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Tofu information


Tofu
A block of Japanese raw silken tofu
Alternative namesBean curd
Place of originChina
Associated cuisine
  • East Asian cuisine & Southeast Asian cuisine
    • Chinese
    • Japanese
    • Okinawan
    • Korean
    • Filipino
    • Indonesian
    • Malaysian
    • Singaporean
    • Thai
    • Vietnamese
Main ingredientsSoy milk
  • Tofu Cookbook: Tofu
  •  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.

  1. ^ Du Bois (2008), pp. 13–14.
  2. ^ "History of tofu". Soya.be. 29 November 2015. Archived from the original on 21 August 2016. Retrieved 11 October 2016.
  3. ^ "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.
  4. ^ "Tofu: Health benefits, uses, and possible risks". www.medicalnewstoday.com. 27 September 2017. Retrieved 28 March 2024.

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