Tofu, also known as bean curd, is a food of Chinese origin. It is made from soy milk, water and a curdling agent. The production of tofu from soy milk is similar to that of producing cheese from milk. It is made by coagulating soy milk, then pressing the resulting curds into blocks.
Tofu contains little fat, and is high in protein, calcium and iron. Tofu itself has very little flavor or smell, but it has the ability to absorb new flavors through spices and marinades. Due to this quality and nutritional value, tofu, a staple of Asian cuisines since ancient times, has recently become a popular material used in Western vegetarian dishes.
There is a wide variety of tofu, which can be split into two main categories: fresh tofu — produced directly from soy milk, and processed tofu — processed in some way from fresh tofu.
|Bean Curd with Mince and Chili Oil||mápó dòufu||maa-por doh-foo||麻婆豆腐|
|Tofu Soup||dòufu tāng||doh-foo tung||豆腐汤|
|Tofu and Chopped Scallion Soup||xiǎocōng bàn dòufu||sshyaoww-tsong ban doh-foo||小葱拌豆腐|
|Tofu Jelly||dòufu nǎo||doh-foo naoww||豆腐脑|
|Tofu and Shrimp Balls||dòufu xiān xiā wán||doh-foo sshyen sshyaa wan||豆腐鲜虾丸|