“豆腐 Tufu”

Origin: China (over 2,000 years ago during the Han dynasty).

Main Ingredients: Soybeans, water, and a coagulant (such as gypsum or nigari).

Primary Types:

• Silken (Soft): Unpressed, high moisture content; ideal for soups, smoothies, desserts, and dressings.

• Medium / Firm: Slightly pressed; holds shape well for stir-fries, soups, and pan-frying.

• Extra Firm: Densely pressed with low moisture; best for grilling, baking, crispy stir-fries, and deep-frying.

• Processed / Specialty: Fermented tofu (furu), dried tofu, freeze-dried tofu, and stinky tofu.