Tofu, also known as bean curd, is a popular food derived from soybeans. It is made by curdling fresh soy milk, pressing it into a solid block, and then cooling it, in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The process of making tofu involves the following steps:
- Soybeans are soaked in water and then crushed.
- The crushed soybeans are boiled.
- The mixture is separated into solid pulp (okara) and soy “milk.”
- Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey. In some cases, acid coagulants, such as citric acid or glucono delta-lactone, may be used.
- The soy milk is poured into molds to allow the carbohydrate-laden whey to drain off.
- The resulting curds are pressed into blocks of different firmness.
Tofu is a nutrient-dense food that is high in protein and contains all the essential amino acids your body needs. It is also high in calcium, potassium, and iron. Tofu can be flavored or seasoned with spices and can be grilled, deep-fried, simmered, stir-fried, steamed, or eaten fresh and may be served with toppings such as tapioca or sweet syrups.
