tofu
Sign in to saveor 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
Article
55 sectionsContents
- 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.