Soybean Curd

Soybean curd, commonly known as tofu, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is made from soybeans, water, and a coagulant such as calcium sulfate, magnesium chloride, or glucono delta-lactone.

Tofu is a versatile ingredient used in a wide variety of dishes. It is often used as a plant-based protein source in vegetarian and vegan meals, and can be fried, baked, scrambled, or blended into sauces and desserts.

Soybean products, including tofu, are generally recognized as safe (GRAS) by the FDA. Soy is a source of protein and isoflavones, which have been studied for potential health effects. Regulatory bodies like JECFA and EFSA have evaluated soy and soy-derived products. Research on the health impacts of soy consumption has yielded mixed results, with some studies suggesting benefits and others raising questions, particularly regarding hormonal effects.