blocks tofu
Tofu is a complete plant protein containing all nine essential amino acids, and is rich in iron and calcium (especially when precipitated with calcium sulfate). It is low in saturated fat and provides beneficial phytoestrogens.
About
Tofu, known as dòufu (豆腐) in Chinese, is a curd made from soybeans, water, and a coagulant (typically calcium sulfate, nigari, or gypsum). Originating in China during the Han Dynasty and later refined in Japan, tofu is produced by curdling soy milk in a process analogous to cheese-making, then pressing the curds into blocks. Block tofu—the most common form—comes in varying densities: silken (soft, custard-like), regular (medium-firm), firm, and extra-firm, each with distinct textures and applications. The ingredient has a mild, slightly nutty flavor profile and neutral taste that readily absorbs surrounding seasonings and aromatics.
Culinary Uses
Block tofu is a versatile protein staple across East and Southeast Asian cuisines, featured in stir-fries, soups, braises, and hot pots. Firm and extra-firm blocks are ideal for pan-frying, grilling, and deep-frying, developing crispy exteriors while maintaining structure. Silken and regular blocks suit applications requiring creaminess, such as miso soup, mapo tofu, and chilled preparations. In vegetarian and plant-based cooking, tofu serves as a primary protein source. Pressing block tofu before cooking removes excess moisture, improving texture and allowing better absorption of marinades and sauces.