A soft, white food made from soybeans, often used as a meat substitute. It has a mild taste and absorbs the flavors of the foods and sauces cooked with it.
From Japanese 'tōfu,' borrowed into English in the late 18th and 19th centuries. The Japanese term itself comes from Chinese 'dòufu' (豆腐), literally 'bean curd.' The food traveled along with East Asian cooking traditions.
Tofu is basically cheese made from beans: soy milk is curdled and pressed into blocks, just like dairy cheese. Because its flavor is so mild, chefs treat it like a sponge for sauces, spices, and marinades. The name carries a long history of East Asian food science into Western kitchens.
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