Cookbook:Tofu

Tofu

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Soy bean curd, producing in various degrees of firmness. Used in stir fry, soups, and other Asian cuisine. Tofu (also called bean curd in English and dòufu in Mandarin Chinese) is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents (homemade tofu is often curdled using epsom salts, that is, magnesium sulphate) and then pressing into blocks, similar to the way cheese is made from milk.

Tofu is typically used to replace meat and is an especially important source of protein for vegetarian cuisine. The substance itself has little to no taste, but will absorb flavors of other foods.