A block of Japanese raw silken tofu | |
Alternative names | Bean curd |
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Place of origin | China |
Associated cuisine | |
Main ingredients | Soy milk |
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines[1] that has also been consumed in China for over 2,000 years.[2][3] In modern Western cooking, it is often used as a meat substitute.[4]
Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing.
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