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The making of tofu is similar to making cheese or or using the “curd” from soymilk instead of cow’s milk. Tofu is actually the “curd” from the milky liquid extracted from mature soybeans that is mixed with natural coagulate such as calcium sulfate and is pressed into a cube or cake form.
While tofu might be new in the American culture, the consumption of tofu actually started thousands of years ago in China. According to The Food Encyclopedia, Tofu was “new” to Japan in 1212 when it was introduced by the Chinese, who had been making the soybean curd for more than 2,000 years!
To learn more on how to use tofu in your everyday dishes, click here for Recipes.
For answers on Frequently Asked Questions about tofu, click here.