mashed tofu
Mashed tofu is a complete plant-based protein containing all nine essential amino acids, and is rich in iron and calcium (especially when prepared with mineral coagulants). It is low in calories and saturated fat, making it a nutritionally dense ingredient for vegetarian and vegan diets.
About
Mashed tofu is prepared bean curd that has been broken down into a paste or crumbly texture, derived from coagulated soy milk. Tofu itself is made by curdling soy milk with coagulants (typically nigari, gypsum, or glucono delta-lactone) and pressing the resulting curds into blocks, originating in China during the Han Dynasty and widely adopted throughout East Asia. Mashed tofu refers to this ingredient in a processed form—either mashed fresh from pressed blocks or used as a base texture in dishes. The flavor remains subtle and neutral, with a slightly creamy or grainy consistency depending on the tofu variety (silken, firm, or extra-firm) and the degree of processing.
Culinary Uses
Mashed tofu is utilized as a plant-based substitute for animal protein in numerous dishes across Asian and vegetarian cuisines. It serves as a base for spreads, dips, and mock meat preparations in East and Southeast Asian cooking, and increasingly in Western vegetarian and vegan recipes. In Japanese cuisine, it appears in agedashi tofu and tofu scrambles; in Chinese cooking, it forms the foundation for mapo tofu and tofu dishes. Mashed tofu easily absorbs marinades and sauces, making it versatile for stir-fries, curries, soups, and baked goods. Its neutral flavor profile and tender texture make it suitable for both savory and sweet applications.