tofus

Tofus is an occasionally used plural form for tofu, a soy-based curd product widely consumed in East Asia and by vegetarians around the world. Tofu is made by coagulating soy milk and pressing the resulting curds into blocks. The texture ranges from soft (silken) to firm and extra-firm, and many regional variants exist, including pressed blocks, silken varieties, and fermented or fried forms.

Production begins with soaking and grinding soybeans to create soy milk, which is then heated and coagulated with minerals such as calcium sulfate (gypsum) or nigari (magnesium chloride). The curds are collected and pressed to the desired density. Common types include silken, soft, firm, and extra-firm tofu; there are also dried tofu, tofu skins (yuba), and smoked or fried preparations.

Nutrition and culinary use: Tofu is a high-protein, low-saturated-fat food that provides calcium or magnesium depending on the coagulant used. It is a staple in many vegan and vegetarian diets but can trigger soy allergies in some individuals. Tofu is versatile and absorbs flavors well, making it suitable for soups, stews, stir-fries, grilling, scrambling, and even desserts. For storage, refrigerated tofu should be kept submerged in water and the water changed daily; unopened packages keep until the date on the label. Some varieties are shelf-stable in brine or dried form.