tofun

Tofun is a soy-based curd product produced by coagulating soy milk and pressing the resulting curds into blocks. In most contexts it is called tofu; “tofun” appears only as a rare spelling or transliteration in some languages or historical texts.

Originating in China, tofu spread across East Asia and into Western cuisines. Production begins with soaking dried soybeans, grinding them with water to make soy milk, which is heated and coagulated using agents such as nigari (magnesium chloride) or calcium sulfate. The curds are then drained and pressed to the desired firmness, yielding silken, soft, firm, or extra-firm varieties. Silken types are softer and creamier, while firm types hold shape for frying or grilling.

Nutritionally, tofu is a low-saturated-fat, high-protein food. It provides essential amino acids and minerals such as calcium or iron, depending on the coagulant used. It is soy-based and naturally free of cholesterol, but soy allergies are a consideration for some individuals.

Culinary uses are diverse: in soups, stews, salads, or stir-fries; it can be fried, baked, grilled, or blended into sauces. Tofu readily absorbs flavors and textures from marinades and cooking liquids. It is a staple in Chinese, Japanese, Korean, and Southeast Asian cuisines, and is widely used in vegan and vegetarian dishes worldwide.

Storage and safety: refrigerated tofu should be kept in water and changed daily; open packages should be consumed within a few days. It does not keep well at room temperature and may lose texture if frozen, depending on variety.