Tofu, also known as bean curd, is a popular food derived from soybeans. It is made by coagulating fresh soy milk, pressing it into a solid block, and then cooling it, similar to the process of making traditional dairy cheese. To make tofu, dried soybeans are soaked, ground, and filtered into soy milk. Coagulants such as calcium and magnesium chlorides and sulfates, or acid coagulants, are added to the soy milk to separate the curds from the whey. The resulting curds are pressed into solid white blocks of varying softness, such as silken, soft, firm, or extra firm, depending on the method of production
. Tofu is a rich source of protein and is high in calcium, potassium, and iron. It is a staple ingredient in various cuisines, including Chinese, Japanese, Korean, and Southeast Asian cuisines
