Legume
Tofu
Tofu is a soy curd made by coagulating soy milk and pressing the curds into blocks. Textures range from silken and soft to firm, extra-firm, and super-firm; smoked, fried, frozen, and fermented styles extend its range. Mild and porous, tofu absorbs marinades and browns when well-drained. It is central to East Asian cookery and global vegetarian protein dishes.
Also known as: Doufu, Tōfu, Dubu, Tahu
Explore further
Breeds, cuts & preparations
Preparation
ChilledCrumbledCubedDriedFermentedFreshFriedFrozenPressedSilkenSlicedSmoked
Characteristic
CoagulatedPressed
CommonCharacteristic
BeanyCreamyDelicateFirmMildNeutralSavourySoft
History
CN
Chinese cooks developed soy milk coagulation into tofu as a major protein food.
JP
Tofu entered Japanese temple and home cuisine with refined soft and firm styles.
Tofu production spread with East Asian diaspora communities worldwide.
US
Western vegetarian movements mainstreamed tofu beyond Asian grocery channels.