Tofu, also called “bean curd”, is a food made by coagulating soy juice and then pressing the resulting curds into soft white blocks. Tofu is a widely used component in several Asian and Southeast Asian cuisines.

There are many different varieties of tofu, including fresh tofu and processed tofu. Tofu has a subtle flavor and can be used in savory as well as sweet dishes. It is often seasoned or marinated to suit the dish.

Chinese legend ascribes the invention of tofu to prince Liu An (179–122 BC). Tofu and its production technique later spread to Korea, Japan and other parts of East Asia. Spread of Buddhism had something to to do with the spread of tofu, since it forms an important source of protein in the Buddhist diet.

Tofu is low in fat and calories but high in protein, iron, calcium and magnesium. The English word “tofu” comes from the Japanese tōfu. This itself derives from the Chinese doufu meaning “bean curdled” or “bean fermented”.

The term “bean curd(s)” for tofu has been used in the United States since at least 1840. the term is not frequently used in the United Kingdom, Australia or New Zealand.

Firm Tofu has about 10.7% protein and 5% fat by weight. The soft silken tofu has 5.3% protein and 2% fat by weight. A block of 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein.

The FDA granted this health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

In January 2006, after a decade long study of soy proteins An American Heart Association concluded that though the
benefits of tofu showed only a minimal decrease in the cholesterol levels, it compared favorably against animal protein sources.

It has not been proved that Soy isoflavones reduce the post menopause hot flushes in women nor helps to prevent cancers of the breast, uterus or prostate. Thus, soy isoflavone supplements in food or pills are not recommended.

A study done over 3000 Japanese men between 1965 and 1999, by the Pacific Health Research Institute showed a positive correlation between cerebral atrophy and consumption of tofu.

High consumption of tofu has been linked with dementia in older age groups in more than one study. In the younger and middle-aged groups it might actually protect the brain.

It has been stressed that there is no evidence that eating tofu in moderation can cause any problems and that further research is needed to confirm both the negative as well as the positive effects.