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Tofu (), also known as bean curd in
English English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ide ...
, is a
food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...
prepared by
coagulating Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot. It potentially results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The mechanism o ...
soy milk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...
and then pressing the resulting
curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...
s into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of
East Asian East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea a ...
and
Southeast Asian Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...
cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a
meat substitute A meat alternative or meat substitute (also called plant-based meat or fake meat, sometimes pejoratively) is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qua ...
. Nutritionally, tofu is low in
calorie The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of on ...
s, while containing a relatively large amount of
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
. It is high in
iron Iron () is a chemical element with symbol Fe (from la, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, right in f ...
, and can have a high
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
or
magnesium Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic ta ...
content depending on the coagulants (e.g.
calcium chloride Calcium chloride is an inorganic compound, a salt with the chemical formula . It is a white crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with calcium hydroxide. Ca ...
,
calcium sulphate Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Pari ...
,
magnesium sulphate Magnesium sulfate or magnesium sulphate (in English-speaking countries other than the US) is a chemical compound, a salt with the formula , consisting of magnesium cations (20.19% by mass) and sulfate anions . It is a white crystalline solid, s ...
) used in manufacturing.


Etymology

The English word "tofu" comes from
Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...
''tōfu'' (), a borrowing of
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...
(
Mandarin Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Stand ...
: ''dòufǔ; tou4-fu'') 'bean curd, bean ferment'. The earliest documentation of the word in English is ''towfu'', in a 1770 letter from the English merchant James Flint to
Benjamin Franklin Benjamin Franklin ( April 17, 1790) was an American polymath who was active as a writer, scientist, inventor, statesman, diplomat, printer, publisher, and political philosopher. Encyclopædia Britannica, Wood, 2021 Among the leading inte ...
. The term "bean curd(s)" for tofu has been used in the United States since at least 1840.


History

Tofu making was first recorded during the Chinese
Han dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
about 2000 years ago. Chinese legend ascribes its invention to Prince
Liu An Liú Ān (, c. 179–122 BC) was a Han dynasty Chinese prince, ruling the Huainan Kingdom, and an advisor to his nephew, Emperor Wu of Han (武帝). He is best known for editing the (139 BC) ''Huainanzi'' compendium of Daoist, Confucianist, and ...
(179122BC) of
Anhui Anhui , (; formerly romanized as Anhwei) is a landlocked province of the People's Republic of China, part of the East China region. Its provincial capital and largest city is Hefei. The province is located across the basins of the Yangtze River ...
province. Tofu and its production technique were introduced to
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
during the
Nara period The of the history of Japan covers the years from CE 710 to 794. Empress Genmei established the capital of Heijō-kyō (present-day Nara). Except for a five-year period (740–745), when the capital was briefly moved again, it remained the cap ...
(710794). Some scholars believe tofu arrived in
Vietnam Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
during the 10th and 11th centuries. It spread to other parts of
Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...
as well. This probably coincided with the spread of
Buddhism Buddhism ( , ), also known as Buddha Dharma and Dharmavinaya (), is an Indian religion or philosophical tradition based on teachings attributed to the Buddha. It originated in northern India as a -movement in the 5th century BCE, and gra ...
as it is an important source of
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
in the vegetarian diet of East Asian Buddhism.
Li Shizhen Li Shizhen (July 3, 1518  – 1593), courtesy name Dongbi, was a Chinese acupuncturist, herbalist, naturalist, pharmacologist, physician, and writer of the Ming dynasty. He is the author of a 27-year work, found in the ''Compendium of M ...
, during the Ming Dynasty, described a method of making tofu in the ''
Compendium of Materia Medica The ''Bencao gangmu'', known in English as the ''Compendium of Materia Medica'' or ''Great Pharmacopoeia'', is an encyclopedic gathering of medicine, natural history, and Chinese herbology compiled and edited by Li Shizhen and published in the ...
''. Since then, tofu has become a staple in many countries, including
Vietnam Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
,
Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...
, and
Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...
, with regional variations in production methods, texture, flavor, and usage.


Theories of origin

The most commonly held of the three theories of tofu's origin maintains that tofu was discovered by Lord
Liu An Liú Ān (, c. 179–122 BC) was a Han dynasty Chinese prince, ruling the Huainan Kingdom, and an advisor to his nephew, Emperor Wu of Han (武帝). He is best known for editing the (139 BC) ''Huainanzi'' compendium of Daoist, Confucianist, and ...
, a
Han Dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
prince. While plausible, the paucity of reliable sources for this period makes this difficult to conclusively determine. In
Chinese history The earliest known written records of the history of China date from as early as 1250 BC, from the Shang dynasty (c. 1600–1046 BC), during the reign of king Wu Ding. Ancient historical texts such as the ''Book of Documents'' (early chapter ...
, important inventions were frequently attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of the Han origin of tofu; however some scholars maintain that tofu during the Han dynasty was rudimentary and lacked the firmness and taste for it to be considered as tofu. Another theory suggests that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure
sea salt Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea sa ...
. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. The last group of theories maintains that the ancient Chinese learned the method for curdling soy milk by emulating the milk curdling techniques of the
Mongolians The Mongols ( mn, Монголчууд, , , ; ; russian: Монголы) are an East Asian ethnic group native to Mongolia, Inner Mongolia in China and the Buryatia Republic of the Russian Federation. The Mongols are the principal member of ...
or
East India East India is a region of India consisting of the Indian states of Bihar, Jharkhand, Odisha and West Bengal and also the union territory of the Andaman and Nicobar Islands. The region roughly corresponds to the historical region of Magadh ...
ns. Despite their advanced culture, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. The primary evidence for this theory is the etymological similarity between the Chinese term ''rǔfǔ'' (), which literally means "milk curdled", used during
Sui Dynasty The Sui dynasty (, ) was a short-lived imperial dynasty of China that lasted from 581 to 618. The Sui unified the Northern and Southern dynasties, thus ending the long period of division following the fall of the Western Jin dynasty, and layi ...
(AD 581–618), for dishes with consistency like yoghurt or soft cheese), later influenced by Mongolian milk products and methods of production, and the term ''dòufu'' (, "beans curdled" ) or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond academic speculation.


East Asia


China

A form of tofu may have been discovered during the
Han dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
(202AD 220), but it did not become a popular food in China until the
Song dynasty The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...
(960–1279). In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, so that only tofu is soft enough for them to eat. Before
refrigeration The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
was available in China, tofu was often only sold during winter, since tofu did not spoil as easily in cold weather. During the warmer months, tofu, once made, spoiled if stored for more than a day.


Japan

Tofu was introduced to
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
during the
Nara period The of the history of Japan covers the years from CE 710 to 794. Empress Genmei established the capital of Heijō-kyō (present-day Nara). Except for a five-year period (740–745), when the capital was briefly moved again, it remained the cap ...
(late 8th century) by Zen Buddhist monks, who initially called it . A firm variation of tofu was introduced in
Tosa Province was a province of Japan in the area of southern Shikoku. Nussbaum, Louis-Frédéric. (2005). "''Tosa''" in . Tosa bordered on Awa to the northeast, and Iyo to the northwest. Its abbreviated form name was . In terms of the Gokishichidō syste ...
, today's
Kochi Prefecture Kochi (), also known as Cochin ( ) (List of renamed Indian cities and states#Kerala, the official name until 1996) is a major port city on the Malabar Coast of India bordering the Laccadive Sea, which is a part of the Arabian Sea. It is part ...
, by a Korean doctor and prisoner of war following the
Japanese invasions of Korea (1592–1598) The Japanese invasions of Korea of 1592–1598 involved two separate yet linked invasions: an initial invasion in 1592 (), a brief truce in 1596, and a second invasion in 1597 (). The conflict ended in 1598 with the withdrawal of Japanese force ...
. Much of tofu's early use in East Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism. The earliest Japanese document concerning tofu refers to the dish being served as an offering at the
Kasuga Shrine is a Shinto shrine in Nara, Nara Prefecture, Japan. It is the shrine of the Fujiwara family, established in 768 CE and rebuilt several times over the centuries. The interior is famous for its many bronze lanterns, as well as the many stone lan ...
in
Nara The National Archives and Records Administration (NARA) is an " independent federal agency of the United States government within the executive branch", charged with the preservation and documentation of government and historical records. It i ...
in 1183. The book ''
Tofu Hyakuchin The is a Japanese recipe book published in 1782 during the Edo period. The author's name is given as Seikyōdōjin Kahitsujun (); it is thought his real name was Sodani Gakusen (1738–1797), a seal-engraver from Osaka. It lists 100 recipes fo ...
'' (), published in 1782 of the
Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...
, lists 100 recipes for cooking tofu.


Southeast Asia

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from
Fujian province Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its cap ...
, as evidenced by many countries in Southeast Asia referring to tofu using the
Min Nan Southern Min (), Minnan ( Mandarin pronunciation: ) or Banlam (), is a group of linguistically similar and historically related Sinitic languages that form a branch of Min Chinese spoken in Fujian (especially the Minnan region), most of Taiwan ...
Chinese word for either soft and firm tofu, or "tāu-hū" or "tāu-goan" respectively. In
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
,
Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
,
Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, borde ...
,
Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...
,
Cambodia Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand t ...
,
Myanmar Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
, the
Philippine The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
s and
Vietnam Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
, tofu is widely available and used in many local dishes. Tofu is called ''tahu'' in Indonesia, and Indonesian dishes such as tahu sumbat, taugeh tahu,
asinan ''Asinan'' is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. ''Asin'', Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. ''Asinan'' ...
,
siomay Siomay (also Somai), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese Shumai. It is considered a light meal, similar to the Chinese Dim Sum. It is traditionally made from pork but is fre ...
and some curries, often add slices of tofu. ''
Tahu goreng Tahu goreng ( Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia and Singapore. Preparation When preparing the dish, cakes of har ...
'', ''tahu isi'' and ''
tahu sumedang Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia. It was first made by a Chinese Indonesian named Ong Kino. It has some different characteristic from other tofu. His ...
'' are popular fried tofu snacks. Tofu is called ''tauhu'' in Malaysia and Singapore. Malaysian and Singaporean Indians use tofu in their cuisine, such as in Indian ''
mee goreng ''Mee goreng'', or ''mi goreng'', refers to fried noodles in the Malay-speaking cultures of several countries, such as the Southeast Asian states of Brunei, Malaysia, and Singapore. A notable variant, ''mee goreng mamak'' is associated with ...
'', and ''
rojak Rujak (Indonesian language, Indonesian spelling) or Rojak (Malay language, Malay spelling) is a salad dish of Javanese cuisine, Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries ...
'' pasembor.
Peranakan The Peranakans () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (), namely the British Colonial ruled ports in the Malay Peninsula, th ...
cuisine often uses tofu, as in Penang curry noodles and ''
laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
''. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants in many municipalities. Tofu in the
Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
is widely eaten as the breakfast snack '' tahô'' (soft tofu, from
Philippine Hokkien Philippine Hokkien is a dialect of the Hokkien language of the Southern Min branch, primarily spoken vernacularly by Chinese Filipinos in the Philippines, where it serves as the local Chinese ''lingua franca'', primarily spoken as an oral langu ...
豆腐 "tāu-hū"), or as ''tokwa'' (dry, firm tofu that is usually fried, from
Philippine Hokkien Philippine Hokkien is a dialect of the Hokkien language of the Southern Min branch, primarily spoken vernacularly by Chinese Filipinos in the Philippines, where it serves as the local Chinese ''lingua franca'', primarily spoken as an oral langu ...
豆干 "tāu-goan"), which is a staple alternative to meat in main meals and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by
Song dynasty The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...
Chinese mariners and merchants, along with many other foods that became staples of the Philippine diet. The use and production of tofu were first limited to urban centres with influential Chinese minorities, such as
Cebu Cebu (; ceb, Sugbo), officially the Province of Cebu ( ceb, Lalawigan sa Sugbo; tl, Lalawigan ng Cebu; hil, Kapuroan sang Sugbo), is a province of the Philippines located in the Central Visayas region, and consists of a main island and 167 ...
or Tondo, but quickly spread to even remote native villages and islands.


Elsewhere

Benjamin Franklin Benjamin Franklin ( April 17, 1790) was an American polymath who was active as a writer, scientist, inventor, statesman, diplomat, printer, publisher, and political philosopher. Encyclopædia Britannica, Wood, 2021 Among the leading inte ...
was the first American to mention tofu, in a 1770 letter to
John Bartram John Bartram (March 23, 1699 – September 22, 1777) was an American botanist, horticulturist, and explorer, based in Philadelphia, Pennsylvania, for most of his career. Swedish botanist and taxonomist Carl Linnaeus said he was the "greatest na ...
. Franklin, who encountered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. In 1770, Franklin also corresponded with James Flint on the subject of how the Chinese converted callivances (soybeans) into tofu. Flint's writing "Towfu" in his letter is the earliest documented use of "tofu" in the English language. The first tofu company in the United States was established in 1878. In 1908, Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne. This was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However, tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in supermarket chains throughout the West. It is also used by many
vegans Veganism is the practice of abstaining from the use of animal product—particularly in diet (nutrition), diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is kn ...
and
vegetarians Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may ...
as a source of protein.


Production

Regardless of the product or scale of the production, the production of tofu essentially consists of: # The preparation of soy milk # The coagulation of the soy milk to form curds (
douhua Douhua () is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua (), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (). History Tofu is thought to have originated in ...
) # The pressing of the soybean curds to form tofu cakes It is similar to the production of dairy
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
by coagulating the milk of dairy animals to form curds and pressing and aging the curds to form cheese. Typical tofu making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing.
Coagulation Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot. It potentially results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The mechanism o ...
of the protein and oil (
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Coagulation depends on complex interactions. There are many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and other factors. Soybean proteins are mainly composed of 7S and 11S proteins. The negative surface charges on these
globulin The globulins are a family of globular proteins that have higher molecular weights than albumins and are insoluble in pure water but dissolve in dilute salt solutions. Some globulins are produced in the liver, while others are made by the immune ...
s usually cause them to repel each other. Heating soy milk denatures the proteins and exposes hydrophobic groups normally oriented toward the inside of the globulin structure. Cations from coagulants bind the negatively charged groups. As the net charges of the protein molecules are neutralized, attractive
hydrophobic interactions The hydrophobic effect is the observed tendency of nonpolar substances to aggregate in an aqueous solution and exclude water molecules. The word hydrophobic literally means "water-fearing", and it describes the segregation of water and nonpolar ...
dominate over repulsive electrostatic charges, and protein aggregates are formed. Two types of coagulants (salts and acids) are used commercially.


Salt coagulants

*
Calcium sulfate Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Pari ...
(
gypsum Gypsum is a soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula . It is widely mined and is used as a fertilizer and as the main constituent in many forms of plaster, blackboard or sidewalk chalk, and drywall. ...
) () – a traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture. Use of this coagulant also makes a tofu that is rich in
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium. * Chloride-type nigari salts or lushui (Traditional: 鹵水, 滷水; Simplified: 卤水; Pinyin: lǔshuǐ) –
Magnesium chloride Magnesium chloride is the family of inorganic compounds with the formula , where x can range from 0 to 12. These salts are colorless or white solids that are highly soluble in water. These compounds and their solutions, both of which occur in natu ...
and
calcium chloride Calcium chloride is an inorganic compound, a salt with the chemical formula . It is a white crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with calcium hydroxide. Ca ...
: Both of these salts are highly soluble in water and affect soy protein in the same way, whereas
gypsum Gypsum is a soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula . It is widely mined and is used as a fertilizer and as the main constituent in many forms of plaster, blackboard or sidewalk chalk, and drywall. ...
is only very slightly soluble in water and acts differently in soy protein precipitation, the basis of tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called '' nigari'', which consists primarily of
magnesium chloride Magnesium chloride is the family of inorganic compounds with the formula , where x can range from 0 to 12. These salts are colorless or white solids that are highly soluble in water. These compounds and their solutions, both of which occur in natu ...
, is produced from
seawater Seawater, or salt water, is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 35 ppt, 600 mM). This means that every kilogram (roughly one liter by volume) of seawater has appro ...
after the
sodium chloride Sodium chloride , commonly known as salt (although sea salt also contains other chemical salts), is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. With molar masses of 22.99 and 35.45 g ...
is removed and the water evaporated. Depending on its production method, ''nigari/Lushui'' may also contain small quantities of
magnesium sulfate Magnesium sulfate or magnesium sulphate (in English-speaking countries other than the US) is a chemical compound, a salt with the formula , consisting of magnesium cations (20.19% by mass) and sulfate anions . It is a white crystalline solid, ...
(Epsom salt),
potassium chloride Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt ...
, calcium chloride, and trace amounts of other naturally occurring salts. Although the term ''nigari'' is derived from ''nigai'', the Japanese word for "bitter", neither ''nigari'' nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is not found in seawater in significant quantities, and therefore is not regarded as nigari. It is used extensively in the United States due to its flavor and low cost. Fresh clean seawater itself can also be used as a coagulant.


Acid coagulants

*
Glucono delta-lactone Glucono-delta-lactone (GDL), also known as gluconolactone, is a food additive with the E-number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless ...
(GDL): A naturally occurring organic acid also used in
cheesemaking Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrat ...
, this coagulant produces a very fine textured tofu that is almost jelly-like. It is used especially for "silken" and softer tofus, and confers a faint sour taste to the finished product. GDL is derived from glucose and takes the form of a white powder at room temperature. Its molecular structure contains a six-membered
heterocyclic A heterocyclic compound or ring structure is a cyclic compound that has atoms of at least two different elements as members of its ring(s). Heterocyclic chemistry is the branch of organic chemistry dealing with the synthesis, properties, and ...
ring that is hydrolyzed upon contact with water, slowly converting GDL to gluconic acid. When added to soy milk, it gradually lowers the pH and causes proteins to coagulate evenly throughout the mixture, forming a single, smooth gel free of air gaps that resist breaking during transportation. Using GDL as a coagulant, silken tofu can be formed directly in its container, as it does not require pressing. This acid coagulant is also commonly used together with calcium sulfate to give soft tofu a smooth, tender texture. * Other edible acids: Though they can affect the taste of the tofu more, and vary in density and texture, acids such as
acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
(
vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...
) and
citric acid Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in t ...
(such as lemon juice), can also be used to coagulate soy milk and produce tofu.


Enzyme coagulants

* Among
enzymes Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecule ...
that have been shown to produce tofu are
papain Papain, also known as papaya proteinase I, is a cysteine protease () enzyme present in papaya (''Carica papaya'') and mountain papaya (''Vasconcellea cundinamarcensis''). It is the namesake member of the papain-like protease family. It has wide ...
, and alkaline and neutral
protease A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes (increases reaction rate or "speeds up") proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the ...
s from microorganisms. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein. Contemporary tofu manufacturers may choose to use one or more of these coagulants, since each plays a role in producing a desired texture in the finished tofu. Different textures result from different pore sizes and other microscopic features in the tofu produced using each coagulant. The coagulant mixture is dissolved in water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft
gel A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...
. Coagulants are typically added at concentrations between 1.5 and 5.0 g/kg. In all coagulants consisting of calcium or magnesium salts, the positive double bonded ions of the calcium or magnesium are responsible for the coagulation of the soy proteins which become part of the tofu, thereby enhancing its nutritional value. Only 1 part per 1000 of the tofu eaten is coagulant; most of the coagulant reacts with soy protein and is broken down into ions. The non-reactive portion dissolves in the whey and is discarded. The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (; ''nèndòufu'' in Chinese or ''kinugoshi-dōfu'' in Japanese) or tofu pudding (, ''dòuhuā'' OR 豆腐花, ''dòufuhuā'' in Chinese or ''Oboro-dōfu'' in Japanese) the soy milk is curdled directly in the tofu's final packaging. For standard firm East Asian tofu, the soy curd is cut and strained of excess liquid using
cheesecloth Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. Grades Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the numbe ...
or
muslin Muslin () is a cotton fabric of plain weave. It is made in a wide range of weights from delicate sheers to coarse sheeting. It gets its name from the city of Mosul, Iraq, where it was first manufactured. Muslin of uncommonly delicate handsp ...
and then lightly pressed to produce a soft cake. Firmer tofus, such as East Asian dry tofu (' in Chinese or ''Shimi-dōfu'' in Japanese) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold, and the end product is called ''đậu khuôn'' (molded bean) or ''đậu phụ'' (one of the Vietnamese ways to pronounce the Chinese ''dòufu''). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed. Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.


Color

The whiteness of tofu is ultimately determined by the soybean variety, soybean protein composition and degree of aggregation of the tofu gel network. The yellowish beige color of soybeans is due to the color compounds including anthocyanin, isoflavones and polyphenol compounds; therefore the soybean variety used will predicate the color of the final tofu product. Ways to reduce the yellow color include reducing isoflavone content by changing the pH of the soy milk solution used in the production of the tofu so that the relevant compounds precipitate out and are removed during the extraction of okara. The opacity of tofu gel and the off-white color typical of standard uncooked firm tofu is due to the scattering of light by the colloidal particles of the tofu. The addition of higher levels of calcium salts or a high protein content will contribute to forming a denser and more aggregated gel network which disperses more light, resulting in a tofu with a whiter appearance.


Flavor

Tofu flavor is generally described as bland, which is the taste desired by customers in North America. A more beany flavor is preferred in East Asia. The beany or bland taste is generated during the grinding and cooking process, and either a "hot grind" or a "cold grind" can be used to influence the taste. The hot grind method reduces the beany flavor by inactivating the
lipoxygenase Lipoxygenases () are a family of (non-heme) iron-containing enzymes most of which catalyze the dioxygenation of polyunsaturated fatty acids in lipids containing a cis,cis-1,4- pentadiene into cell signaling agents that serve diverse roles as auto ...
enzyme in the soy protein that is known to generate off flavors. Eliminating these off flavors makes a tofu that is "bland". If a cold grind is used lipoxygenase remains and produces the aldehyde, alcohol and ester volatile compounds that create beany notes.


Varieties

A wide variety of types and flavors of tofu is available in both Western and Eastern markets. Despite the range of options, tofu products can be split into two main categories: 'fresh tofu', which is produced directly from soy milk, and 'processed tofu', which is produced from fresh tofu. Tofu production also creates important by-products that are used in various cuisines.


Unpressed fresh

Unpressed fresh tofu is gelled soy-milk with curd that has not been cut and pressed of its liquid. Depending in whether the soy-milk is gelled with
bittern Bitterns are birds belonging to the subfamily Botaurinae of the heron family Ardeidae. Bitterns tend to be shorter-necked and more secretive than other members of the family. They were called ''hæferblæte'' in Old English; the word "bittern" ...
(
magnesium chloride Magnesium chloride is the family of inorganic compounds with the formula , where x can range from 0 to 12. These salts are colorless or white solids that are highly soluble in water. These compounds and their solutions, both of which occur in natu ...
) solution or a suspension of gypsum (
calcium sulphate Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Pari ...
), different types of unpressed tofu is produced. Gypsum-gelled soft tofu has a smooth and gel-like texture and is commonly known as soft tofu, silken-tofu, or
douhua Douhua () is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua (), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (). History Tofu is thought to have originated in ...
(). The bittern-gelled variety has a very soft spongy curdled texture and is known as extra-soft or ''sun-dubu'' (). Unpressed tofu is so soft that it is directly ladled out for serving or sold with its gelling container.


Extra soft

Unpressed
bittern Bitterns are birds belonging to the subfamily Botaurinae of the heron family Ardeidae. Bitterns tend to be shorter-necked and more secretive than other members of the family. They were called ''hæferblæte'' in Old English; the word "bittern" ...
-gelled soft tofu is called ''sun-dubu'' (; "mild tofu") in
Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...
. Soy milk is mixed with
seawater Seawater, or salt water, is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 35 ppt, 600 mM). This means that every kilogram (roughly one liter by volume) of seawater has appro ...
, or
saline water Saline water (more commonly known as salt water) is water that contains a high concentration of dissolved salts (mainly sodium chloride). On the United States Geological Survey (USGS) salinity scale, saline water is saltier than brackish water, ...
made with
sea salt Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea sa ...
, so that it curdles.Donghae Sundubu
, ''visitkorea''. Accessed on May 1st, 2010.
The curds remain loose and soft. Freshly made ''sun-dubu'' is eaten boiled with little or no seasoning. Manufactured ''sundubu'' is usually sold in tubes. It is also the main ingredient in ''
sundubu-jjigae ''Sundubu-jjigae'' * (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...
'' (; "soft tofu stew"). Although the word ''sun'' in ''sun-dubu'' doesn't have a Sino-Korean origin, ''sun-dubu'' is often translated into Chinese and Japanese using the Chinese character , whose Korean pronunciation is ''sun'' and the meaning is "pure". Thus in China, ''sun-dubu'' is called ''chún dòufu'' (; "pure tofu"), and in Japan, it is called ''jun-tōfu'' () or ''sundubu'' ().


Soft

Soft tofu, also known as "silken tofu", is called ''nèndòufu'' (; "soft tofu") or ''huádòufu'' (, "smooth tofu") in
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...
; ''kinugoshi-dōfu'' (; "silk-filtered tofu") in
Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...
; and ''yeon-dubu'' (; ; "soft tofu") in
Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...
. Gelled with gypsum, this tofu is undrained, unpressed and contains a high moisture content. Silken tofu is produced by coagulating
soy milk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...
without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular
firm tofu A company, abbreviated as co., is a legal entity representing an association of people, whether natural, legal or a mixture of both, with a specific objective. Company members share a common purpose and unite to achieve specific, declared go ...
(pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for
smoothies A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt, ice cream or cottage cheese. Other ingredients may be added, including fruits, vegetables, non-dai ...
and baked desserts. ''
Douhua Douhua () is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua (), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (). History Tofu is thought to have originated in ...
'' (, also known as , ''dòufuhuā'' in Chinese), or ''tofu brain'' ( or , ''dòufunǎo'' in Chinese) or ''dau fa'' (Cantonese) and ''tau hua'' (Fujianese) (; "bean flower") is similar to silken tofu, but is typically served a few hours after it is prepared. It is most often eaten as a hot dessert, but sometimes salty pickles or hot sauce are added. This is a type of soft tofu with a very high moisture content. Because using
chopsticks Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of China, Chinese origin that have been used as Kitchen utensil, kitchen and List of eating utensils, eating utensils in most of East Asia, East and Southe ...
make ''douhua'' difficult to pick up, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped
spring onions Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...
, dried
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
,
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
or
chilli sauce Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. ...
, ''douhua'' is a popular breakfast dish across China. In Malaysia, ''douhua'' is usually served warm with white or dark palm sugar syrup, or served cold with
longan ''Dimocarpus longan'', commonly known as the longan () and dragon's eye, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambut ...
s. It is frequently served at breakfast or for dessert. It is usually served either with a sweet ginger syrup, or a mushroom gravy called ''da lu'' (). It's normally coagulated at the restaurant into a serving container. Douhua is not always considered a type of tofu, but rather a type of food in its own right. Some variation exists among soft tofus. Black douhua (, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into ''dòuhuā'' () rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular ''douhua'' and the color is greyish in tone. This type of tofu is eaten for its earthy "black bean taste". ''Edamame tofu'' is a Japanese variety of ''kinugoshi tōfu'' made from ''edamame'' (fresh green soybeans); it is pale green in color and often studded with whole ''edamame''.


Pressed fresh

Depending on the amount of water that is extracted from the cut and pressed curds two types of tofu are produced: firm, and extra firm. Fresh tofu is usually sold completely immersed in water to maintain its moisture content and freshness, and to suppress bacterial growth.


Firm

Firm tofu (called ''lǎodòufu'' in Chinese; , ''momen-dōfu'' in Japanese, "cotton tofu"; , ''mo-dubu'' in Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu retains the pattern of the muslin used to drain it and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks. A very firm type of ''momen-dōfu'' is eaten in parts of Japan, called ''ishi-dōfu'' (石豆腐, "stone tofu") in parts of Ishikawa, or ''iwa-dōfu'' (岩豆腐, "rock tofu") in
Gokayama is an area within the city of Nanto, Toyama, Nanto in Toyama Prefecture, Japan. It has been inscribed on the UNESCO World Heritage List due to its traditional ''gasshō-zukuri'' houses, alongside nearby Shirakawa, Gifu (village), Shirakawa-gō i ...
in the
Toyama Prefecture is a prefecture of Japan located in the Chūbu region of Honshu. Toyama Prefecture has a population of 1,044,588 (1 June 2019) and has a geographic area of 4,247.61 km2 (1,640.01 sq mi). Toyama Prefecture borders Ishikawa Prefecture to the ...
and in Iya in the prefecture of
Tokushima is a prefecture of Japan located on the island of Shikoku. Tokushima Prefecture has a population of 728,633 (1 October 2019) and has a geographic area of 4,146 km2 (1,601 sq mi). Tokushima Prefecture borders Kagawa Prefecture to the north, E ...
. These types of firm tofu are produced with seawater instead of '' nigari'' (
magnesium chloride Magnesium chloride is the family of inorganic compounds with the formula , where x can range from 0 to 12. These salts are colorless or white solids that are highly soluble in water. These compounds and their solutions, both of which occur in natu ...
), or using concentrated
soy milk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...
. Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where traveling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas.


Extra-firm

''Dòugān'' (, literally "dry tofu" in Chinese) or ''su ji'' (, vegetarian chicken) is an extra firm variety of tofu where a large proportion of the liquid has been pressed out. ''Dòugān'' contains the least moisture of all fresh tofu, the firmness of fully cooked meat, and a somewhat rubbery feel similar to that of
paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft ...
. When sliced thinly this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after pressing. Su ji is a more common type of unflavored, extra-firm tofu. It cannot be crumbled and has a more rubbery texture. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (, ''dòugānsī'' in Chinese, or simply , ''gānsī''), which looks like loose cooked
noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
s, can be served cold, stir-fried, or added to soup, as with Japanese ''
aburaage is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso ...
''.


Processed tofu

Many forms of processed tofu exist. Some processing techniques probably originate before the days of refrigeration from the need to preserve tofu, or to increase its shelf life. Other production techniques are employed to create tofus with different textures and flavors.


Fermented

*
Pickled tofu Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically a ...
( in Chinese,
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: ''dòufurǔ'', or fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese
rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
, vinegar or minced chiles, or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ( in Chinese, Pinyin: ''hóng dòufurǔ''),
red yeast rice Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivate ...
(cultivated with ''
Monascus purpureus ''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; , lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mo ...
'') is added for color. In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in
Kumamoto is the capital city of Kumamoto Prefecture on the island of Kyushu, Japan. , the city has an estimated population of 738,907 and a population density of 1,893 people per km2. The total area is 390.32 km2. had a population of 1,461,000, ...
. In
Okinawa is a prefecture of Japan. Okinawa Prefecture is the southernmost and westernmost prefecture of Japan, has a population of 1,457,162 (as of 2 February 2020) and a geographic area of 2,281 km2 (880 sq mi). Naha is the capital and largest city ...
, pickled and fermented tofu is called ''tofuyo'' (豆腐餻). It is made from ''Shima-doufu'' (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and
awamori ''Awamori'' (, Okinawan: , āmui'') is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The ...
. *
Stinky tofu Stinky tofu () is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a ...
( in Chinese, Pinyin: ''chòudòufu'') is a soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft East Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, sweet sauce or hot sauce.


Frozen

* Thousand-layer tofu (千葉豆腐, ''qiānyè dòufu'', literally "thousand-layer tofu", or 凍豆腐 ''dòngdòufu'', 冰豆腐 ''bīngdòufu'' in Chinese, both meaning "frozen tofu") is a frozen tofu. The ice crystals that develop within it result in the formation of large cavities that appear to be layered. Frozen tofu takes on a yellowish hue in the freezing process. Thousand-layer tofu originates from the
Jiangnan region Jiangnan or Jiang Nan (; formerly romanized Kiang-nan, literally "South of the River" meaning "South of the Yangtze") is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, incl ...
of China and is commonly made at home from soft tofu. It is also commercially sold as a specialty in Hong Kong, Taiwan, and other areas with Jiangnan emigrants. It is regularly paired with ''
tatsoi ''Tatsoi'' (''Brassica rapa subsp. narinosa'' or ''Brassica rapa var. rosularis'') is an Asian variety of ''Brassica rapa'' grown for greens. Also called tat choy, it is closely related to the more familiar Bok Choy. This plant has become popu ...
'' as a winter dish. Frozen tofu is defrosted before serving and sometimes pressed to remove moisture prior to use. During freezing, the ice crystals puncture cell walls and facilitate the release of free and bound water and cause a decrease in total water content in tofu after freezing then thawing. The initial protein-water bonds are irreversibly replaced by protein-protein bonds, which are more elastic which cause a structural change to the gel network and lead to an increase in textural properties such as hardness, springiness, cohesiveness and gumminess. In Japan, two kinds of freeze-dried tofu are produced. Those are usually rehydrated by being soaked in water prior to consumption. In their
dehydrated In physiology, dehydration is a lack of total body water, with an accompanying disruption of metabolic processes. It occurs when free water loss exceeds free water intake, usually due to exercise, disease, or high environmental temperature. Mil ...
state they do not require refrigeration. * Kori tofu (凍り豆腐, literally "frozen tofu") is
freeze-dried Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conve ...
. Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) is a freeze-dried tofu from
Mount Kōya is a large temple settlement in Wakayama Prefecture, Japan to the south of Osaka. In the strictest sense, ''Mount Kōya'' is the mountain name ( sangō) of Kongōbu-ji Temple, the ecclesiastical headquarters of the Kōyasan sect of Shingon Budd ...
, a center of
Japanese Buddhism Buddhism has been practiced in Japan since about the 6th century CE. Japanese Buddhism () created many new Buddhist schools, and some schools are original to Japan and some are derived from Chinese Buddhist schools. Japanese Buddhism has had a ...
famed for its ''
shōjin ryōri The asterisk ( ), from Late Latin , from Ancient Greek , ''asteriskos'', "little star", is a typographical symbol. It is so called because it resembles a conventional image of a heraldic star. Computer scientists and mathematicians often voc ...
'', or traditional Buddhist vegetarian cuisine. It is said that the method of Koya-dofu was discovered by accident by leaving tofu outdoors in the winter season. It is sold in
freeze-dried Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conve ...
blocks or cubes in Japanese markets. It is typically simmered in ''
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...
'', ''
sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
'' or ''
mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
'' and
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
. In ''shōjin ryōri'', vegetarian ''kombu dashi'', made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and a mildly sweet or savory flavor. The taste and flavor depend on what soup or cooking stock it was simmered in. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as
miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...
), in which the toppings are freeze-dried and stored in sealed pouches. * Shimidofu (凍み豆腐) is mainly consumed in Tohoku region. While Koya-dofu is made by shade-drying, shimidofu is made by sun-drying.


By-products


Tofu skin

Tofu skin Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid s ...
is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as "soy milk skin" (, ''fǔpí'' in Chinese; , ''yuba'' in Japanese). Its approximate composition is: 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture. The skin can also be dried into a product known as "tofu bamboo" (, ''fǔzhú'' in Chinese; ''phù trúc'' in Vietnamese; ''kusatake'', Japanese), or into many other shapes. Since tofu skin has a soft yet rubbery texture, it can be folded or shaped into different forms and cooked further to imitate meat in vegan cuisine. Some factories dedicate their production to tofu skin and other soy membrane products. Tofu skin is commonly sold in the form of dried leaves or sheets. Other people would put the "tofu bamboo" into congee (a watery rice mixture that is eaten in breakfast) so that the congee becomes more silky and smooth, and gives a whole new texture. Also, a soft, fragile skin would be on the congee once it cools down.Tofu skin is cooked with noodles.


Soy pulp

Okara, from the
Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...
is known as ''xuěhuācài'', in
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...
, lit. "snowflake vegetable"; , ''dòufuzhā'', also
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...
, lit. "tofu sediment/residue"; and , ''kongbiji'', in
Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...
). Sometimes known in the west as "soy pulp" or "tofu lees", ''okara'' is a tofu by-product consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. It is often used as animal feed in most tofu producing cultures, but also has other uses in Japanese and Korean cuisines, such as in the Korean stew ''kongbiji
jjigae ''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...
'' (). It is also an ingredient for vegetarian burgers in many Western nations. In
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
, it is used to make
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...
.


Tofu-like foods

The term ''tofu'' is used by extension for similarly textured curdled dishes that do not use soy products, such as "almond tofu" (
almond jelly Annin tofu or xingren tofu (), sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It is a traditional dessert of Chinese cuisine, and Japanese cuisine. A similar dessert is blancmange. T ...
), (egg), (sesame), or peanut tofu (Chinese ''luòhuāshēng dòufu'' and Okinawan ). Due to their East Asian origins and their textures, many food items are called "tofu", even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using
agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar is ...
or
gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
. Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to soft
polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
, Korean muk, or the
jidou liangfen ''Liangfen'' (), also spelled ''liang fen'', is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.Wilson, Ernest Henry; Sargent,Charles Sprague. (1914''A naturalist in western C ...
of
Yunnan Yunnan , () is a landlocked Provinces of China, province in Southwest China, the southwest of the People's Republic of China. The province spans approximately and has a population of 48.3 million (as of 2018). The capital of the province is ...
province of
southwest China Southwest China () is a region in the south of the People's Republic of China. Geography Southwest China is a rugged and mountainous region, transitioning between the Tibetan Plateau to the west and the Chinese coastal hills (东南丘陵) and ...
.


Almond tofu

" Almond tofu" ( ''xìngrén dòufu''; Japanese: ''annindōfu'') is a milky white and gelatinous substance resembling tofu, but it does not use soy products or soy milk and is hardened with
agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar is ...
. A similar dessert made with
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
or
mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...
juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.


Chickpea tofu

Burmese tofu Burmese tofu ( my, တိုဖူး, ; or my, တိုဟူး, ) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as ''besan'' flour, in a fashion sim ...
(''to hpu'' in Burmese) is a legume product made from ''
besan Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
'' ( ''chana dal'') flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in
Myanmar Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
, though the
Burman Burman is a surname. Notable people with the surname include: * Anneli Burman (born 1963), Swedish curler *Barney Burman, American make-up artist * Barry Burman (1943–2001), English figurative artist * Ben Lucien Burman (1896–1984), American ...
variety is also available in some overseas restaurants serving
Burmese cuisine Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...
. Burmese tofu may be fried as fritters cut into rectangular or triangular shapes. A variety called ''hsan to hpu'' (or ''hsan ta hpo'' in Shan regions) is made from rice flour (called ''hsan hmont'' or ''mont hmont'') and is white in color with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.


Egg tofu

(Japanese: , , tamagodōfu) (, dàndòufu; often called , Rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...
, poured into molds, and cooked in a steamer (cf. ''
chawanmushi is an egg custard dish in Japanese cuisine. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, ...
''). This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, due to the presence of egg fat and proteins. Plain "dried tofu" can be flavored by stewing in soy sauce () to make soy-sauce tofu. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Egg "Japanese" tofu is made of eggs, water, vegetable protein, and seasoning. Egg tofu was invented in Japan during the Edo period. The book《万宝料理秘密箱》written in 1785 recorded how to make Japanese tofu. Later the Japanese form of tofu entered Southeast Asia, being introduced to China in 1995 from Malaysia. 100 grams of Egg tofu has 17 mg calcium, 24 mg magnesium, and 5 grams protein while 100 grams tofu has 138 mg calcium, 63 mg magnesium and 12.2 grams protein. Compared with tofu, Japanese tofu's nutritional value is lower. Tofu dishes common in Japan include: three delicacies () Japanese tofu; shrimp Japanese tofu; Japanese tofu in ketchup; ''teppanyaki'' Japanese tofu; and Japanese fish-flavored tofu.


Peanut tofu

In Okinawa, Japan, a peanut milk, made by crushing raw peanuts, adding water and straining, is combined with starch (usually
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
, known locally as ''umukuji'' or ) and heated until curdling occurs. The Chinese equivalent is ''luòhuāshēng dòufu''.


Sesame tofu

The tofu known as is made by grinding
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
into a smooth paste, combining it with liquid and
kudzu Kudzu (; also called Japanese arrowroot or Chinese arrowroot) is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive species, invasive in many ...
starch, and heating it until curdling occurs. It is often served chilled as ''
hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna ...
''.


Preparation

Tofu has very little flavor or smell of its own. Consequently, tofu can be used in both savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. In order to flavor the tofu it is often marinated in soy sauce, chillis, sesame oil, etc. In East Asian cooking, tofu is prepared in many ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia.


East Asia


China

Many Chinese tofu dishes such as ''jiācháng dòufu'' (家常豆腐) and '' mápó dòufu'' (麻婆豆腐) include meat. In
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
, '' Dòuhuā'' () is served with toppings such as boiled
peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible Seed, seeds. It is widely grown in the tropics and subtropics, important to both small ...
s,
azuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
s, cooked
oatmeal Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are ...
,
tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but wh ...
,
mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...
s, or a syrup flavored with
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
or
almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm. In many parts of
China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
, fresh tofu is eaten with soy sauce or further flavored with ''
katsuobushi is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried ke ...
'' shavings,
century egg Century eggs (), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to severa ...
s ( pídàn), and
sesame seed Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
oil. With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are
deep fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...
in oil until they are light and airy in their core 豆泡 ''dòupào'', 豆腐泡 ''dòufupào'', 油豆腐 ''yóudòufu'', or 豆卜 ''dòubǔ'' in Chinese, literally "bean bubble", describing the shape of the fried tofu as a bubble. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with
fish paste Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grin ...
to make '' Yong Tau Foo'' or cooked in soups. In
Taiwan Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the nort ...
, fried tofu is made into a dish called "
A-gei ''Ageh'' () or ''Tamsui ageh'' () is a speciality food originating from Tamsui District of New Taipei City and consists of a piece of fried tofu, stuffed with cooked Cellophane noodles, and sealed with surimi, which is widely sold by vendors in t ...
", which consists of a fried aburage tofu package stuffed with noodles and capped with
surimi is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is ofte ...
. Tofus such as firm East Asian and ''dòugān'' (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface ( 豆腐 in Chinese, ''zhádòufu'', lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called '' luohan zhai''. A spicy
Sichuan Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...
preparation using firm East Asian tofu is '' mápó dòufu'' (). It involves braised tofu in a
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
, chili, and fermented bean paste sauce. A vegetarian version is known as ''málà dòufu'' (). Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices. Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five-spice tofu" ( ''wǔxiāng dòufu'') or "soy sauce stewed tofu" ( ''lǔshuǐ dòufu''). Dried tofu is typically served thinly sliced with chopped
green onions "Green Onions" is an instrumental composition recorded in 1962 by Booker T. & the M.G.'s. Described as "one of the most popular instrumental rock and soul songs ever" and as one of "the most popular R&B instrumentals of its era", the tune is a ...
or with slices of meat for added flavor. Tofu bamboos are often used in
lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...
stew or in a
dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
. Tofu skins are often used as wrappers in
dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of them can provide protein for many days. Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised
vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
dishes (particularly leafy green vegetables such as
water spinach ''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...
). It is often eaten directly as a
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
with rice or
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
. File:Pidan doufu by fortes in Beijing.jpg, Chinese soft tofu dish, ''
pidan doufu Pidan doufu 皮蛋豆腐 is a cold tofu dish consisting of slices of silken tofu topped with diced thousand-year-old eggs (皮蛋 or 松花蛋), minced garlic and spring onion, and a splash of soy sauce and Chinese vinegar. See also * List of t ...
'' File:豆腐丝2 (2).JPG, Prepared dried tofu threads (, ''gānsī'' File:Doufuru.JPG, Chòudòufu is a very pungent type of tofu File:Stinky Tofu Mala.jpg, ''Sichuan-style'' ''(málà chòudòufu)'' numbing spicy
stinky tofu Stinky tofu () is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a ...
File:Tufo and potatoes grilled.jpg, Tofu and potatoes grilled at a street stall in Yuanyang, Yunnan province, China File:Dofuhua-lamma.jpg, ''
Douhua Douhua () is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua (), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (). History Tofu is thought to have originated in ...
'' (), is a soft tofu dish. The fresh tofu is served warm and dressed with sweet syrup. File:Sichaun-style tofu by Meji (9157749159).jpg, A dish prepared from Sichuan style tofu


Japan

In
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
, a common lunch in the summer months is ''
hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna ...
'' (), silken or firm East Asian tofu served with freshly grated
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
,
green onions "Green Onions" is an instrumental composition recorded in 1962 by Booker T. & the M.G.'s. Described as "one of the most popular instrumental rock and soul songs ever" and as one of "the most popular R&B instrumentals of its era", the tune is a ...
, or ''
katsuobushi is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried ke ...
'' shavings with
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
. In the winter, tofu is frequently eaten as ''yudofu'', which is simmered in a clay pot in ''
kombu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many c ...
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...
'', with vegetables such as
Chinese cabbage Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These ...
or green onion. Deep fried tofu is called ''
atsuage is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso ...
'' (厚揚げ) or ''namaage'' (生揚げ) in Japan. The thinner variety, called ''
aburaage is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso ...
'' (油揚げ), develops a tofu pouch often used for ''
inarizushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...
''. In Japan, cubes of lightly coated and fried tofu topped with a ''
kombu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many c ...
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...
''-based sauce are called '' agedashi dōfu'' (). Soft tofu that has been thinly sliced and deep fried, known as ''aburage'' in Japan, is commonly blanched, seasoned with
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
and
mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
and served in dishes such as ''
kitsune In Japanese folklore, , are foxes that possess paranormal abilities that increase as they get older and wiser. According to ''yōkai'' folklore, all foxes have the ability to shapeshift into human form. While some folktales speak of employing t ...
udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
''. In
Gifu Prefecture is a prefecture of Japan located in the Chūbu region of Honshu. Gifu Prefecture has a population of 1,991,390 () and has a geographic area of . Gifu Prefecture borders Toyama Prefecture to the north; Ishikawa Prefecture to the northwest, F ...
, there is a local specialty called ''komo-dofu'', which consists of tofu that has been wrapped in a ''komo'', or mat of woven straw, which leaves its imprint on the exterior. The wrapped tofu is then boiled in soup stock. Voids within the tofu develop during the boiling process, allowing the soup stock flavor to penetrate and giving it a distinctive porous appearance. Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ''
ganmodoki is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. ''Ganmodoki'' means ''pseudo-goose'' ( + ). This is because ganmodoki is said to taste like goose; compare mock turtle soup. ''Ga ...
'' is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed
meatloaf Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It ...
or
meatball A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, egg (food), eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are ...
dish from equal parts of coarsely mashed tofu and ground pork. Japanese
miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...
is frequently made with tofu. File:TofuWithSoySauceAndCarrot.jpg, Japanese-style silken tofu with soy sauce and a decorative carrot slice File:Atsuage.jpg, ''
Atsuage is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso ...
'', thick fried tofu File:Goma tofu by sunday driver in Kyoto.jpg, ''Goma tofu'', made from sesame seeds and kudzu starch File:Yudōfu 001.jpg, ''Yudofu'', or tofu in hot water File:Toyokawa inari-zushi (2010.11.07).jpg, ''
Inarizushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...
'', tofu skin with various fillings File:Tofu in miso soup by cathykid in Taipei.jpg, Tofu in ''miso'' soup File:Ganmodoki.jpg, ''
Ganmodoki is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. ''Ganmodoki'' means ''pseudo-goose'' ( + ). This is because ganmodoki is said to taste like goose; compare mock turtle soup. ''Ga ...
'' () File:Komo-dofu on sale. Author's own photograph taken 2004-11-22. Freely Licensed.jpg, Local specialty ''komo-dofu'' on sale in a market in Takayama


Korea

''Dubu'' plays an important part in
Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
. Tofu is often pan-fried and served as ''
banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or ...
'' with a dipping sauce. It is also used in many soups. Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. A dish of tofu cubes simmered with similar spicy seasoning is called ''dubu-
jorim ''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochujang ( ...
''. ''
Dubu-kimchi ''Dubu-kimchi'' () is a Korean dish consisting of tofu (dubu) and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy ''baechu-kimchi'' (napa cabbage kimchi) stir-fried with pork, makes a well-matched '' anju'' (acco ...
'' features blanched tofu served in rectangular slices around the edges of a plate with pan-fried ''
kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
''. This is a popular food to accompany alcoholic drinks ('' anju'').Dubu Kimchi
, ''mykoreankitchen''. Accessed on May 12, 2010.
Soft, unpressed ''sun-dubu'' is used as the main ingredient of ''
sundubu-jjigae ''Sundubu-jjigae'' * (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...
'' (soft tofu stew),Spicy Korean Soft Tofu Stew (Soondubuchigae)
, ''koreanfood''. Accessed on May 12, 2010.
while other soups and stews such as ''
doenjang-guk ''Doenjang-guk'' () or soybean paste soup is a ''guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood. * It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew) ...
'' (soybean paste soup), ''
doenjang-jjigae Doenjang-jjigae (Korean: 된장찌개; Korean: wen.dʑaŋ.t͈ɕi.ɡɛ, referred to in English as soybean paste stew, is a Korean traditional ''jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and a ...
'' (soybean paste stew), and ''
kimchi-jjigae ''Kimchi-jjigae'' * () or kimchi stew is a ''jjigae'', or stew-like Korean dish, made with ''kimchi'' and other ingredients, such as pork or seafood, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine. H ...
'' (kimchi stew) tend to have diced firm tofu in them. As in many other East Asian countries, tofu is also enjoyed in a hot pot dish called ''dubu-
jeongol ''Jeongol'' (전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called ''jjigae'', with the main difference bein ...
'' (tofu hot pot). File:Korean.food-Dubu.gui-01.jpg, Pan-fried tofu served with seasoned
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
for dipping File:Dubu-kimchi.jpg, ''
Dubu-kimchi ''Dubu-kimchi'' () is a Korean dish consisting of tofu (dubu) and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy ''baechu-kimchi'' (napa cabbage kimchi) stir-fried with pork, makes a well-matched '' anju'' (acco ...
'' (blanched tofu served with stir-fried ''
kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
'') File:Sundubu 2.jpg, Boiled ''sun-dubu'' (extra soft tofu) served in ''
ttukbaegi A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), ''gukbap'' (soup with rice), or oth ...
'' File:Sundubu-jjigae 2.jpg, ''
Sundubu-jjigae ''Sundubu-jjigae'' * (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...
'' (spicy soft tofu stew) File:Dallae-doenjang-guk.jpg, '' Dallae-
doenjang-guk ''Doenjang-guk'' () or soybean paste soup is a ''guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood. * It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew) ...
'' (soybean paste soup with wild chives and tofu) File:KOCIS Dubu with soy sauce (4556150847).jpg, Chilled tofu served with soy sauce seasonings File:Broccoli-dubu-muchim.jpg, Crumbled tofu and mashed broccoli salad


Southeast Asia


Indonesia

In
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
, tofu is called ''tahu'', a loanword from the
Hokkien The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in ...
Chinese pronunciation of tofu (tāu-hū, 豆腐). In Indonesian markets tofu is usually available in two forms: ''tahu putih'' or common white firm tofu; and ''tahu goreng'' or fried tofu that has developed a brown skin. ''Tahu yun yi'' or ''tahu Bandung'' is yellow tofu colored with
turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...
. A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in
vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fat ...
,
sunflower The common sunflower (''Helianthus annuus'') is a large annual forb of the genus ''Helianthus'' grown as a crop for its edible oily seeds. Apart from cooking oil production, it is also used as livestock forage (as a meal or a silage plant), as ...
oil, or
canola Close-up of canola blooms Canola flower Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, i ...
oil. In Indonesia, it is usually fried in
palm oil Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from ...
. Although pre-fried tofu is often sold cold, it is seldom eaten directly and requires additional cooking. Popular Indonesian tofu dishes includes ''
tahu gejrot Tahu Gejrot is an Indonesian fried tofu in sweet spicy sauce from Cirebon, a port city in West Java, Indonesia. ''Tahu gejrot'' consists of ''tahu pong'', a type of hollow ''tahu goreng'' (fried tofu) cut into small pieces. It is served with a th ...
'' and ''
kupat tahu ''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also foun ...
''. ''Tahu gejrot'' is ''tahu pong'' type of hollow fried tofu cut into small pieces, served with a thin, watery dressing made by blending
palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
, vinegar and
sweet soy sauce Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...
, garnished with chili pepper, garlic and shallot. ''
Kupat tahu ''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also foun ...
'' is slices of tofu served with ''
ketupat ''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also found i ...
'' rice cake, usually in peanut sauce dressing. Slices of tofu usually mixed in ''
gado-gado ''Gado-gado'' (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and ''lontong'' (rice wrapped in a banana leaf), served with a pe ...
'', ''
ketoprak ''Ketoprak'' ( jv, ꧋ꦏꦺꦛꦺꦴꦥꦿꦏ꧀, Kethoprak) is a theatrical genre of Java featuring actors who may also sing to the accompaniment of the gamelan. It draws its stories from Javanese history and romances and in this differs from ...
'' and ''
siomay Siomay (also Somai), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese Shumai. It is considered a light meal, similar to the Chinese Dim Sum. It is traditionally made from pork but is fre ...
''. ''Bacem'' is a method of cooking tofu originating in
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
. The tofu is boiled in coconut water, mixed with ''lengkuas'' (galangal), Indonesian bay leaves,
coriander Coriander (;
,
shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...
,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
,
tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...
and
palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is moist but rather firm, sweet and spicy tofu. This cooked tofu variant is commonly known as ''tahu bacem'' in
Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...
. ''Tahu bacem'' is commonly prepared along with
tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus ...
and chicken. File:Tahu putih.JPG, ''Tahu putih'' (firm white tofu) File:Tahu digoreng.JPG, ''
Tahu goreng Tahu goreng ( Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia and Singapore. Preparation When preparing the dish, cakes of har ...
'' (fried tofu) has its brown skin File:Tahu sumedang.jpg, ''
Tahu sumedang Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia. It was first made by a Chinese Indonesian named Ong Kino. It has some different characteristic from other tofu. His ...
'' with bird's eye chili File:Cirebon Tahu Gejrot.jpg, ''
Tahu gejrot Tahu Gejrot is an Indonesian fried tofu in sweet spicy sauce from Cirebon, a port city in West Java, Indonesia. ''Tahu gejrot'' consists of ''tahu pong'', a type of hollow ''tahu goreng'' (fried tofu) cut into small pieces. It is served with a th ...
'' with thin light spicy sauce File:Laksa Bogor 4.JPG, Yellow tofu (tofu colored with turmeric) on top of
laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
File:Bacem tahu.jpg, ''Tahu bacem'', tofu simmered in palm sugar and spices File:Kembang Tahu.jpg, '' Kembang tahu'', served in sweet ginger syrup File:Frikadel Tahu.jpg, ''Perkedel tahu'' goreng (Dutch-Indonesian food based on tofu and Dutch cooking technique)
Frikadeller A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, S ...
File:Tahu Isi.jpg, ''Tahu isi'', Indonesian fried tofu filled with vegetable, shrimp, or chicken served with bird eye chili and sweet shrimp paste File:Tahu Telor in Surabaya.JPG, ''Tahu telor or Tahu tek'', omelette tofu served with vegetable,
krupuk ''Krupuk'' ( Javanese), ''kerupuk'' (Indonesian), ''keropok'' (Malay), ''kroepoek'' (Dutch) or ''kropek'' ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, w ...
, peanut sauce, shrimp paste,
sweet soy sauce Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...
, and
sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indo ...
File:Tahu Kupat.jpg, ''Kupat tahu'', tofu served with rice cake, noodle and sweet soy sauce File:Tahu Campur.jpg, ''Tahu campur'', tofu soup with beef and tendon served in broth,
soy The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
sauce,
shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
, vegetable,
krupuk ''Krupuk'' ( Javanese), ''kerupuk'' (Indonesian), ''keropok'' (Malay), ''kroepoek'' (Dutch) or ''kropek'' ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, w ...
and
sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indo ...
File:Batagor Savoy Homann Bandung.jpg, ''Tahu bakso or batagor'', literally bakso (meatball), tahu (tofu), goreng (fried). Fried tofu filled with fish, tapioca starch, or meat. File:Baksotahu1.jpg, ''Tahu tuna.'' fried tofu filled with grounded tuna. a delicacy from
pacitan Pacitan Regency ( id, Kabupaten Pacitan) is a regency located in the southwestern corner of East Java Province, with Central Java Province on its western border. Located between 7.55° - 8.17°S and 110.55° - 111.25°E. The borders of Pacitan Re ...
,
East java East Java ( id, Jawa Timur) is a Provinces of Indonesia, province of Indonesia located in the easternmost hemisphere of Java island. It has a land border only with the province of Central Java to the west; the Java Sea and the Indian Ocean bord ...
. File:Tahu gimbal in Semarang.jpg, ''Tahu gimbal.'' a tofu-dish with peanut sauce and gimbal (shrimp fritter) from
Semarang Semarang ( jv, ꦏꦸꦛꦯꦼꦩꦫꦁ , Pegon: سماراڠ) is the capital and largest city of Central Java province in Indonesia. It was a major port during the Dutch colonial era, and is still an important regional center and port today. ...
. File:Tahu petis in Semarang.jpg, ''Tahu petis.'' fried tofu filled with petis (black colored
shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
sauce). Originated from
Semarang Semarang ( jv, ꦏꦸꦛꦯꦼꦩꦫꦁ , Pegon: سماراڠ) is the capital and largest city of Central Java province in Indonesia. It was a major port during the Dutch colonial era, and is still an important regional center and port today. ...
,
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
. File:Tahu aci.jpg, ''Tahu aci.'' fried tofu stuffed with
tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but wh ...
starch. Originated from
Tegal Tegal is a city in the northwest part of Central Java of Indonesia. It is situated on the north coast (or ''pesisir'') of Central Java, about from Semarang, the capital of the province. It had a population of 239,599 at the 2010 Census and 276 ...
,
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
.


Philippines

In the
Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
, the sweet delicacy
taho Tahô () is a Philippine snack food made of fresh Tofu#Varieties, soft/silken tofu, ''arnibal'' (sweetener and flavoring), and Sago, sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and tahô peddlers ca ...
is made of fresh tofu with brown sugar syrup and
sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is ...
. The Malaysian and Singaporean version of ''taho'' or ''douhua'' is called ''tofufa'' or ''taufufa''. Warm soft tofu is served in slices (created by scooping it from a wooden bucket with a flat spoon) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup. File:Taho2.jpg, A cup of taho.


Vietnam

In Vietnam, '' dòuhuā'', pronounced tào phớ, phớ, tào phở, óc đậu, tàu hủ/đậu hũ nước đường, đậu hoa, and đậu pha is a variety of soft tofu made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and it is eaten hot together with either powdered sugar and lime juice or a ginger-flavored syrup. Another popular dish with tofu would be bún đậu mắm tôm which is a dish with rice noodles served with tofu and
shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
. File:Bún đậu mắm tôm (2019).jpg, Bún đậu mắm tôm


Myanmar


Elsewhere

Generally, the firmer styles of tofu are used for
kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...
s, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces. Some people enjoy tofu made and prepared with chocolate and making it into pies and mousse along with other tofu desserts . This came about due to vegans and vegetarians to avoid the usage of items such as milk and eggs. Firm Western tofu types can be barbecued, since they hold together on a barbecue grill. These types are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu. (Techniques to increase the penetration of marinades include stabbing repeatedly with a fork or freezing and thawing prior to marinating.) Grated firm Western tofu is sometimes used in conjunction with
textured vegetable protein Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. I ...
(TVP) as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes, such as
lasagna Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...
. Tofu has also been fused into other cuisines in the West, for instance in Indian-style curries. Tofu and soy protein can be industrially processed to match the textures and flavors of
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
,
pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, ins ...
,
eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
,
bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
, and similar products. Tofu's texture can also be altered by
freezing Freezing is a phase transition where a liquid turns into a solid when its temperature is lowered below its freezing point. In accordance with the internationally established definition, freezing means the solidification phase change of a liquid o ...
,
purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apples ...
ing, and
cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
. In
the Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North America, North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. ...
,
Europe Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia ...
,
Australia Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
and
New Zealand New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island count ...
, tofu is frequently associated with
vegetarianism Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may ...
and
veganism Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
, as it is a source of non-animal protein. In India tofu is used as a low-fat replacement for
paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft ...
, providing the same texture with a similar taste.


Nutrition and health


Protein

Tofu is relatively high in
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
, about 10.7% for firm tofu and 5.3% for soft "silken" tofu, with about 5% and 2% fat respectively, as mass fraction. Most of tofu mass is water, typically between 76% and 91%.


Allergies

Because it is made of soy, individuals with allergies to
legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...
s should not consume tofu.


Traditional Chinese medicine claims

Tofu is considered a cooling agent in
traditional Chinese medicine Traditional Chinese medicine (TCM) is an alternative medical practice drawn from traditional medicine in China. It has been described as "fraught with pseudoscience", with the majority of its treatments having no logical mechanism of action ...
. It is claimed to invigorate the spleen, replenish qi, moisten and cool off
yang Yang may refer to: * Yang, in yin and yang, one half of the two symbolic polarities in Chinese philosophy * Korean yang, former unit of currency of Korea from 1892 to 1902 * YANG, a data modeling language for the NETCONF network configuration pr ...
vacuity, and detoxify the body. However, there is no scientific evidence supporting such claims, nor their implied notions.


Chemistry

Tofu is made from soy milk which is a
turbid Turbidity is the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of water quality. Fluids can ...
colloid A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend ...
liquid/solution. Tofu structure is related to soy milk components, particularly colloid components such as protein particles and oil globules. Protein particles content increases with the increase of the globulin ratio in the soybeans. Tofu varieties ensue from adding coagulants at various concentrations.


Proteins

The two main components of the soybean important in tofu making are the 11S component, containing glycinin and the 7S subunit, containing hemagglutinins, lipoxygenases, b-amylase, and β-conglycinin. The major soy protein components, in the two fractions that make up 65–85% of the proteins in soybeans, include glycinin and β-conglycinin. The soybean protein consists of many different subunits which are sensitive to heat, pH and ionic strength and become unevenly distributed among soluble and particulate fractions due to hydrophilic and hydrophobic interaction because of the amino acid composition.


See also

*
Tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus ...
*
Oncom Oncom ( Aksara Sunda: ; IPA: ) is one of the traditional staple foods of West Java (Sundanese) cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. ...
*
Seitan Seitan (, ; Japanese: セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is ma ...
*
Douhua Douhua () is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua (), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (). History Tofu is thought to have originated in ...
*
Buddhist cuisine Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism ...
*
List of tofu dishes This is a list of tofu dishes. Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. Tofu dishes * ...
*
List of soy-based foods This is a list of soy-based foods. The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organizatio ...
*
Vegetarian cuisine Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). Lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world) ...
*
Veganism Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
* Los Angeles Tofu Festival


Notes


References


Sources

* * * * . * * * . * * * * . (In Chinese.) * . *


Further reading

* . * Knopper, Melissa. (Jan 2002), ''The joy of soy'', The Rotarian, Vol. 180, No. 1, p. 16, * .


External links


''The Oxford companion to food'' Alan Davidson, Tom Jaine

"The Secrets of Tofu across Japan"
a -hour English-language documentary from Japanese state broadcaster
NHK World-Japan NHK World-Japan (formerly and also known simply as NHK World) is the international arm of the Japanese state-controlled public broadcaster NHK. Its services are aimed at the overseas market, similar to those offered by other national public-ser ...
portraying the production, culinary use, and cultural significance of tofu {{Use dmy dates, date=September 2020 Ancient dishes Buddhist cuisine Chinese cuisine Japanese cuisine Korean cuisine Meat substitutes Soy-based foods Vegetarian dishes of China Vietnamese cuisine