Doufu

Doufu, commonly known as tofu, is a soy-based curd product formed by coagulating soy milk and pressing the resulting curds into solid blocks. It is a staple in many East Asian cuisines. The origin is not precisely documented, but tofu is widely believed to have been developed in China during the Han dynasty and later spread to Japan and Korea.

Tofu is made by soaking and grinding soybeans with water to produce soy milk, which is then heated and coagulated with a coagulant such as gypsum (calcium sulfate), nigari (magnesium chloride), or gluconolactone. The curds are collected and pressed to create blocks. Texture varies with moisture and pressing: soft or silken tofu is delicate, while firm and extra-firm tofu hold their shape for frying or stir-frying.

Doufu comes in many forms, including silken or soft tofu that crumbles easily, firm or extra-firm tofu that maintains shape, dried or pressed tofu, and tofu skin (yuba). Douhua refers to a very soft tofu pudding, often served sweet or savory. Regional varieties and production methods produce a wide range of textures and flavors.

Culinary uses are diverse. Tofu can be eaten raw with sauces, simmered in soups, stir-fried, braised, or fried. In Chinese cuisine, mapo tofu is a famous dish featuring soft tofu in a spicy bean sauce. In Japan and Korea, different preparations appear, such as chilled or hot tofu dishes and stews that feature dubu.

Nutritionally, tofu is a plant-based protein source rich in protein and low in saturated fat, with varying amounts of calcium, iron, and magnesium depending on the coagulant. It is cholesterol-free and commonly used as a meat substitute, though some individuals may have soy allergies or sensitivities.