Tofu: Versatile Plant-Based Protein

Tofu, also known as bean curd, is a popular plant-based protein source made from coagulated soy milk. It has a mild flavor and a versatile texture, making it suitable for various dishes from stir-fries to desserts.
Category
Food
Where to get
Available in supermarkets and Asian markets
Prepared by Nick Harper, reviewed by Dr. David James Simpson

Tofu FAQ


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What is tofu used for?

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. [citation needed] Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of them can provide protein for many days. [citation needed]

Where does tofu come from?

Tofu comes from soybeans, a vegetable, not a meat or dairy product. Tofu is made by soaking, cooking, and crushing soybeans into a liquid thickened with a coagulant. It can come in soft, firm, and extra-firm textures.

What does tofu mean in Japanese?

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.

Tofu References

If you want to know more about Tofu, consider exploring links below:

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