What Is Tofu Made From

Tofu, also known as bean curd, traces its origins back over two thousand years to ancient China. Legend credits the Han dynasty, when a cook accidentally combined fresh soy milk with nigari, a natural coagulant derived from seawater, yielding a soft white curd. Over centuries tofu spread across East Asia, becoming a cornerstone of vegetarian and Buddhist diets. In Japan it took on elegant forms and textures, while in Korea it appeared in stews and pancakes. Today tofu enjoys global appreciation for its versatility, mild flavour and high protein content.

The Basic Ingredients
At its simplest tofu requires just two ingredients: soybeans and a coagulant. Soybeans are soaked in water for eight to twelve hours, then ground into a slurry and cooked to create soy milk. This fresh soymilk contains protein and naturally occurring sugars. To transform the milk into curds the cook adds a coagulant: nigari (magnesium chloride), gypsum (calcium sulfate) or lemon juice and vinegar in less traditional preparations. Each coagulant yields slightly different textures and flavours but all act by causing soy proteins to link together and separate from the liquid whey.

Production Process
To craft tofu at scale producers follow four main steps. First they soak, grind and cook the soaked soybeans to extract hot soy milk. Next they filter the mixture through cloth or filters to remove fibrous pulp known as okara. The clear milk is then heated to around eighty to ninety degrees Celsius before the coagulant is stirred in. As the milk curdles white curds form within minutes while clear whey gathers at the surface. Finally the curds are scooped into moulds lined with cloth and pressed under weight to remove excess liquid. The pressing time and pressure determine firmness, ranging from silken tofu with barely any pressing to extra firm tofu pressed for longer periods.

Varieties and Textural Differences
Tofu appears in a spectrum of textures suited to different culinary uses. Silken tofu retains high moisture and a custard like texture, ideal for blending into smoothies, soups or desserts such as tofu cheesecake. Soft tofu yields delicate cubes served in miso soup or cold with soy sauce and spring onions. Medium tofu holds shape for stir fries and braises. Firm tofu stands up to grilling, pan frying and deep frying, developing a golden crust while remaining creamy inside. Extra firm tofu contains minimal moisture and offers the highest protein concentration per volume, perfect for salads, stews and kebabs.

Flavour Profile and Culinary Uses
On its own tofu tastes subtly of fresh soymilk with a hint of sweetness. Its porous nature allows it to absorb the flavours of marinades, stocks and seasonings. In savoury dishes it takes on the character of soy based sauces, spice pastes and broths. In sweet applications silken tofu blends smoothly with fruits, chocolate, or vanilla to create mousses, puddings and ice creams. Tofu also features in traditional preparations such as agedashi tofu—lightly dusted with flour and deep fried before serving in warm dashi broth—and in tofu steaks marinated in miso glaze. Its neutral profile makes it a versatile protein alternative in global cuisines.

Nutritional Profile and Health Benefits
Tofu provides complete plant based protein, containing all nine essential amino acids. A hundred gram serving of firm tofu supplies around eight grams of protein, five grams of fat—mostly unsaturated—and two grams of carbohydrates, alongside calcium, iron and magnesium. Isoflavones in soy are linked to potential cardiovascular benefits and bone health. As a low cholesterol, low calorie protein option tofu supports weight management and aligns with heart healthy diets. Those with soy allergies or thyroid concerns should consult healthcare providers, as tofu’s phytoestrogen content and goitrogens may influence hormone sensitive conditions.

Shopping and Storage Tips
In the United Kingdom tofu appears in chilled sections of supermarkets, health food stores and Asian grocers. Silken tofu typically comes in aseptic packs, while firmer varieties arrive in water filled plastic tubs. Look for tofu labeled organic or non GMO if desired. Before use, drain and press firm and extra firm tofus to remove excess water and improve texture. Store opened tofu submerged in fresh water in a sealed container in the refrigerator, changing the water daily and using within four days. For longer storage freeze tofu in its original packaging; frozen tofu develops a sponge like texture that enhances its ability to absorb marinades after thawing.

Practical Preparation and Tips
Pressing tofu improves its ability to crisp when fried or grilled. Wrap a block in clean cloth or paper towels, place it on a tray, and weigh it down with a heavy pan for fifteen to thirty minutes. For marinades cut tofu into evenly sized cubes or slices and soak for at least thirty minutes, turning occasionally. When stir frying, add tofu to the pan after vegetables to ensure the tofu browns in the hot oil. Baking tofu on a lightly oiled tray at 200 degrees Celsius for twenty minutes yields a delightful chewy texture. Silken tofu deserves gentle handling—use for blending and add only at the end of cooking soups to prevent curdling.

Common Pitfalls and How to Avoid Them
A frequent mistake is skipping the pressing step for firm tofus, resulting in bland, soggy cubes. Always press adequately to enhance texture and flavour absorption. Another error is over cooking silken tofu at high heat, which causes it to break apart; instead add silken tofu to simmering broths just before serving. Marinating tofu too briefly leads to under seasoned results; allow adequate time for flavours to penetrate. Finally, misidentifying tofu types can lead to unsuitable cooking methods—ensure you use the correct variety for your recipe.

Conclusion
Tofu stands as a remarkable testament to culinary innovation, transforming humble soybeans into a nutritious, versatile food that bridges cultures and diets. From its ancient Chinese origins to modern vegan kitchens, tofu’s range of textures and neutral flavour make it an essential ingredient. By mastering basic preparation techniques, selecting appropriate varieties and pairing tofu with complementary flavours, cooks can unlock its full potential in dishes sweet and savoury alike.