Guide Note

Tofu is derived from soybeans. It is high in protein, and low in calories and cholesterol. It is usually extremely bland, and often takes on the flavor of the items it is cooked with. It comes in several consistencies. Firm tofu is best for cooking, while silken tofu is better for dips, creams and spreads.

Fast Facts

1. Origin: China
2. Soy-based food
3. Used largely in Chinese and Japanese cuisine
4. Popular in Vegetarian and Vegan food

The tofu-making process is similar to how cheese is made. Soybeans are first soaked, then ground, in order to make a soy milk. The mixture is then heated almost to boiling and filtered to remove all solid matter. The liquid is mixed with a coagulant (common coagulants are epsom salts and gypsum), which solidifies much of the material into curds. The curds are placed in a mold and pressed together to remove some of the liquid.