(4" by 4"
Tofu is a complete plant-based protein containing all nine essential amino acids, with approximately 8-15 grams of protein per 100-gram serving depending on firmness. It is low in calories, contains iron and calcium (especially when set with calcium sulfate), and provides isoflavones and other phytonutrients associated with soy.
About
Tofu, also known as bean curd, is a food product derived from soybeans (Glycine max) that originated in China during the Han Dynasty and later became a staple across East and Southeast Asia. Produced by coagulating soy milk—similar to cheese-making from dairy milk—tofu is pressed into blocks and is characterized by its pale, neutral color and soft, custard-like texture in its most common form. The ingredient exists in multiple textures ranging from silken (delicate, creamy) to extra-firm (dense, crumbly when cooked), each suited to different culinary applications. Its mild, slightly earthy flavor makes it a versatile canvas for absorbing surrounding seasonings and sauces.
Culinary Uses
Tofu is employed across Asian cuisines in both savory and sweet preparations. In Chinese cooking, it features in dishes like mapo tofu and stir-fries; in Japanese cuisine, it appears in miso soup, agedashi tofu, and cold hiyayakko preparations. Southeast Asian cuisines incorporate tofu into curries, soups, and braised dishes. Western vegetarian and vegan cooking uses tofu as a protein substitute in scrambles, smoothies, desserts, and meat-alternative preparations. Firm and extra-firm varieties are best for grilling, frying, and stir-frying, while silken tofu suits soups, blending, and delicate preparations. Proper pressing before cooking removes excess moisture and improves texture and browning.