What is tofu made from?
Tofu is made from soybeans. Soy milk is curdled with a coagulant, such as calcium sulfate or nigari, and the curds are pressed into soft or firm white blocks.
To make tofu, dried soybeans are soaked, ground with water and boiled. The mixture is strained to separate the soy milk from the pulp, called okara. A coagulant is stirred into the hot soy milk, making it separate into curds and whey, much like making cheese. The curds are then pressed into molds.
The amount of pressing decides the texture. Silken tofu is barely pressed and has a smooth, custard-like texture, good for desserts and soups. Firm and extra-firm tofu are pressed longer, so they hold their shape when stir-fried, grilled or baked. Tofu has a mild flavor and soaks up marinades and sauces.
History and nutrition
Tofu is thought to have been invented in China about 2,000 years ago and later spread to Japan, Korea and Southeast Asia. It is rich in protein and contains all nine essential amino acids. Tofu made with calcium sulfate is also a good source of calcium.
Did You Know?
Fermented tofu, sometimes called stinky tofu, is a popular street food in Taiwan and China, famous for its strong smell.