Tofu, also known as bean curd, is a popular food product made from soybeans. It is a nutrient-dense food that is high in protein and contains all the essential amino acids your body needs. Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey. In some cases, acid coagulants, such as citric acid or glucono delta-lactone, may be used. The soy milk is poured into molds to allow the carbohydrate-laden whey to drain off. The resultant soft cakes are cut into squares and stored under water until sold, in bulk or in individual water-filled tubs. Tofu can be made extra soft, soft (silken), firm, or extra firm, depending on the method of production.

In summary, tofu is made from soybeans that are soaked, crushed, and boiled. The mixture is separated into solid pulp and soy milk, and salt or acid coagulants are added to separate the curds from the whey. The soy milk is then poured into molds and allowed to drain off the whey, resulting in soft cakes that can be cut into squares and sold in different textures.