37 Culinary Tofu Facts

By James Israelsen, Associate Writer

Published July 3, 2020

A food of Chinese origin, tofu is made of soy milk that has been condensed and pressed into solid blocks._[7]
A Chinese legend holds that tofu was first created 2,000 years ago, when a Chinese chef accidentally mixed soy milk with seawater._[7]
The process of making tofu is very similar to that of making cheese: coagulation of milk through heat and the addition of various other ingredients._[7]
The original Chinese recipe for tofu uses fresh soy milk and nigari, which is a mineral-rich residue left over when salt is extracted from sea water._[7]
Currently, the United States produces more soybeans, which are used in tofu, than any other country. A large percentage of the soybeans grown in the Untied States are grown from Genetically Modified seed stock._[7]
Tofu contains all the essential amino acids that a human body needs to function._[7]
There are 8 grams of protein in every 100 grams of tofu._[7]
There are different coagulants that can be used to make tofu, including nigari, a seawater product, and precipitated calcium._[7]
A 100-gram block of tofu contains only 70 calories._[7]

Research shows that women can especially benefit from eating tofu

Women who regularly ate soy products, such as tofu, during childhood and adolescence have been found to have a lower risk of breast cancer._[7]
Some tofu is made from fermented soybeans in order to reduce the amount of anti-nutrients present._[7]
Although the isoflavones present in tofu can produce estrogen-like effects, they are also responsible for many of tofu’s health benefits._[7]
The soy used in tofu has been linked to lower rates of heart disease._[7]
Tofu has been shown to reduce inflammation and improve elasticity in blood vessels._[7]
Because it is made from plants, tofu contains anti-nutrients that reduce the absorption of minerals and block the enzyme needed to fully digest protein._[7]
Increased consumption of tofu has been linked to lower risk of stomach cancer._[7]
Tofu products can come in refrigerated, dehydrated, freeze-dried, and canned forms._[7]
Different East Asian cultures have developed various distinct ways of coagulating soy milk to make tofu._[1]
Tofu comes in different textures, from silky soft to firm; in general, the amount of protein increases with the firmness._[1]
Miso soup, a traditional Japanese side dish, contains small cubes of tofu._[1]

You can save money by going meatless

Plain tofu costs around $1 less per pound than chicken and almost $2 less than ground beef._[2]
Some researchers attribute the longer lifespans of the Japanese to their consumption of soy foods, including tofu._[5]
The soybean was first cultivated in East Asia._[5]
Due to its relative lack of flavor and varied protein-types, there are many substitute tofu products that have been made to taste like meat products, including steak, hamburger, turkey, and pork products._[1][2]
Another name for tofu, both in the United States and abroad, is “bean curd."_[9]
Tofu is thought to have been discovered sometime during the Han Dynasty in China, which lasted from 206 BCE to 220 CE._[9]
Tofu can be grilled, deep fried, stir-fried, simmered, steamed, dried, or eaten fresh._[9]
Japanese tofu is less firm and has less flavor than its Chinese counterpart._[9]
Tofu is sometimes served as a dessert topping._[9]
Although it is now a common food throughout much of the world, tofu has been a traditional part of the cuisines of China, Japan, and Thailand for centuries._[4]

Processing comes with a cost

Because it is a processed food, some researchers have suggested that tofu is actually worse for the planet than meat consumption._[8]
China introduced tofu to Japan in the 8th century AD._[4]
Tofu wasn’t well-known to consumers in Western nations until it was introduced during a wave of interest in healthier food options during the 1960s._[4]
Because the soy milk used in tofu production is cooked before it is used, “raw” tofu isn’t really raw and can be eaten straight out of the package._[6]
Protein in tofu is hard for the human body to digest, so a person must eat more tofu in order to get the same amount of protein they would get from consuming a meat product._[8]
Since its creation over 20 years ago, Tofurky, a company that produces tofu-based substitutions for meat, has sold over 5 million holiday roast faux-turkeys._[3]
The Tofurky, a popular tofu substitution for Thanksgiving and Christmas dinners, was first sold for $30 in 1995 and was an instant hit among vegetarians and vegans._[3]