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

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tofu

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

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via Open Food Facts · ODbL

Wikidata facts

Image: Japanese SilkyTofu (Kinugoshi Tofu).JPG

Show 6 more facts

hashtag: tofu
Commons category: Tofu
Commons gallery: Tofu
carbon footprint: 0.3
water footprint: 2523
inception: 0100-00-00

Sources (7)

via Wikidata · CC0

~51 min read

Article

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.