Tofu

Also Called

doufu, bean curd

Description

Tofu is a versatile, plant-based food made from soybeans. It’s created by curdling fresh soy milk with a coagulant. The curds are then pressed into blocks, giving tofu its characteristic shape and texture, which can range from silken (very soft) to firm. Originating in China over 2,000 years ago, tofu has become a staple across East Asia. It has a mild, neutral flavor, making it adaptable to a wide range of dishes, from savory to sweet. Tofu is rich in protein, low in fat, and contains essential nutrients like calcium and iron, making it popular among vegetarians, vegans, and anyone seeking a healthy, protein-rich food.

Subtypes

• Silken Tofu

• Semi-Firm Tofu

• Firm Tofu

• Frozen Tofu

• Molten Tofu

• Fried Tofu

• Plain Pressed Tofu

• Seasoned Pressed Tofu

• Mille-feuille

• Stinky Tofu

• Fermented Tofu

Specialities

• Bagongshan Tofu

• Baishuiyang Tofu

• Xintian Tofu with Acid Water

• Tangtang Yellow Tofu

• Puning Pressed Tofu

• Youxian Pressed Tofu

• Huogongdian Stinky Tofu

• Yellow Mountain Hairy Tofu

• Guilin Fermented Tofu

• Kedong Fermented Tofu

Learn More

• Ingredients of tofu

• Principle of tofu manufacture

• Process of tofu manufacture

• Soy-Free “Tofu”

How To

• How to remove the tofu packaging?

• How to store tofu?

• How to store tofu long-term?

• How to prepare fried tofu?