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tofu

File:Japanese_SilkyTofu_(Kinugoshi_Tofu).JPG · Wikimedia Commons · See Wikimedia Commons

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tofu

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Also known as bean curd, beancurd, doufu, dòufu, dubu, soya curd, soy bean curd, awara

or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm.

AI overview

Tofu, also called bean curd, is a white food made by coagulating soy milk and pressing the curds into solid blocks that come in different textures, from silken to extra firm. It's a versatile protein source used in many cuisines around the world.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name
Tofu
Food.image
Japanese SilkyTofu (Kinugoshi Tofu).JPG
Food.caption
A block of raw Japanese-style silken tofu
Food.alternate_name
Bean curd
Food.place_of_origin
China
Food.main_ingredient
Soy milk
Food.serving_size
100 g

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 1,392 products

aNutri-Score
3NOVA · Processed food
Energy
127 kcal
Fat
7.1 g
— of which saturates
1.1 g
Carbohydrates
3 g
— of which sugars
1 g
Fibre
1.5 g
Protein
12.2 g
Salt
0.89 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Instance of
food ingredient
Subclass of
meat alternative
Country of origin
China
Material used
soybean
Image
Japanese SilkyTofu (Kinugoshi Tofu).JPG
Show 10 more facts
hashtag
tofu
Commons category
Tofu
topic's main category
Category:Tofu
Commons gallery
Tofu
carbon footprint
0.3
on focus list of Wikimedia project
Wikipedia:Vital articles/Level/4
cuisine
Chinese cuisine
water footprint
2523
by-product
soy pulp
inception
0100-00-00
Sources (7)

via Wikidata · CC0

~51 min read

Encyclopedic overview

55 sections
Contents
  • Etymology
  • History
  • Theories of origin
  • East Asia
  • China
  • Japan
  • Southeast Asia
  • Elsewhere
  • Production
  • Salt coagulants
  • Acid coagulants
  • Enzyme coagulants
  • Color
  • Flavor
  • Varieties
  • Unpressed fresh
  • Extra soft
  • Soft
  • Pressed fresh
  • Firm
  • Extra-firm
  • Processed tofu
  • Fermented
  • Frozen
  • By-products
  • Tofu skin
  • Soy pulp
  • Tofu-like foods
  • Almond tofu
  • Chickpea tofu
  • Egg tofu
  • Peanut tofu
  • Sesame tofu
  • Thousand-layer tofu
  • Preparation
  • East Asia
  • China
  • Japan
  • South Korea
  • Southeast Asia
  • Indonesia
  • Philippines
  • Vietnam
  • Myanmar
  • Elsewhere
  • Nutrition
  • Chemistry
  • Proteins
  • Denaturation of glycinin and Β-conglycinin
  • Politics
  • See also
  • Notes
  • References
  • Sources
  • External links

or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm.

It originated in China and has been consumed for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute.

Excerpted from Wikipedia’s “tofu” article, available under the CC BY-SA 4.0 licence.

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via Wikidata sitelinks · CC0