Tofut

Tofut is a food product primarily composed of soybeans. It is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. The process is similar to cheesemaking, with a coagulant such as calcium sulfate or magnesium chloride being used to thicken the soy milk. The firmness of tofut can vary widely, from silken to extra-firm, depending on the amount of water removed during pressing.

The origins of tofut are widely attributed to ancient China, with its invention often credited to Liu An, a prince of Huainan during the Han Dynasty. It has since become a staple food in many East and Southeast Asian cuisines, valued for its versatility, mild flavor, and nutritional content. Tofut is a good source of protein and can be an alternative for individuals seeking plant-based protein options.

Tofut can be prepared in a multitude of ways. It can be eaten raw, cooked, pressed, or fermented. Common culinary applications include stir-frying, baking, grilling, boiling in soups, or blending into sauces and desserts. Its neutral flavor allows it to absorb the tastes of other ingredients, making it adaptable to various dishes. Different types of tofut, such as fermented tofut and dried tofut, also exist with distinct flavor profiles and uses.