Tofu Is Made the Same Way as Cheese
Tofu is curdled soy milk pressed into blocks. The process mirrors dairy cheesemaking exactly.
Tofu is a food made by curdling soy milk and pressing the curds into blocks. The method is cheesemaking with a different milk: soybeans are soaked and ground to make milk, a coagulant is added, the proteins curdle and separate from the whey, and the curds are pressed. Firmness depends on how hard they are pressed, exactly as with cheese. The traditional coagulant is *nigari*, magnesium chloride from seawater. The word is Japanese, from Chinese *dou fu*, bean curd.
- Bean curd. *A block of tofu.*
- Silken tofu. *Silken tofu.*
- Nigari — the coagulant. *Nigari.*
- Dou fu — bean curd. *The Chinese.*
- Japanese — *tofu*. *The source.*
Word forms
| Form | Word | Example |
|---|---|---|
| Noun | tofu | Tofu. |
| Compound | silken tofu | Silken tofu. |
| Chinese | dou fu | Bean curd. |
| Japanese | nigari | Nigari. |
| Related | soy | Soy. |
- Firm tofu holds its shape.Cooking.
- Nigari curdles the soy milk.Process.
- Dou fu means bean curd.Etymology.
Tofu and cheese, step by step
- Milk — dairy milk, or soy milk from ground soaked beans
- Coagulant — rennet for cheese, nigari or gypsum for tofu
- Curds separate from whey in both processes
- Pressing determines firmness in both
- Silken tofu is set in its container without pressing, like a set yoghurt
Japanese *tofu*, from Chinese *dou fu*, bean curd.
How is tofu made?
Soy milk is curdled with a coagulant such as nigari, and the curds are pressed into blocks, exactly as cheese is made.
What is silken tofu?
Tofu set in its own container without pressing or draining, giving a soft custard-like texture.