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External Websites
- MedicineNet - Is Tofu Good for your Health?
- National Center for Biotechnology Information - PubMed Central - Acceptability and consumption of tofu as a meat alternative among secondary school boarders in Enugu State, Nigeria
- Healthline - What is tofu, and is it healthy?
- Colorado State University - Food Source Information - Tofu
- University of California, Davis campus - Campus Recreation - What Even is Tofu?
- Verywell Fit - Tofu Nutrition Facts
- Cleveland Clinic - Is Tofu good for you?
- WebMD - Tofu
- The Spruce Eats - What Is Tofu?
Britannica Websites
Articles from Britannica Encyclopedias for elementary and high school students.
- tofu - Student Encyclopedia (Ages 11 and up)
verifiedCite
While every effort has been made to follow citation style rules, there may be some discrepancies.Please refer to the appropriate style manual or other sources if you have any questions.
Select Citation Style
Feedback
Thank you for your feedback
Our editors will review what you’ve submitted and determine whether to revise the article.
External Websites
- MedicineNet - Is Tofu Good for your Health?
- National Center for Biotechnology Information - PubMed Central - Acceptability and consumption of tofu as a meat alternative among secondary school boarders in Enugu State, Nigeria
- Healthline - What is tofu, and is it healthy?
- Colorado State University - Food Source Information - Tofu
- University of California, Davis campus - Campus Recreation - What Even is Tofu?
- Verywell Fit - Tofu Nutrition Facts
- Cleveland Clinic - Is Tofu good for you?
- WebMD - Tofu
- The Spruce Eats - What Is Tofu?
Britannica Websites
Articles from Britannica Encyclopedias for elementary and high school students.
- tofu - Student Encyclopedia (Ages 11 and up)
Also known as: bean curd
Written and fact-checked by
The Editors of Encyclopaedia Britannica
Article History
tofu
See all media
- Also called:
- bean curd
- Related Topics:
- soybean
- food
- Chinese cuisine
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tofu, soft, relatively flavourless food product made from soybeans. Tofu is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to date from the Han dynasty (206 bce–220 ce).
Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey. In some cases, acid coagulants, such as citric acid or glucono delta-lactone, may be used. The soy milk is poured into molds to allow the carbohydrate-laden whey to drain off. The resultant soft cakes are cut into squares and stored under water until sold, in bulk or in individual water-filled tubs. Tofu can be made extra soft, soft (silken), firm, or extra firm, depending on the method of production. Dried tofu, which does not require refrigeration, is also sold.
Britannica QuizWhat’s on the Menu? Vocabulary QuizTofu is 6–8 percent protein and is high in calcium, potassium, and iron. Okara and soy whey, the by-products of tofu manufacture, are also eaten. The skin that forms on top of the soy milk as it stands is removed and dried in sheets for use in vegetarian dishes. Tofu may be flavoured, such as with ginger or onion, or seasoned with spices. It may be grilled, deep-fried, simmered, stir-fried, steamed, or eaten fresh and may be served with toppings such as tapioca or sweet syrups. In China, fermented bean curd is popular. Chinese tofu usually has a somewhat firmer texture and a more-pronounced taste than that favoured in Japan.
This article was most recently revised and updated by Kara Rogers.