Tofu

Tofu is a pale, soft block of coagulated soy milk pressed into a uniform cake. Its flavor is neutral with a subtle beany note, and textures range from custardy silken to springy extra-firm; it readily absorbs marinades and browns to a crisp edge in hot oil. Cooks cube, slice, or crumble it for stir-fries, braises, soups, scrambles, and smoothies, and it comes in silken, soft, firm, extra-firm, and smoked or pre-seasoned forms.

Originating in China, tofu spread throughout East Asia and later globally through vegetarian and Buddhist cuisines. Producers curdle hot soy milk with coagulants such as nigari or calcium sulfate, then press and drain to set varying firmness. Today it is made at industrial scale and by small shops, appearing fresh, refrigerated, or shelf-stable in aseptic packs.