text: Dubu plays an important part in Korean cuisine.[63] Tofu is often pan-fried and served as banchan with a dipping sauce.[64] Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. A dish of tofu cubes simmered with similar spicy seasoning is called dubu-jorim.[65] Dubu-kimchi features blanched tofu served in rectangular slices around the edges of a plate with pan-fried kimchi. This is a popular food to accompany alcoholic drinks (anju).[66] Soft, unpressed sun-dubu is used as the main ingredient of sundubu-jjigae (soft tofu stew),[67] while other soups and stews such as doenjang-guk (soybean paste soup), doenjang-jjigae (soybean paste stew), and kimchi-jjigae (kimchi stew) tend to have diced firm tofu in them. As in many other Asian countries, tofu is also enjoyed in a hot pot dish called dubu-jeongol (tofu hot pot).

text:
Pan-fried tofu served with seasoned soy sauce for dipping

Dubu-kimchi (blanched tofu served with stir-fried kimchi)

Boiled sun-dubu (extra soft tofu) served in ttukbaegi

Sundubu-jjigae (spicy soft tofu stew)

Dallae-doenjang-guk (soybean paste soup with wild chives and tofu)

Chilled tofu served with soy sauce seasonings

Crumbled tofu and mashed broccoli salad

text: Philippines[edit]

text: In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian and Singaporean version of taho or douhua is called tofufa" or "taufufa. Warm soft tofu is served in slices (created by scooping it from a wooden bucket with a flat spoon) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

text: Vietnam[edit]

text: In Vietnam, dòuhuā, pronounced đậu hủ, is a variety of soft tofu made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and it is eaten hot together with either powdered sugar and lime juice or a ginger-flavored syrup.

text: Outside East and Southeast Asia[edit]

text: Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

text: Firm Western tofu types can be barbecued, since they hold together on a barbecue grill. These types are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu. (Techniques to increase the penetration of marinades include stabbing repeatedly with a fork or freezing and thawing prior to marinating.) Grated firm Western tofu is sometimes used in conjunction with textured vegetable protein (TVP) as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes, such as lasagna.[68] Tofu has also been fused into other cuisines in the West, for instance in Indian-style curries.

text: Tofu and soy protein can be industrially processed to match the textures and flavors of cheese, pudding, eggs, bacon, and similar products. Tofu's texture can also be altered by freezing, puréeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism, as it is a source of non-animal protein.

text: In India tofu is used as a low-fat replacement for paneer, providing the same texture with a similar taste.[69]

text: Nutrition and health[edit]

text:
Tofu (soft, typical)Nutritional value per 100 g (3.5 oz)Energy
291 kJ (70 kcal)
Carbohydrates
1.5 g

Fat
3.5 gSaturated
0.5 g

Protein
8 g

Minerals
Quantity %DV†Calcium
13% 130 mgIron
8% 1.10 mgSodium
0% 4 mg

Units
μg = micrograms • mg = milligrams
IU = International units

†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

text: Protein[edit]

text: Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu, with about 5% and 2% fat, respectively,[70] as a percentage of weight.[71]

text: In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein, LDL, ("bad cholesterol") and triglyceride concentrations.[72] However, high density lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with the Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

text: The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease".[73] For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein.[74] In January 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.[75]

text: Allergies[edit]

text: Because it is made of soy, individuals with allergies to legumes should not consume tofu.

text: Traditional Chinese medicine claims[edit]

text: Tofu is considered a cooling agent in traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisten and cool off yang vacuity, and detoxify the body.[76] However, there is no scientific evidence supporting such claims, nor their implied notions.

text: Functions[edit]

text: In Chinese traditional medicine, tofu is considered suitable for those who are weak, malnourished, deficient in blood and qi; for the elderly; for the slim; for those with high fat content in theirblood, high cholesterol, overweight, and with hardened blood vessels; for people with diabetes; for mothers with low breast-milk supply; for children and young adults; for those with an inflamed respiratory tract, phlegm, bad coughs or asthma. Tofu is also considered suitable for elderly people; it is recommended that it be eaten together with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body and lessen the harm done to the liver.[76]

text: Chemistry[edit]

text: Tofu is made from soymilk which is a turbid colloidal liquid/solution. Turbid means a cloudy opaque or thick liquid with suspended matter. A colloid solution is a solution in which a material is evenly suspended in a liquid, more specifically, a non homogeneous mixture, in which one substance of microscopically dispersed insoluble particles is suspended throughout another substance. Tofu structure is related to soymilk components, particularly colloid components such as protein particles and oil globules. Protein particles content increases with the increase of the globulin ratio in the soybeans. Tofu varieties ensue from adding coagulants at various concentrations.[77]

text: Proteins[edit]

text: The two main components of the soybean important in tofu making are the 11S component, containing glycinin and the 7S subunit, containing hemagglutinins, lipoxygenases, b-amylase, and β-conglycinin. The major soy protein components, in the two fractions that make up 65–85% of the proteins in soybeans, include glycinin and β-conglycinin. The soybean protein consists of many different subunits which are sensitive to heat, pH and ionic strength and become unevenly distributed among soluble and particulate fractions due to hydrophilic and hydrophobic interaction because of the amino acid composition.[12]

text: Gallery[edit]

text:
Tofu in a market ready for sale. This tofu is still between the wooden boards that were used to press out the water

Tofu sold in Haikou, Hainan, China

Red tofu

Sundubu gelato sold in Gangneung, Korea


document_title: Third umpire

question_text: who was the first batsman to be given out by the third umpire in odi cricket

root

text: Third umpire

text: History[edit]

text: The third umpire was conceptualized by former Sri Lankan domestic cricketer, and current cricket writer Mahinda Wijesinghe and debuted in Test cricket in November 1992 at Kingsmead, Durban for the South Africa vs. India series. Karl Liebenberg was the third umpire with Cyril Mitchley the on-field umpire, referring the run-out decision in this match. Sachin Tendulkar became the first batsman to be dismissed (run out) by using television replays in the second day of the Test scoring 11.[1]

tag: p

text: Functions[edit]

text: Decision requests by the on-field umpires[edit]

text: In many cases of run out or stumped, the event occurs in a fraction of a second. If the on-field umpires are unable to decide if the batsman is out, they may request the third umpire to ascertain whether the batsman had made it home. The third umpire then looks at various TV replays from different angles, comes to a conclusion, and indicates his decision by pressing the appropriate signal. Originally decisions were conveyed in traffic light style (a red light indicating a batsman's dismissal, a green light not out); it is now common practice to display the decision via the large screen scoreboard, if available. If the umpire is unsure if a batsman is out or not, due to lack of conclusive evidence, the usual procedure is to acquit the batsman, known in cricketing parlance as "the benefit of the doubt".

text: The third umpire may also be called upon if the on-field umpire cannot decide which batsman is out (i.e. they end up at the same end). An example of this was the Third Test between New Zealand and the West Indies in 2006.[2]

text: A batsman is caught out  if a fielder catches the ball on the fly. In some cases the fielder may catch the ball a few inches above ground level. If the umpire's vision is obscured or is unsure if the ball bounced before the fielder caught the ball, he can also refer the decision.

text: A six is scored if the batsman hits the ball directly beyond the perimeter of the field. In some cases the ball may bounce just a foot inside the boundary rope resulting in four runs. If the umpire needs to ascertain if it had been a 4 or a 6, he may consult the third umpire. Near the boundary, often a fielder may dive to save the ball from travelling beyond the boundary. If the fielder makes any simultaneous contact with the boundary and the cricket ball, 4 runs are declared. A third umpire may also be consulted in such a case.

text: Decision requests by the players[edit]

text: The third umpire also adjudicates appeals initiated by the players against decisions made by the on-field umpires, as part of the Umpire Decision Review System, and reports to the on-field umpire whether his analysis supports the original call, contradicts the call, or is inconclusive.

text: Instant Replays[edit]

text: Whenever a third umpire decision is signalled by an on-field umpire, the third umpire gets access to Instant Replay to make his decision. The instant replays are also available to the TV/Internet viewers. However, the live crowd does not get to witness it. Because in most of the cases, third umpire decisions end up in a tight gap between out and not out. A live crowd will make their decision on the replay shown. However, the third umpire is required to follow guidelines which may not be known by the crowd.

text: After the Stuart Broad incident, in The Ashes 2013, ICC has started to take steps to give third umpire access to instant replays. This is regardless of calls being referred to by on-field umpires. By doing so, ICC wants to make sure that any obvious mistakes are avoided in future.[3]


document_title: FBI Ten Most Wanted Fugitives

question_text: who is the most wanted person in the united states

text: FBI Ten Most Wanted Fugitives

text: New additions[edit]

text: The Criminal Investigative Division (CID) at FBI Headquarters calls upon all 56 Field Offices to submit candidates for the FBI's "Ten Most Wanted Fugitives" list.[9] The nominees received are reviewed by Special Agents in the CID and the Office of Public Affairs.[9] The selection of the "proposed" candidate(s) is forwarded to the Assistant Director of the CID for his/her approval and then to the FBI's Director for final approval.[9]  This process takes some time which is why James Joseph "Whitey" Bulger, Jr., who was arrested in Santa Monica, California on June 22, 2011,[10] remained on the list until May 9, 2012[11] despite no longer being at large. Osama bin Laden similarly remained on the list for almost a year after his death at the hands of U.S. forces on May 2, 2011.[12]

text: List as of June 27, 2018[edit]

text: Rewards are offered for information leading to capture of fugitives on the list; the reward is a minimum of $100,000 for all fugitives, current exceptions include Jason Derek Brown, which is $200,000, and Rafael Caro Quintero which is $20,000,000.

text: Seven of the ten still at large are believed or known to be living outside the United States.

text:
Photo

Name

Date added

Sequencenumber

Comments

Robert William Fisher

June 29, 2002

475

Fisher is wanted for the 2001 murder of his wife Mary and their two children, Robert, Jr. and Brittney, and then blowing up the Scottsdale, Arizona house in which they lived. Investigators believe he murdered his family because he felt threatened by his wife's intent to divorce.[13][14]

Alexis Flores

June 2, 2007

487

Flores is wanted for the kidnapping, rape and murder of five-year-old Iriana DeJesus in Philadelphia, Pennsylvania, in July 2000. He was deported to his native Honduras in 2005 after serving a prison term for forgery in Arizona. He was added to the list after deportation when his DNA was matched to the DeJesus crime.[15][16]

Jason Derek Brown

December 8, 2007

489

Brown is wanted for murder and armed robbery in Phoenix, Arizona. Authorities allege that in November 2004, he shot and killed an armored car guard outside a movie theater and fled on a bicycle with $56,000 in a duffel bag. The FBI is offering a reward of up to $200,000 for information leading to his capture.[17][18]  Authorities believe he may have fled the country and could be living in France or Thailand.[19]

Eduardo Ravelo

October 21, 2009

493

Ravelo is wanted for his alleged involvement in racketeering activities, conspiracy to launder monetary instruments, and conspiracy to possess heroin, cocaine and marijuana with the intent to distribute. His alleged criminal activities began in 2003.[20]  He is believed to be hiding with his wife and children in Ciudad Juárez, Mexico. He was captured on June 27, 2018 in Michoacan, Mexico.[21][22]

William Bradford Bishop, Jr.

April 10, 2014

502

Bishop is wanted for killing his mother, wife and three children in 1976 at his home in Bethesda, Maryland. It is believed that following the murders, he drove to Columbia, North Carolina to dispose of the bodies and ditched his car at the Great Smoky Mountains National Park in Tennessee and disappeared. He is believed to be hiding in Europe or the United States.[23][24]

Yaser Abdel Said

December 4, 2014

504

Said is wanted for the double murder of his daughters in Irving, Texas, on January 1, 2008.[25][26]

Bhadreshkumar Chetanbhai Patel

April 18, 2017

514

Patel allegedly stabbed and killed his wife in a doughnut shop in Hanover, Maryland on April 12, 2015. He was last seen taking a shuttle to Penn Station in Newark. According to authorities, he has connections to Canada, India, New Jersey, Kentucky, Georgia and Illinois.[27][28]

Santiago Villalba Mederos

September 25, 2017

515

Villalba Mederos, a member of the violent Eastside Lokotes Sureno gang, is wanted in connection with two separate shootings in Tacoma, Washington, that resulted in the death of a young woman and the serious wounding of her brother, and a month later, the murder of a young man. Mederos was a teenager at the time of the killings.[29]

Alejandro Rosales Castillo

October 25, 2017

516

Alejandro Rosales Castillo, 17 years old at the time of the killing, is wanted in connection with the 2016 murder of a 23-year-old woman, Truc Quan “Sandy” Ly Le, whom he had previously dated. The two became acquainted while working together in a Charlotte restaurant.[30]

Rafael Caro Quintero

April 12, 2018

518

Caro-Quintero, a Mexican cartel leader wanted for his role in the murder of a DEA special agent in 1985.[31]

tag: table


question_text: when was the last time mississippi state football beat alabama

text:
Alabama–Mississippi State football rivalry

Alabama Crimson Tide

Mississippi State Bulldogs

First meeting
November 14, 1896
Alabama 20, Mississippi State 0

Latest meeting
November 11, 2017
Alabama 31, Mississippi State 24

Next meeting
November 10, 2018

Statistics

Meetings total
102

All-time series
Alabama leads, 80–18–3
(82–17–3 on the field)

Largest victory
Alabama, 59–0 (1922)

Longest win streak
Alabama, 22 (1958–79)

Current win streak
Alabama, 10 (2008–present)

text: The Alabama–Mississippi State football rivalry, sometimes referred to as the 90 Mile Drive[1][2] or the Battle for Highway 82,[3] is an American college football rivalry between the Alabama Crimson Tide football team of the University of Alabama and Mississippi State Bulldogs football team of Mississippi State University. Both universities are founding members of the Southeastern Conference (SEC), and are currently members of the SEC's Western Division. The two campuses are located approximately 90 miles apart, and are the two geographically closest SEC universities.

text: In 1935, MSU Coach Major Ralph Sasse, on "orders" from his team, went to Memphis, Tennessee, to select the first bulldog mascot. Ptolemy, a gift of the Edgar Webster family, was chosen and the Bulldogs promptly defeated Alabama 20–7.[4]

text: Alabama–Mississippi State is one of the Southeastern Conference's longest-running series, dating back to 1896. Mississippi State is Alabama's most played opponent, while Alabama is MSU's third most played team behind Ole Miss and LSU. Aside from the Alabama–Ole Miss football rivalry, it also has been one of the league's most lopsided with Alabama leading the series 80–18–3 (82–17–3 on the field). Despite this, the Bulldogs have won 8 times in Bryant–Denny Stadium, which is tied with LSU for the most of any program.

text: Notable games[edit]

text:
1940: #11 Mississippi State, 8–0–1 on the season, defeated the 7–1 #17 Crimson Tide 13–0 in Tuscaloosa. The Bulldogs forced 5 turnovers on downs and remained undefeated on the season.[5]
1941: The Maroons defeated Alabama in Tuscaloosa in September 14–0[6] on their way to winning the school's only football SEC Championship. Despite Mississippi State's head-to-head win and conference title, and the fact that Alabama finished #20 in the final AP Poll,[7] Alabama claims a national championship for this season. This has led to many Mississippi State fans and bloggers to clamor for the Bulldogs, who finished 16th in the final poll, to claim the title as well.[8]
1956: The Crimson Tide snapped a 20-game losing streak by defeating the Maroons 13–12 in Tuscaloosa.[9]
1974: 7–0 Alabama, ranked #4 at the time and the eventual SEC Champion, defeated 6–1 and #17 Mississippi State in a 35–0 rout in Tuscaloosa.[6]
1976: The 6–1 Bulldogs, ranked #18, traveled to Tuscaloosa to face the 5–2 and #17 Crimson Tide, where Alabama won 34–17. Had the Bulldogs won, they would have later had to forfeit anyway.[10]
1980: In what is often named the biggest win in Mississippi State football history,[6][11] the Bulldogs upset the #1 and two-time defending national champion Crimson Tide 6–3 in Jackson, snapping Alabama's 28-game winning streak.[12] The Bulldogs held the prolific Tide wishbone offense to 116 yards on the ground, one third of its season average up to that point.[13] Trailing 6–3 in the final minute, Alabama drove to the MSU 4-yard-line before a big hit from Bulldog linebacker Tyrone Keys jarred the football loose, sealing the upset win for the Bulldogs.[14] After the game, Alabama coach Bear Bryant visited the Mississippi State locker room to congratulate the team for the win.[9] In 2007, College Football News' Pete Futiak named the game the 91st best ending in college football history since 1970.[15]
1981: #8 Alabama avenged its loss from the previous year by defeating the #7 Bulldogs 13–10 in Tuscaloosa in the only top-10 matchup between the two teams until 2014.
1986: #8 Alabama, coming off a loss to Penn State the week before, traveled to Starkville to take on the #19 Bulldogs. The Tide won a dominating 38–3 victory, outgaining the Bulldogs by nearly 400 yards. Bobby Humphrey rushed for a then-school-record 284 yards.[16]
1996: Alabama, 8–1 and ranked #10, fell to the 3–5 Bulldogs 17–16 in Starkville, giving Mississippi State head coach Jackie Sherrill his first win over his alma mater Alabama. Alabama, who missed an extra point earlier in the game, drove to the Mississippi State 39-yard line in the final minute but turned the ball over on downs.[17] Alabama went on to win the SEC West anyway.
1999: The Bulldogs, 8–0 and ranked #8, traveled to Tuscaloosa to take on the 7–2 #11 Crimson Tide, looking for their fourth straight win in the series. However, Alabama defeated MSU 19–7,[18] aided by three turnovers, a blocked punt, and what Mississippi State fans considered to be a pair of "questionable" holding penalties.[6] The win clinched the SEC West for the Crimson Tide and ended the Bulldogs' bid for their second undefeated season.
2006: Mississippi State traveled to Tuscaloosa looking for its first SEC win of the season, while Alabama came in at 6–3. The game featured a pick-6 by each defense, and the Bulldogs stuffed Tide quarterback John Parker Wilson just outside the goal line to end the first half. Anthony Dixon ran for 121 yards, and the Bulldog defense held the Tide out of the end zone in the second half to seal the upset win.[19]
2007: The Bulldogs clinched their first bowl bid in 7 years by beating #21 Alabama 17–12.[20] The Bulldog defense held the Tide out of the end zone the entire game, and cornerback Anthony Johnson returned John Parker Wilson's intercepted pass for 100 yards and a touchdown with 4 seconds to go in the first half.
2012: The Bulldogs traveled to Tuscaloosa with a #13 ranking and a 7–0 record, hoping to knock off defending national champion and #1-ranked Alabama. In the buildup to the game, Mississippi State fans used Twitter to display "#WeBelieve 8–0" messages from all over the world,[21][22] even including the Bear Bryant statue outside Bryant–Denny Stadium,[23] and many bloggers declared it to be the biggest game in Mississippi State's history.[11] However, the game did not live up to the hype—Alabama won handily, 38–7,[24] holding the Bulldogs to only 47 rushing yards.
2014: The Bulldogs, undefeated and ranked #1 for the first time in school history, traveled to Tuscaloosa to face the 8–1 #5 Crimson Tide. Mississippi State had earned the #1 spot in all polls including the new College Football Playoff Rankings after defeating three top–10 teams in a row (#8 LSU, #6 Texas A&M, and #2 Auburn). The 99th game of the series between the two schools was considered by many to be the biggest game of the rivalry. After getting their opening points by tackling running back Josh Robinson in the Bulldogs' own endzone for a safety, Alabama went on to defeat the Bulldogs 25–20. Mississippi State quarterback Dak Prescott, who had been considered a Heisman Trophy frontrunner for much of the 2014 season, became the conference leader in interceptions after throwing three picks during this game.
2017: The 16th ranked Bulldogs took on #2 Alabama on a crazy night where two of the top three teams in the CFP Rankings lost (#1 Georgia and #3 Notre Dame). Alabama ended up rallying from a fourth quarter deficit thanks to a Jalen Hurts 26-yard TD pass to DeVonta Smith with 25 seconds remaining and the Tide survived in a 31–24 thriller.

text: Game results[edit]

text:
Alabama victories
Mississippi State victories
Ties
Forfeits / Vacated wins

text:
No.
Date
Location
Winner
Score

1
November 14, 1896
Tuscaloosa, AL
Alabama
20–0

2
November 16, 1901
Tuscaloosa, AL
Alabama
45–0

3
November 8, 1902
Tuscaloosa, AL
Alabama
27–0

4
October 16, 1903
Columbus, MS
Mississippi A&M
11–0

5
October 15, 1904
Columbus, MS
Alabama
6–0

6
October 14, 1905
Tuscaloosa, AL
Alabama
34–0

7
November 3, 1906
Starkville, MS
Alabama
16–4

8
October 21, 1911
Columbus, MS
Tie
6–6

9
October 18, 1912
Aberdeen, MS
Mississippi A&M
7–0

10
November 27, 1913
Birmingham, AL
Mississippi A&M
7–0

11
November 26, 1914
Birmingham, AL
Mississippi A&M
9–0

12
November 27, 1919
Birmingham, AL
Alabama
14–6

13
November 25, 1920
Birmingham, AL
Alabama
24–7

14
November 24, 1921
Birmingham, AL
Tie
7–7

15
November 30, 1922
Birmingham, AL
Alabama
59–0

16
October 31, 1925
Tuscaloosa, AL
Alabama
6–0

17
October 9, 1926
Meridian, MS
Alabama
26–7

18
October 29, 1927
Tuscaloosa, AL
Alabama
13–7

19
October 13, 1928
Starkville, MS
Alabama
46–0

20
October 10, 1931
Meridian, MS
Alabama
53–0

21
October 1, 1932
Montgomery, AL
Alabama
53–0

22
October 14, 1933
Tuscaloosa, AL
Alabama
18–0

23
October 13, 1934
Tuscaloosa, AL
Alabama
41–0

24
October 12, 1935
Tuscaloosa, AL
Mississippi State
20–7

25
October 10, 1936
Tuscaloosa, AL
Alabama
7–0

26
October 28, 1939
Tuscaloosa, AL
#20 Alabama
7–0

27
November 30, 1940
Tuscaloosa, AL
#11 Mississippi State
13–0

28
October 4, 1941
Tuscaloosa, AL
Mississippi State
14–0

29
October 3, 1942
Tuscaloosa, AL
Alabama
21–6

30
November 18, 1944
Tuscaloosa, AL
Alabama
19–0

31
December 1, 1945
Tuscaloosa, AL
#3 Alabama
55–13

32
November 30, 1946
Tuscaloosa, AL
Alabama
24–7

33
October 23, 1948
Starkville, MS
Alabama
10–7

34
October 22, 1949
Tuscaloosa, AL
Alabama
35–6

35
October 28, 1950
Tuscaloosa, AL
Alabama
14–7

36
October 27, 1951
Starkville, MS
Alabama
7–0

37
October 25, 1952
Tuscaloosa, AL
Alabama
42–19

38
October 24, 1953
Tuscaloosa, AL
Tie
7–7

39
October 23, 1954
Tuscaloosa, AL
Mississippi State
12–7

40
October 22, 1955
Tuscaloosa, AL
Mississippi State
26–7

41
October 27, 1956
Tuscaloosa, AL
Alabama
13–12

42
October 26, 1957
Tuscaloosa, AL
Mississippi State
25–13

43
October 25, 1958
Starkville, MS
Alabama
9–7

44
October 31, 1959
Tuscaloosa, AL
Alabama
10–0

45
October 29, 1960
Starkville, MS
Alabama
7–0

46
November 4, 1961
Tuscaloosa, AL
#4 Alabama
24–0

47
November 3, 1962
Starkville, MS
#2 Alabama
20–0

48
November 2, 1963
Tuscaloosa, AL
#7 Alabama
20–19

49
October 31, 1964
Jackson, MS
#3 Alabama
23–6

50
October 30, 1965
Jackson, MS
#10 Alabama
10–7

51
October 29, 1966
Tuscaloosa, AL
#4 Alabama
27–14

52
November 4, 1967
Tuscaloosa, AL
Alabama
13–0

No.
Date
Location
Winner
Score

53
November 2, 1968
Tuscaloosa, AL
Alabama
20–13

54
November 1, 1969
Jackson, MS
Alabama
23–19

55
October 31, 1970
Tuscaloosa, AL
Alabama
35–6

56
October 30, 1971
Jackson, MS
#4 Alabama
41–10

57
November 4, 1972
Tuscaloosa, AL
#2 Alabama
58–14

58
November 3, 1973
Jackson, MS
#2 Alabama
35–0

59
November 2, 1974
Tuscaloosa, AL
#4 Alabama
35–0

60
November 1, 1975
Jackson, MS
#6 Alabama
21–10

61
October 30, 1976
Tuscaloosa, AL
#17 Alabama
34–17

62
October 29, 1977
Jackson, MS
#2 Alabama
37–7

63
November 4, 1978
Birmingham, AL
#3 Alabama
35–14

64
November 3, 1979
Tuscaloosa, AL
#1 Alabama
24–7

65
November 1, 1980
Jackson, MS
Mississippi State
6–3

66
October 31, 1981
Tuscaloosa, AL
#8 Alabama
13–10

67
October 30, 1982
Jackson, MS
#9 Alabama
20–12

68
October 29, 1983
Tuscaloosa, AL
#18 Alabama
35–18

69
November 3, 1984
Jackson, MS
Alabama
24–20

70
November 2, 1985
Tuscaloosa, AL
Alabama
44–28

71
November 1, 1986
Starkville, MS
#8 Alabama
38–3

72
October 31, 1987
Birmingham, AL
#16 Alabama
21–18

73
October 29, 1988
Starkville, MS
#19 Alabama
53–34

74
November 4, 1989
Birmingham, AL
#4 Alabama
23–10

75
November 3, 1990
Starkville, MS
Alabama
22–0

76
November 2, 1991
Tuscaloosa, AL
#7 Alabama
13–7

77
November 14, 1992
Starkville, MS
#2 Alabama
30–21

78
November 13, 1993
Tuscaloosa, AL
Alabama†
36–25

79
November 12, 1994
Starkville, MS
#6 Alabama
29–25

80
November 11, 1995
Tuscaloosa, AL
#16 Alabama
14–9

81
November 16, 1996
Starkville, MS
Mississippi State
17–16

82
November 15, 1997
Tuscaloosa, AL
#17 Mississippi State
32–20

83
November 14, 1998
Starkville, MS
Mississippi State
26–14

84
November 13, 1999
Tuscaloosa, AL
#11 Alabama
19–7

85
November 11, 2000
Starkville, MS
#15 Mississippi State
29–7

86
November 10, 2001
Tuscaloosa, AL
Alabama
24–17

87
November 9, 2002
Tuscaloosa, AL
#11 Alabama
28–14

88
November 8, 2003
Starkville, MS
Alabama
38–0

89
November 6, 2004
Tuscaloosa, AL
Alabama
30–14

90
November 5, 2005
Starkville, MS
#4 Alabama‡
17–0

91
November 4, 2006
Tuscaloosa, AL
Mississippi State
24–16

92
November 10, 2007
Starkville, MS
Mississippi State
17–12

93
November 15, 2008
Tuscaloosa, AL
#1 Alabama
32–7

94
November 14, 2009
Starkville, MS
#3 Alabama
31–3

95
November 13, 2010
Tuscaloosa, AL
#11 Alabama
30–10

96
November 12, 2011
Starkville, MS
#4 Alabama
24–7

97
October 27, 2012
Tuscaloosa, AL
#1 Alabama
38–7

98
November 16, 2013
Starkville, MS
#1 Alabama
20–7

99
November 15, 2014
Tuscaloosa, AL
#5 Alabama
25–20

100
November 14, 2015
Starkville, MS
#2 Alabama
31–6

101
November 12, 2016
Tuscaloosa, AL
#1 Alabama
51–3

102
November 11, 2017
Starkville, MS
#1 Alabama
31–24

Series: Alabama leads 80–18–3

† Alabama forfeited as part of NCAA penalties.
‡ Alabama vacated wins as part of NCAA penalties.