"Dubu" redirects here. For other uses, see Dubu (disambiguation) and Tofu (disambiguation).
Tofu
A block of Japanese raw silken tofu
Alternative names
Bean curd
Place of origin
China
Associated cuisine
East Asian cuisine & Southeast Asian cuisine
Chinese
Japanese
Okinawan
Korean
Filipino
Indonesian
Malaysian
Singaporean
Thai
Vietnamese
Main ingredients
Soy milk
Cookbook: Tofu
Media: Tofu
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines[1] that has also been consumed in China for over 2,000 years.[2][3] In modern Western cooking, it is most often treated as a meat substitute.[4]
Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing.
^Du Bois (2008), pp. 13–14.
^"History of tofu". Soya.be. 29 November 2015. Archived from the original on 21 August 2016. Retrieved 11 October 2016.
^"What is Tofu? What's the Best Way to Cook It?". devour.asia. 26 February 2020. Archived from the original on 10 April 2021. Retrieved 3 April 2021.
^"Tofu: Health benefits, uses, and possible risks". www.medicalnewstoday.com. 27 September 2017. Retrieved 28 March 2024.
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the...
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