Torfu

Torfu, commonly spelled tofu in English, is a soft block made from soy milk that has been coagulated and pressed. It is a staple ingredient in East Asian cuisines and has spread globally due to its neutral flavor and versatility. The name derives from the Chinese doufu (豆腐); in Japanese it is read tōfu.

Tofu is produced by soaking soybeans, grinding them with water, and extracting soy milk. The milk is heated and a coagulant—such as nigari (magnesium chloride), calcium sulfate, or gluconolactone—is added to curdle the proteins. The curds are separated from the whey and pressed in a mold to form blocks, with the firmness adjusted by processing time and pressure. Different coagulants and temperatures yield varieties from soft silken to extra-firm.

Common forms include silken tofu, which has a custard-like texture; regular firm and extra-firm tofu, which hold shape for frying or grilling; dried or smoked varieties; and fermented or pickled tofus in some cuisines.

Tofu is a plant-based protein source rich in iron and calcium (depending on coagulant and processing) and generally low in saturated fat. It contains isoflavones, compounds sometimes linked to health effects. The exact nutrient content varies with firmness and water content; packaged tofu often contains added salt.

Tofu is used in soups, stir-fries, hot pots, and grilled dishes. It readily absorbs flavors from marinades and sauces. Silken tofu is favored in soups and desserts in some cuisines; fried or baked tofu provides texture for dishes.

Originating in China, tofu dates back to at least the medieval period; it spread to Japan, Korea, and Southeast Asia, and was later adopted worldwide with the rise of vegetarian and health-conscious diets. As a neutral ingredient, it supports a wide range of regional preparations.