tofu

Tofu, or bean curd, is a food made by coagulating soy milk and pressing the resulting curds into solid blocks. Soybeans are soaked and ground with water to produce soy milk; after heating, a coagulant is added to form curds. The curds are pressed to different firmness levels to produce varieties such as silken/soft, firm, or extra-firm.

Tofu originated in China, likely during the Han dynasty, and later spread throughout East Asia and worldwide. Modern production uses soy milk and coagulants; pressed blocks are sold fresh or in water-packed packages, and pre-flavored or fried varieties are common in markets.

Tofu textures range from soft (silken) to extra-firm. Silken tofu has high moisture and is used in smoothies, desserts, or delicate soups; firm and extra-firm tofu hold shape for frying, scrambling, or stir-fries and absorb flavors well when marinated.

Nutritionally, tofu is a plant-based protein source with little saturated fat. A typical 100-gram serving of firm tofu provides around 8 grams of protein and about 70 calories, with roughly 4 grams of fat and 1–2 grams of carbohydrate. It contains isoflavones, a class of phytoestrogens, and is naturally gluten-free, though processed varieties may contain gluten.

Tofu should be stored refrigerated and consumed after opening within a few days; keep it submerged in water and change the water daily. It is widely used in vegetarian and vegan cuisines and is valued for its ability to take on absorbed flavors in dishes ranging from soups and stews to stir-fries and grills.