Tofu

Tofu (soybean curd) is a product of coagulated soy milk pressed into soft white blocks. The technology of making it resembles cheesemaking: soy milk is heated, a coagulant is added, and the curd that forms is drained and pressed. Native to East Asia, tofu is one of the cornerstones of Chinese, Japanese, Korean, and Vietnamese cuisine, and a global symbol of plant-based eating.

Tofu is prized above all for its high content of complete plant protein and its almost neutral flavour, which makes it incredibly versatile: like a sponge, it absorbs the aromas of the marinades, spices, and sauces it is cooked with. There are several kinds of different firmness. Soft (silken) tofu has a tender, almost creamy texture — it is added to soups (such as miso), sauces, smoothies, and desserts. Firm tofu holds its shape well, so it is fried, baked, grilled, deep-fried, and braised in stir-fries and stews. Tofu is marinated, crumbled instead of mince, and smoked. Rich in protein, calcium, and iron, while low in calories and free of cholesterol, tofu is a key product for vegetarians and vegans. It is an ancient, wholesome, and flexible ingredient that has gained popularity all over the world.